Wilder x Rye London Supperclub
Last month we celebrated the changing seasons and longer days by launching our new monthly supper club; Wilder x Rye London.
It was a warm and cosy evening, exploring the beauty of ingredients gathered from the land and sea, in the spirit of self sufficiency.
Yun picks from the woods, beaches and grassland areas of South Wales, and over the course of the evening we learnt about the provenance, flavour complexity, seasonality and usage of these ingredients.
Sherry, sorrel and pear
Potato, smoked roe and gutweed
Cods tongue, ramsons and capers
Bread cracker, celeriac and nettles
Raw lamb, scarlet elf caps, oyster and sea beet
Squid, fermented cabbage and pennywort
Cured belly, laverbread, calçot and sea kale
Curds, sorrel, oats and vetch