Saturday, 4 May 2013

Week beginning Tuesday May 6th - One year of foraging

Last week I had the pleasure of being invited to the book launch of Cook It Raw by Kaffeine's Forager supplier Miles Irving. Cook It Raw is an event held once a year where the world's leading chefs are invited to a remote corner of the world to forage and collaborate on dishes. It's a boy scout's camp for a male-dominated profession. Cook It Raw is a recipe book with no recipes and documents what these world class chefs created with limited resources. It's more of a well-structured diary.

The launch of this book also reiterated that foraged and raw foods are on the rise in some of the world best restaurants. Foraging's popularity was confirmed again the day after Cook It Raw book launched with the announcement of 2013 best 50 restaurant awards. At least 15 of the 50 restaurants nominated use foraged goods in their menus. 

A year ago this week I was introduced to foraging by Mr. Irving, also an author of a popular foraging dictionary. He opened my eyes to a whole new world of ingredients and way of living. It's because of this one-off foraging trip through Hackney Marshes I constantly use foraged goods in Kaffeine's changing menu. 

Flavours are more vibrant and the health benefits outweighs foods bought in supermarkets. Foraged goods are grown in natural environment and not from recycled soils and no fertilizers. The best part is that it literally grows all around us, even in the heart of London. My local woodlands Hampstead Heath grows bulrush, rib-wort plantain, crab apples, elder, dandelion, sloe blossom, lesser celandine, just to name a very small few. If you consider yourself a foodie and like to keep your finger on the pulse of hospitality trends then I suggest you look up local foraging groups and get involved. Foraging was a lost art, however because of some of the world's best chefs this way of living is making a welcoming come back.

In honour of Kaffeine's one year anniversary of incorporating foraged goods into our menu, we are having a raw week of food on offering. From raw cured bresaola beef to sharp and sweet Japanese knot weed to fiery dittander, all of which will challenge your taste buds in the best way possible.

Please enjoy.

Traditional bircher muesli with rhubarb and raspberry compote 3.50Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Pancetta, parmesan and sun dried tomatoes 2.20
Sticky date friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

French retro baguettes 4.90
Smoked salmon, lime cream cheese, cucumber, thai basil, rocket
Parma ham, pear, gorgonzola, spinach

Foccacias 5.00
Ham, avocado, tomato, rocket, chilli aioli
Pickled beetroot, mature cheddar, creamed leek, spinach

Salads: 5.50/6.50
Bresaola beef, radish, sliced fennel, goats curd, radicchio, ground ivy
Julienne Japanese knot weed, rock samphire, fresh peas, carrot, wild horseradish and lime
Shredded Dittander and asparagus, willow catkins, grapefruit, pistachio

Tart: 4.00 or 7.50 with salad
Raw vegetable lasagne salad

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