Forager Staff Breakfast

Can you spot the fruit on our plate?

Breakfast came with a short botanical lesson to learn the correct botanical names of that part of a plant we commonly call a fruit.

Fried eggs with tomatoes, garlic and girolles, dressed with sauce of kimchi juice and sunflower butter.

Pan fried scallops with fermented cherries and cucumber topped with slices of roasted dulse

kimchi bain-marie scrambled eggs with ceps and sea aster.

Sautéed ceps with a fried egg and a dollop of sunflower seed and seaweed paste.

Wild celery and onion omelette with baked chicken of the woods mushroom garnished with wild watercress.

Dinner time

Pan fried scallops with roasted biodynamics corgette on top of roasted red pepper and wilted perennial sow thistle finished with a bit of grasshopper garum.