On Sunday 24th we hosted our very first Wild Night at Due South - a celebration of Sussex Wild produce prepared using some of the techniques we've been working with down here on the Beach.
The night was a resounding sucess and we will be adding some video footage here soon along with the techniques used.
A big thank you to all the lads in the kitchen & the FOH who stepped up for the night, and to local suppliers South Brockwells Farm, Caroline at Staplefield Organics & the Mushroom Man for going that extra mile to supply us some great ingredients.
The menu for the night was:
Oyster & Champagne -
spherification - foam
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South Brockwells Game Bird & Wild Nettle -
consomme - spaghetti
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Locally caught fish selection - pastrami, cured
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Douglas Fir Mojito
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Wild Venison - foraged mushroom, potato, ginger
blow torched, textures, fondant
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Hot Toddy
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Sussex Sloe & Gin -
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Douglas Fir Mojito
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Wild Venison - foraged mushroom, potato, ginger
blow torched, textures, fondant
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Hot Toddy
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Sussex Sloe & Gin -
souffle, ice cream
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Coffee, petit fours (& quite alot of brandy!)
