Flower Power

nasturtium

A versatile weapon in the Herbivore kitchen, the nasturtium. Keeps blazing strong into the autumn when so many other plants have fallen by the wayside and is useful in many ways. This weekend the leaves and flowers are going to garnish the white bean and chard cassoulet: the warm pepperiness providing a sharp contrast to the smoothing sweetness of the sauce. Meanwhile I’ll be pickling the seed pods to use as a British version of the caper – little blasts of salty heat to pep-up autumn and winter dishes. This weekend’s menu here.

Hand Picked Menu

Chef Manuel & I have been putting our heads together and wandering the fields, hedgerows and shoreline to come up with a menu for our collaborative supper club coming up at the Embassy Cafe on the 19th of April.

Once you start looking there are so many different green shoots out there just waiting to be picked so it’s been a process of narrowing down what we want to use and trying to predict what will be ready for harvest at the Amelia Trust Farm, Blaencamel and Riverside Market Garden.

It’s still a bit of a work in progress but you can see the prototype menu here. We only have a few spaces left for this one so act quickly if you want to come  – email me: simon@theherbivore.co.uk

Herbivore 038: Hand Picked

Herbivore back in town to team up with Chef Manuel for a unique collaborative supper club. We’re going to be scouring the hedgerows and sea shore and engage in a bit of “pick your own” at some of our favourite farms and gardens to bring a special six course menu, all vegan, to the Embassy Cafe on Wednesday 19th April. Full menu to come soon but in the meantime we’re already taking bookings. It’s £25 per person with a small corkage charge for alcohol on the night. simon@theherbivore.co.uk

Spring!

A cold and grey day today, but it still feels like spring is on it’s way.  We’re just about to confirm a date towards the end of April for a collaborative supper club with Chef Manners, a very talented, Cardiff-based vegan cook. We’re going to base the menu around what we can go out and pick for ourselves – could be in the wild or from cultivated spots: my garden, allotment or Field Days Organics. A reconnaissance mission this week came up trumps as we found plenty of wild goodies bursting into life and bagged some lovely looking puple sprouting broccoli and rhubarb from Field Days and armfuls of sea beet and wild garlic from the wild. Take a look here to see how it’s going to be used on this week’s menu at the Embassy.

There will be no Cardiff supper club in March as I’m taking the show on the road and heading to Bollington, Cheshire for a kind of “greatest hits” menu. Bit far to travel for South Walians and it sold out very quickly anyway.

Embassy Cafe 20|08|2016

Saturdays mean brunch and lunch from Herbivore at the Embassy Cafe, Cathays Terrace. This week sees a couple of new things on the menu: sweetcorn & quinoa cakes with a smokey tomato & chipotle sauce and a black beluga lentil salad with roast beets and feta cheese. I’ve been out in the hedgerows again (scratched to bits in fact) so there will be blackberry and apple muffins baked fresh on Saturday morning. Menu details here. See you there.

A Walk On The Wild Side: Latest

Still a few spaces left for our Walk On The Wild Side Supper at Kemi’s, Thursday 21st April, 7pm.

We’ll be featuring foraged greens and bits & pieces from the Herbivore’s allotment and garden.  Many of the food miles will be walked.

Still tinkering with the menu today but think I’ve finally got there:

Wild Garlic & Dandelion Tempura/Watercress/Schichimi
 
Nettle Gnocchi/Walnut Pesto/Sourdough Crumbs
 
Seabeet, Chickpeas & Preserved Lemon/Penny Wort
 
Pumpkin Seed & Nori Risotto/Pickled Artichoke
 
Rhubarb/Almond/Meringue/Wild Fennel Granita/Sherbet
£25 for five courses of vegan food.
Bookings: simon@theherbivore.co.uk

Embassy Cafe 02/04/2016

Our penultimate Saturday before the building work starts at the Embassy Cafe, Cathays Terrace.  To see what vegan and vegetarian delights we’ll be serving up have a look at the menu page here