hosted by Fragaria Project
Come and celebrate our launch night of the Fragaria Project @ FARM:shop!
We brew, we ferment, we dry, we pickle and we are super excited to get the ball rolling and to start cooking some great food with this seasons produce, and what a start to summer we have had. So come along for modern dining in a relaxed and fun environment amongst all the vegetables growing in the poly tunnel at FARM:shop in Dalston.
Chris and Ben of the Fragaria Project will walk you through the menu as dishes are put down in front of you and will carefully explain the details into why this dish has been served and how the ingredients have made it from field to kitchen to plate.
We have provided a sample menu of what to expect, but menu's will vary closer to the time depending on whats available from our own plot and from our dedicated suppliers.
Raw and Sour, Bruised Herbs, Buttermilk and Crisp Yogurt
Chicken and Rye Dressing, 1 day old Cheddar
Slow cooked Belly, light cured Fillet
Smokey Dripping Emulsion and Early Gooseberry
Cooked in Goat Butter seasoned with Cherry Wood Malt Vinegar
Salted Cherries cooked in Bone Marrow
Wood Sorrel 'Crisp' Fermented Cherry Jus
Spearmint Salt, Raw Honey,
Duck Egg Meringue
Early Raspberry, Butter Biscuit and Herbs
This is a BYOB event.