On Saturday night in the autumn, two young chefs, both of whom had worked at Noma for several years created a wonderful menu in the spirit of Rene Redzepi's inspirational restaurant in Copenhagen.
Yannik and Louise Bannon arrived several days early with a totally open mind on what they would cook. As soon as they arrived they donned their wellies and headed out to the farm and gardens and into the greenhouses to find what tempting produce was still about available.
Next it was over to Ballycotton to have a chat with a local fisherman to check out the likelihood of spanking fresh fish, then they were off over to Ballynamona and Shanagarry strand to forage for seashore plants and seaweeds at low tide.
When they had checked all that out they were off to forage in the woods like a pair of excited kids in Hamleys at Christmas. It's not a great year for wild mushrooms but they found a few yellow legs, lots of wood sorrel and some myrtle berries.
Here's the magic menu they created.....
Yannik and Louise Bannon arrived several days early with a totally open mind on what they would cook. As soon as they arrived they donned their wellies and headed out to the farm and gardens and into the greenhouses to find what tempting produce was still about available.
Next it was over to Ballycotton to have a chat with a local fisherman to check out the likelihood of spanking fresh fish, then they were off over to Ballynamona and Shanagarry strand to forage for seashore plants and seaweeds at low tide.
When they had checked all that out they were off to forage in the woods like a pair of excited kids in Hamleys at Christmas. It's not a great year for wild mushrooms but they found a few yellow legs, lots of wood sorrel and some myrtle berries.
Here's the magic menu they created.....
Louise is the baker, she made all the sourdough breads for dinner, in little individual timber "bread tins". We served it with virgin butter freshly churned from the cream of our three Jersey cows.
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| Cured pollack with sea lettuce and sea oak pods. |
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| Plating up... |
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| Popping a fresh myrtle berry onto the top of each Malt Puff, before they were coated in chocolate. |
