Skip to main content

4 Wild Seasons Summer Pop Up: Friday 12th July. Barnoldswick

4 Wild Seasons will be popping up in Barnoldswick, Lancashire, to cook and serve you a summer menu that is seasonal, natural, different.

A 3 course taste journey, featuring the harnessed yet untamed flavours of coast, forest, hedgerow and meadow, bringing you the very best in wild, seasonal, foraged flavours.

All foraged & non-foraged ingredients will be ethically sourced & lovingly fermented, cured, smoked, pickled, prepped, cooked & served.

All you need to experience this wilder side of Summer is a sense of culinary adventure and: £27.50pp (payment required on booking).

A wild inspired gin summer cocktail is available for £5 only when booking (usual price of cocktail is £7.50). Please mention this offer when booking (price will be £32.50).

Booking essential. Email: edible.leeds@gmail.com

 I have a very different ethic with regards to food and the quality served to my guests than most restaurants and food chains. I spare no expense on ingredients and always source with the least amount of environmental impact, opting for local, seasonal, organic and natural while supporting artisan and progressive producers. If I wouldn't eat it, I wouldn't serve you it. I make very little, if any money from these events and I do the work of a team of chefs on my own (I do have some close friends and loved ones that assist on the nights themselves).

I want 4 Wild Seasons to be the change I would like to see in the world and food industry and although it means extra work, I love it. I feel this is reflected in the food I serve.

Comments

Post a Comment

Popular posts from this blog

Japanese Quince Jelly, Syrup and Sweets

Japanese Quince is one of my autumn favourites and one I make a beeline for every year. You can read more about these delightfully scented,  mouth-puckering and fabulously versatile little fruits here:  https://edible-leeds.blogspot.com/2017/11/quince-quince-glorious-quince.html   Japanese Quince Jelly   This beautifully sharp, sweet and dreamily aromatic jelly is one of the creations that go into my JQ Knickerbocker Glory, it also works well spread on to warm toast or served alongside game meats, particularly wildfowl and is great added to sauces to provide an edge of acidity, sweetness and aromatic attitude. There are many other applications for this jelly, so get busy gathering, creating and playing... 1kg Japanese Quince 750g Golden Granulated Sugar Water Wash the fruits to remove any dirt and then place them whole in a large pan. Add water to cover, (approximately 800ml) and bring to the boil, once boiling, reduce heat and simmer until all the fruits split. Po...
Post a Comment
Read more

Chicken of the Woods

Wild mushrooms have a special place in my heart. My wild food and foraging journey stemmed from an interest in them before branching out into plants and seaweeds. The 'silent hunt', as Antonio Carluccio so beautifully and aptly put it, is one of my favourite things. To find yourself at ease, wandering and treading gently, on the fringes of or deep within and beneath, the multi-layered, multi-coloured patchwork of woodland canopies, or in ancient meadows, in anticipation of the sometimes elusive, yet always magical and mysterious organisms that comprise the 5th kingdom is a pure delight. Fungi are truly fascinating, yet the great majority of the uk population have yet to discover just how awesome, intriguing, fascinating and tasty they can be. Most people think the best time of year for finding wild mushrooms is in the 'autumn' and, although there is some truth in this, it's not the whole truth. Spring, summer and winter can prove very fruitful (fung-ful) when it ...
Post a Comment
Read more

Sea Kale

If you are lucky and live close to the sea, especially in striking distance of a shingle beach, then you may just find Sea Kale... As far as coastal edibles go, Sea Kale rocks: it's a true delight! Throughout the winter you will detect very little in the way of signs indicating if Sea Kale is present as it spends the winter tucked up, snugly, beneath the shingle awaiting the Spring. The first signs of life generally begin in early spring (in mild winters it may appear earlier), when the tiniest of shoots, wake from their wintry slumber and start to force their way up through the shingle and, as the season progresses, more and more shoots appear. The leaves, whether new or mature, come in an assortment of varied and magnificent colours (see image top right): greens, purples, reds, greys and lilacs. They are crinkly edged and become more open and rounded edged with age. Eventually, the flowering shoots appear on thick, tender, circular stalks and look remarkably similar to pu...
Post a Comment
Read more