Having a day off from The Shed last Sunday, a good country walk & foraging trip was in need. So off we headed for the Surrey Hills!
Essential tools for a foraging trip: scissors, rucksack, a hat (to shield you from sunshine or rain…or to be used as a spare container for when your bag is full) and a “foraging caddy” to carry everything for you when a bank of sorrel is discovered and you need to dive in!
What we found…
White Dead Nettle (also known as “Bee Nettle” as bees love the sweet nectar from the white flowers) is a long, green stemmed plant which looks very similar to a stinging nettle. It’s all a game of trickery to stop rabbits and other wildlife from eating its leaves – there is no sting at all. This edible plant is actually a member of the mint family and its leaves can either be eaten raw or cooked like spinach.
If you’re new to foraging, Wood Sorrel is easily identifiable by its three heart shaped leaves and citric, sharp lemon taste. It is a common plant – in fact there are around 900 species of sorrel! Rich in Vitamin C, this delicious leaf can be mixed in salads or used as an alternative to lemon in dishes.
Fancy yourself to be a forager? Please tweet us your foraging pictures – @theshed_resto
…and remember – “IF IN DOUBT, CHUCK IT OUT!” Forage responsibly.
The short lived season of British asparagus has arrived!
St. George’s day marks the start of this delicious green stemmed plant (which not many people realise is a part of the lily family) and of what we hope will be sunshine filled days in England.
Those who have sown asparagus will need to wait 3-5 years before yielding results but it will be so worth the wait – once these guys get going they shoot up, growing as much as 10 inches in 24 hours!
Sadly the asparagus season is short lived and officially stops on Midsummer’s day. Not a lot of time left to enjoy these vitamin – packed glorious green spears so we haven’t wasted anytime creating a fabulous dish with them at The Shed in Notting Hill. Pop in and try our chargrilled asparagus with home-made chorizo mayo and almonds.
Now…someone pass the garlic butter please…
The Shed Bresaola with a Silverside of beef.
Step 1, Tie Silverside with butchers string
Step 2, Rub with Garlic
Step 3, Add Red wine, Water, Salt and Herbs to make a Brine
Step 4, Cover Silverside and store cold for 1 – 3 weeks depending on size turn daily
Step 5, Once the Silverside has taken colour and absorbed the Brine its time to hang
Step 6, Hang to Dry our large one will be 6 months
Step 7, Slice thinly and enjoy!
The Shed restaurant may be closed on Sundays and Mondays but it doesn’t mean that the Gladwin Brothers are taking it easy…disgourging time for the Nutty (our family vineyard sparkling wine) back in Nutbourne and all hands on deck were required!
A lot of popping and a lot of fun – we managed to get 500 bottles of Nutty disgourged. A perfect way to relax and unwind on a Sunday…we highly recommend it!
Oliver has also found a gem this weekend…he’s keeping the 3 year old yeast from the Nutty to make a special edition “Champagne” sour dough. Watch this space!
Win tickets for two to see the first production in ‘The Shed’ as well as dinner for two at our ‘Shed’.
The Shed is a new venue on the South Bank hosting some of theatre’s most exciting artists. And our Shed is serving up some of the most exciting cold April produce we can get our hands on.
Brixham Dorset Hake
For your chance to win this brilliant prize sign up here http://theshed-restaurant.com/contact/
One more sleep until we’re back in Sussex for the Easter break. A bit of foraging and perhaps a few easter bunnies will be caught. For those who are left in London, join us for LUNCH today at The Shed in Notting Hill – we’ve got the biltong curing, the wild garlic sausages sizzling and the rabbit ragu rolling out of the kitchen.
P.S. – if we were around in London we would be queuing up for tickets to this – GOAT RACING! Looks absolutely hilarious and those are some pretty impressive goats.
HAVE A GOOD EASTER!
Easter Party time at The Shed restaurant in Notting Hill!
Join us all day for Good Friday & Saturday and you will be buzzing like our brother’s sheep…
Spring is around the corner and with it comes the springing little lambs in our Nutbourne fields. The Shed restaurant in Notting Hill is welcoming the arrival of new seasonal produce – as well as the arrival of Gregory’s lambs!
Youngest Gladwin brother Gregory has been up to his elbows (literally!) with the lambing season. You could say we have our very own season of “Lambing Live” happening in the works…
Spring is a time for new beginnings. In an effort to get The Shed restaurant visitors to experiment with growing, we hand out seed packs with our bills. Not everyone is green – fingered so we’re also handing out sprouts to make it super easy for your own growing.
This season we’ve got…
Not only for soothing tea to de stress after work, these seeds produce a lovely white sweet – scented flower for your garden too.
Sow these seeds in an old container (wooden tray, tyre or pot) filled with compost. Sow every two weeks to maintain your rocket supply.
Similar to Mung Bean. Soak these in a bowl of cold water then sprinkle on a dish covered with cotton wool or kitchen towel. Leave on your kitchen window, sprinkle everyday & expect them to sprout within the week. Use in a stir fry or sprinkle on your salad!
Plant in a sunny spot during the start of Spring (about an inch deep). Once grown, cut when needed & leave to grow back.
We’re back from our weekend off in Sussex bearing goods from our adventures. Oliver spent the day foraging in the wild of Nutbourne whilst Richard brought back one of Gregory’s lambs and an additional venison. There’s plenty to look forward to on our menu this week – we’ve even traced down some soft British mozzarella that we’ll be breading and serving with a few foraged herbs. Join us for lunch or dinner at the Shed restaurant in Notting Hill for an unforgettable food experience.