Forager’s Feast

Autumn is the perfect time for foraged food and Eight at Gazegill is celebrating nature’s kitchen with autumnal menus and a wild-inspired special evening event, writes Gail Bailey

“This time of year, it is all about the bounty,” Gazegill’s Restaurant Manager Kim Talbot explains: “Autumn is the best season for foraged food and our new menu reflects that – at Eight at Gazegill seasonality and sustainability are two of the most important factors that help us create the dishes we offer.”

The Lancashire landscape offers a myriad of food, but we often eat it without giving much thought beyond how good it tastes. But at Eight at Gazegill there is a deep connection to the land through the legacy of Gazegill Farm and wild foods feature strongly in the culinary creations served by chef Doug Crampton and his team: “Our talented chefs are always looking for new ways to excite and educate our palate and autumn is an exceptional time to do this,” adds Kim.

On 18th October Eight at Gazegill is hosting a banquet-style event to showcase some of the wild foods that are available: “Doug has teamed up with professional forager Craig Worrall to present a specially designed menu,” says Kim. “The five-course Forager’s Feast is available for one night only and is the first of its kind for us – but we hope to continue with similar events throughout the year to reflect the diverse food available across the seasons.”

Craig Worrall is a specialist wild food forager, teacher and chef at Edible Leeds and has been teaching, cooking, writing and experimenting with wild foods for 15 years.

“Craig is big advocate of wild foods and the natural world, for a host of reasons, including health and wellbeing and a deeper understanding of nature,” explains Kim. “We feel very lucky to be working with him. He specialises in all areas of wild foods including plants, fungi, seaweeds, shellfish and game, and is passionate about reconnecting people to the natural world.”

Forager’s Feast is perfect for food lovers with a wild-inspired menu showcasing the very best of foraged and organic seasonal ingredients, served across five courses. Craig and Doug have combined their food philosophy and love of stylish, unpretentious yet creative foods – underpinned by deliciousness! The evening will take customers on a memorable taste journey with a menu, including a Forager’s Cocktail on arrival, followed by delightful dishes such as organic chipolatas with Gazegill honey and hogweed, acorn tacos, Orkney scallops and preserved sea vegetables, local venison loin with wild berries and smoked Crapaudine beetroot and venison ‘bun’ and even a special smoked cep ice-cream.

Since opening in spring Eight at Gazegill has been delighting customers with a dining experience that has a conscious obligation to nature: “We have all-day menus with special autumn treats such as seasonal Parkin cake,” says Kim. “Perfect to enjoy with a coffee on the terrace enjoying the last of the seasonal sunshine!”

Eight at Gazegill
Gazegill Organics, Dancer Lane
Rimington, Clitheroe BB7 4EE
01200 445519
reservations@eightatgazegill.co.uk
eightatgazegill.co.uk

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