Wilder x Rye London Supperclub II

Last month we held our second instalment of our monthly supper club; Wilder x Rye London. 

We sat down over a five course menu with a focus on the use of wild ingredients sourced by our forager Yun, and curated by Richard Mclellan.

It was a bright spring evening, with the sun setting as we gathered over supper together and talked long into the night - sharing with friends old and new. 

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Knotweed, maple, pisco and sherry cocktail

Pheasant eggs, Alexander salt

Razor clams, onion vinegar, and scurvy grass flowers

Bread cracker, carrot and sweet cicely

Asparagus, jack by the hedge, cultured cream and hay

Scallops, Japanese knotweed, fermented turnip and smoked fat

Lamb, nettles, st George mushrooms and yoghurt

Chocolate, almond, blackthorn blossom and salt