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Eat Your Way Through Great English Gardens

continued (page 3 of 3)

Just when you think you can’t face another root vegetable, these committed locavores start making things interesting. The kitchen’s signature dishes flaunt a wild sensibility: wood pigeon salad; garden mint mousse; cured beets; home-smoked haddock and poached hen egg salad with chicory leaves, walnuts, and cider dressing; Hampshire red wine salami and Dorset olives; farm duck egg and black pudding; and every possible iteration of a carnivorous porky plate, including a slow-roasted pork belly with poached pear and roasted squash. Naturally, a new menu is printed daily, depending on whatever gets dug up last or looks freshest at dawn. And that may be about as close as you get to landing face-down in the tireless British garden.



Raphael Kadushin writes for a range of food and travel outlets, including Condé Nast Traveler, Epicurious, Out, and National Geographic Traveler. His last piece for Gourmet Live was 24 Hours in Bali: A Culinary Tour.

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