The Foragers and Platterform are very excited to announce their imminent collaboration throughout May. For four dates only these two creative outfits have decided to join forces to create a wonderful dining experience in one of the most unique rooftop venue’s in London serving up foraged food and innovative cocktails.
The Foragers started off their journey sharing the taste and knowledge of wild and foraged food over two years ago at their wild food pub in St. Albans. George Fredneham and Gerald Waldeck created a team to serve up natural delights found right on their doorstep in their county of Hertfordshire.
Today The Foragers are broadening their horizons in London by creating pop-up experiences & collaborations with people like Platterfom where they are serving up food in several locations including The Skyroom &
The Dead Dolls Club as well as creating their own supper clubs.
Focusing on creative collaborations to deliver top quality cuisine, innovative drinks and multi-dimensional experiences, Platterform bring together chefs and drink specialists with artists from visual, sonic, design and performance worlds to create a feast for all the 5 senses.
Curating surprising and exciting experiential drinking and dining concepts, Platterform collaborate with the rising stars of London’s burgeoning food and drink scene to showcase their talent as part of their ongoing experiments with performance, space and social interaction.
Expect to see some exciting and unusual ingredients & dishes on the menu including
ASmoked air dried Dorset mutton with browned leeks, three cornered leeks, hazelnuts & a truffle & sherry dressing.
Sloe gin cured trout with wild horseradish, water mint & toasted bread
Foragers soup of the day with sourdough
Home made venison burger with mature cheddar, hand cut chunky chips, homemade ramson & tomato ketchup & a foraged leaf salad
Catalan style fish stew of pollock, salmon & chorizo topped with pickled coltsfoot flowers.
Cannelloni stuffed with dandelion, hogweed, spinach & cream cheese baked in a tomato sauce topped with a wild salad and blackberry dressing
Homemade brownie topped with a sweet woodruff cream
Lemon & lemon balm posset topped with Douglas fir syrup
Fruit & ale cake with a slice of blue cheese & blackberry coulis
With new specials added each week – previous specials have included
Trio of game- venison saddle served rare, rabbit loin stuffed with cured pigeon breast & rabbit, stifado pie with buttered hogweed, pickled St. George’s mushrooms, & creamed nettles
Roasted crown of pigeon, braised rabbit croquet, potato rosti, crispy jelly ear mushrooms & buttered hogweed