W I L D I N S P I R AT I O N This might be an ideal opportunity to simply blend wild ingredients into your existing menus or go wild and try something different. Foraged produce can add seasonal flavours, aromas and enhance your menus – with many health benefits too. Here are a few suggestions…
• Introduce a wild salad to your menu as a starter or to
accompany main dishes. • Create a seasonal soup using wild herbs, spice or leaves as part of the ingredients, e.g. marjoram/nettles/wild garlic. Feature a dessert using a foraged ingredient, e.g. berries/ • herbs/edible flowers/wild-flavoured syrups. • Mix your very own cocktails using foraged ingredients • Create a special menu for one night or more, matching wines and including foraged ingredients. • Light the BBQ and grill outdoors with marinades using foraged herbs. Eat • al fresco for a close-to-nature experience • Photograph your foraged ingredients in situ for an informative table card for diners.
DANDELIONS
• Organise a cooking workshop featuring any suggestions above. • If you have gardens or woodland, arrange a pre-dinner guided walk in nature for guests. Organise an orchard or kitchen garden walk on your premises • for a wellbeing experience. • Collaborate with a professional forager/yoga teacher/ botanist/artist/photographer and build on your meal experience with another related theme. You can create a half-day event around a workshop or retreat, with relaxation/ foraging/yoga/drawing flora/photography -plus lunch. • If your venue lends itself to a festival then link with local beers, a botanical gin, local musicians and foragers for a day/night/ weekend to remember.
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