{"id":66298,"date":"2019-09-05T14:16:05","date_gmt":"2019-09-05T12:16:05","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=66298"},"modified":"2019-09-05T14:16:05","modified_gmt":"2019-09-05T12:16:05","slug":"not-native-guest-series-tasting-menu-with-undesirable-species","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/not-native-guest-series-tasting-menu-with-undesirable-species\/","title":{"rendered":"‘Not Native’ Guest Series | Tasting menu with undesirable species"},"content":{"rendered":"

Native, London Bridge\u2019s foraged-focused restaurant will launch the \u2018Not Native\u2019 guest series. Inviting chefs from across the UK, the series will highlight the UK\u2019s edible non-native species by creating tasting menus formed primarily from undesirable species such as Japanese Knotweed, Grey Squirrel, Signal Crayfish and Wild Native Fal Oysters.<\/p>\n

Launching this September, Head Chef and Co-founder Ivan Tisdall-Downes will work closely with a stellar line up of chefs including eco-chef and food waste activist Tom Hunt, award-winning food writer Olia Hercules and Sam Bryant & Alicja Specjalna of Whole Beast, famed for their nose-to-tail dining. Each will shine a spotlight on the versatility of wild British ingredients through the lens of global cuisines including Korean, Filipino, Ukrainian and Polish.<\/p>\n

A nice way to process local products and products that are not desired in an area, into tasting menus. For example, did you know that you can eat the Japanese knotweed? At restaurant Native they create a delicious sorbet from it! We already reported that the gray squirrel is being eaten more and more in the UK, but it remains a special dish. Cool idea to seek collaboration with colleagues for a sustainable way of cooking!<\/em><\/p>\n

<\/p>\n

\u2018Not Native\u2019 Guest Series in restaurant Native<\/strong><\/h3>\n

The inaugural event will be held on Monday 9th September and will feature Budgie Montoya of Sarap<\/a>, a Filipino restaurant that aims to reinterpret traditional recipes with a modern, local narrative. Dishes include Fresh lumpia with foraged herbs and wild mushrooms; Market fish kinilaw (literally \u2018eaten raw\u2019, is a raw seafood dish native to the Philippines, similar to ceviche) and sea buckthorn with pineapple weed vinegar; and \u2018Puto\u2019 meringue with purple potato, buttermilk and badger bean halo (Philippines dish which is a concoction of crushed ice, evaporated milk and in this dish sweetened beans).<\/p>\n

The Japanese knotweed as sorbet and Korean Fried Squirrel<\/strong><\/h3>\n

\u201cAt Native<\/a>, we believe that we should be using what\u2019s available to us in the fields, forests and coastlines of this country, but that certainly doesn\u2019t mean only using species native to the UK \u2013 if it grows here then it\u2019s fair game. We want to challenge people\u2019s negative perceptions of these species; whilst you wouldn\u2019t want Japanese Knotweed growing anywhere near your house, it makes an incredible sorbet. I\u2019ve been so impressed with the levels of creativity from the chefs and can\u2019t wait to sample dishes like Korean Fried Squirrel and Venison Bulgogi (spicy Korean-style dish cooked quickly in a wok) with Sea Kale kimchi.\u201d<\/p>\n

The Not Native Guest Series will run Monday\u2019s from September through late November. Tasting menus will be priced between \u00a340 and \u00a360 and can be booked through the Native website<\/a>.<\/p>\n

Confirmed dates in the Not Native Guest Series are as follows:<\/p>\n

Budgie Montoya of Sarap \u2013 9th September<\/p>\n

Sam Bryant & Alicja Specjalna of Whole Beast<\/a> \u2013 30th September<\/p>\n

Olia Hercules<\/a> \u2013 7th October<\/p>\n

Tom Hunt<\/a> \u2013 25th November<\/p>\n","protected":false},"excerpt":{"rendered":"

Native, London Bridge\u2019s foraged-focused restaurant will launch the \u2018Not Native\u2019 guest series. Inviting chefs from across the UK, the series will highlight the UK\u2019s edible read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[104,106,109,110,114,116,124,80,89,120,123],"tags":[],"class_list":["post-66298","post","type-post","status-publish","format-standard","hentry","category-catering-sector-2","category-government","category-trends-2","category-eating","category-sustainability","category-co-creation","category-p-en","category-sector-2","category-restaurant-sector","category-product-2","category-promotion"],"acf":[],"yoast_head":"\n'Not Native' Guest Series | Tasting menu with undesirable species | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Native, London Bridge\u2019s foraged-focused restaurant will launch the \u2018Not Native\u2019 Guest Series. 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