Spring is here at last and our menu for the next pop-up at Space Bar & Gallery is a celebration of all the lovely new stuff! We’re also pickling and fermenting the winter root veggies and getting excited about leaves and buds. In the fermenting jars at the moment, we have chard root and swede (rutabaga) with sea lettuce and chilli and cauliflower with ginger, whilst pickling away in the corner is a selection of lovely beetroot and pink blush shallots with herbs.
In the meantime, we just got a delivery of Rowan shoots and Birch sap from Forager – one of our favourite suppliers. We forage ourselves where we can, but these guys have so much knowledge and skill. The ethics of foraging are complex, it’s about respecting the environment as much as the landowner because wild food isn’t cultivated so you have to be sure you are not damaging it and preventing it from regenerating. That’s why I turn to the professionals if I’m in any doubt. The Rowan shoots have an intensely almond-y flavour, so I and going to try to create an infused syrup to use in cocktails for the launch party of Normal Festival. The Birch sap is currently fermenting with a few raisins in the bottom as a catalyst. I’ll keep tasting it and when it reaches a good point, i’ll pop in some lemon juice and freeze it till I need it.