I just wanted to share some photos with you of our new kitchen & dining room at Fat Hen. This was recently completed at the end of last year and we finally opened the doors this April. We are offering a whole range of wild food based courses and options for bespoke bookings, private dining and a supper club. The…
Nettle rotolo with ricotta and wilted wild greens (nettles, mallow leaves, alexanders leaves, watercress, 3 cornered garlic). A rotolo is one of the less common Italian pasta dishes. Rotolo literally translates as a coil or scroll and this dish uses pasta sheets with a filling which is rolled up like a swiss roll. The roll is then cut into slices,…
I’ve finished scoffing now until next year – check out the 6 course grand finale at the Porthminster
We’ve now come to the end of the events for 2013 (with the exception of private foraging walks). My last event was with the Porthminster beach cafe on the 18th November. Check out the 6 course tasting menu: Baked Porthminster Sough Dough with dulse seaweed butter. Dulse butter. Watercress & Alexanders Soup with cauliflower & mascarpone. Nettle & Cured Cornish…
Last Friday saw the final Foraging Friday of the year at the Gurnards Head. As usual, the weather held out, the company was great and as luck would have it some shaggy parasol mushrooms bestowed their fungal beauty right across our path (i nearly tripped over them). These were simply pan fried in butter back in the pub and devoured…
website link Last week the latest edition of Country Homes and Interiors magazine came out (July issue) with a 6 page feature of Fat Hen. We photographed it last summer on the beach and I’m more than happy with the results.
Have you ever dropped a live lobster into a pot of boiling water? Not something I had ever wanted or ever intend to do in my life. So, when I was asked to cook a wild foraged recipe with lobster for Ben Fogle, filmed for America's Today Show, I must say, I hesitated slightly. Imagining the ASPCA (U.S equivalent to…
Pieminister, the posh pie folk from Bristol came down to stay here with us for a couple of days earlier this year to forage for their new cook book (A pie for all seasons) and to use our place as a pie photoshoot location. It was a great couple of days and now their cook book is on the shelves. …
Just returned from Bristol last week after heading up there with a car full of freshly foraged ingredients for Flinty Red’s Wild Food Tasting Supper. It’s the second one we’ve done and was a roaring success. I did this supper in colloboration with Matt Williamson, chef of Flinty Red and Rachel Higgens, wine expert, who matched each course with an…