WE HAVE ESCAPED TO SUSSEX FOR A FORAGING EXPEDITION AND WILL RETURN LADEN WITH GOODS FOR WEDNESDAY 29TH MIDDAY.
PLEASE CONTACT INFO@THESHED-RESTAURANT.COM FOR ANY BOOKINGS OR OTHER MATTERS.
WE HOPE YOU ENJOY THE LONG WEEKEND.
THE SHED TEAM
We always tell people down The Shed about our vineyard come farm back in our home town of little Nutbourne, West Sussex. Now we have the chance to show you all!
Due to last year’s success, we are thrilled to announce that Nutbourne Vineyards is hosting “JAZZ IN THE VINES” this coming bank holiday Monday (27th May). Expect an afternoon of jazz set in the scenic grounds of our vineyard with refreshing Nutbourne english wines and food on sale. Tickets are £12 per person and include half a bottle of wine each. Tickets MUST be purchased in advance.
The Shed is giving away 5 tickets to this special day down in the Sussex countryside.
To enter, simply sign up on our website (see the little box bottom right) or tweet us your favourite country animal and why to @theshed_resto and put #jazzinthevines to be entered -
*closest train station is Billingshurst with trains departing every half an hour from Clapham Junction (LDN) and Victoria (LDN)*
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…