Collecting the folklore and uses of plants

Pickled elderflowers and nettles

Posted on by royvickery |

According to the London Evening Standard of 1 August 2018, Hamish Pearce, aged 22, has won the title of M Restaurants’ Young Chef of the Year.  He impressed judges with ‘a monkfish ceviche with kiwi and pickled elderflower [Sambucus nigra], followed by endive and baba ganoush, liver, nettles [Urtica dioica] and coal.  A main course of venison with fermented gazpacho came before sheep’s milk ricotta plated with nectarine and orange ice-cream.’

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