Paul Greening, the master forager and culinary brain box behind Aqua Kyoto has done it again. Using ingredients found scattered around the UK, he has composed a menu unlike any other with flavours and textures unexplored previously.
After of years of work with the foraging company Forager, Paul has been able to launch a menu which experiments and pushes the limits of the goods they find in the countryside.
Coming at the kitchen with the precision and understanding of a microbiologist, Paul kicks off the foraged feast with a cocktail of shiso infused vodka, rose liquor, pine liqueur, vanilla syrup and lime, which was kindly foraged for us from the bar.
Using the summer as his catalyst Paul and his team have been able to pick some of Britain’s produce at its absolute best, meaning each course is fresh and zings of sunshine.
The first course gave us a choice of omakase sashimi with wild herbs and flowers, sea buckthorn salmon, sea vegetables truffle maki, or the third option; a beetroot salad with acorn tofu, soft wild herbs and wild honey dressing – all of which came presented like a pintrest-worthy zen garden.
For mains my guest sampled the sumiyaki ostrich fillet (unforragred ostrich – although the thought is quite entertaining) which came with garlic leaves and wild herb miso. I went for the katsuobushi scallops foraged herbs yomgi rice which was a real delight – light and flavoursome.
Finishing up with puddings, Paul presented us with a bitter chocolate, spiced wild lacto damson meadow sweet ice-cream – try saying that in a hurry!
Using ingredients found on our doorsteps Paul has created an edible artwork. The mergence of art, the great outdoors and microbiology, served up on you plate – Paul has put his own radical spin on foraging and made it something really quite fine.
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