Ampersand - Foraged and Found

As all of our businesses Ampersand has always prided itself on the use of fresh, local ingredients and for this year’s client event the Ampersand Team decided to push the boundaries one step further and offer their guests delicious dishes made from ingredients they foraged themselves. Many of these wild ingredients have been long forgotten in mainstream cooking, and their delicious lost flavours unlock a thread running right back to our ancient history. 

Guests were greeted with warmed winter Pimm’s with sorrel, warm apple juice with cinnamon, or an English orchard cocktail and welcomed into a woodland wonderland. 

Using ingredients freshly foraged in Kent, our chef team, led by our Executive Chef Gary Devereaux, created a startling range of dishes, each from one of four natural landscapes: From Land to Sky, Grasslands & Mallow, Rivers & Ponds and Bushes & Trees. 

Dishes on offer included roe deer with rosehips, beetroot and foraged fool’s watercress, nettle & wild spelt risotto with walnut confit egg yolk, River Lea brown trout with acorn burnt butter, and desserts such as lemon thyme and Hackney honey tart with hawthorn biscuits and Victoria plum tarte Tatin with fallen cobnut clotted cream.