* Wild herbs and green juice shots as an aperitif
* Wild garlic soup and Kelp crisps
* Fresh Rottingdean mussels and bread
* Creamy wild mushroom fresh pasta with wild leaves & flower salad
* Nettle and feta cheese tart
Followed by hedgerow sauce syllabub, freshly made tweel biscuits and crystallised violets and primroses.
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