Sunday 21 January 2018

Summer's last serving

Enjoy a final taste of 2013's exceptional summer and its produce with these mouthwatering recipes from The Ethicurean

The Ethicurean

The Ethicurean philosophy is simple: eat local, celebrate native foods, live well. 'The Ethicurean Cookbook' is regarded as a new British cooking manifesto.

It is the work of four friends, Jack Adair-Bevan, Paula Zarate, Matthew Pennington and Ian Pennington, and contains recipes from their bounteous walled garden in the heart of Somerset's Mendip Hills.

In 2010, the four set up their Ethicurean restaurant in a Victorian garden just outside Bristol. The ethos was to focus on seasonality, ethical sourcing of ingredients and attention to the environment.

The adjective ethicurean means the pursuit of fine-tasting food while being mindful of the effect of one's food production and consumption on the environment.

The four Ethicureans have overlapping areas of expertise that range from the practical and organisational knowledge needed to run a business, to the science of cooking and the wild food that grows outside the walls of their restaurant.

They prize themselves on electric combinations: cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly.

The recipes follow the team over the course of a year in their quest for innovative dishes, seasonality and freshness of ingredients.

The book is published by Ebury. To learn more about The Ethicurean, go to theethicurean. Photography by Jason Ingram

Irish Independent

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