Just outside of Bristol, in the Barley Wood Walled Gardens, rests a fully restored 1901 Victorian Kitchen Garden and the home of The Ethicurean: a restaurant focused on having a connection with the native land, the community who grow seasonal food upon it, and the understanding of its history.
Their inaugural publication, The Ethicurean Cookbook, builds upon this vision and seeks to reflect the growing trend for artisan food and local produce. It aims to take the reader on a journey through the seasons, while simultaneously bringing to life the rich history of British food.
The recipes are truly mouthwatering and visually stunning: Confit rabbit is paired with lovage breadcrumbs, Cured roe deer with wood sorrel, and foraged nettle soup with young Caerphilly cheese. The salads are as fresh as a daisy: beetroot carpaccio with honeyed walnuts; ewe’s curd and cucumber salad. And of course British food means pies and puds: pork and juniper pie, milk stout steamed pudding, Eccles cakes with Dorset Blue Vinny & sherry sauce. The Ethicureans are also known for their cocktails, making their own vermouth to create the perfect Negroni. They produce natural apple juice from the orchard that is home to eighty varieties of apple.
Below are a few photographs from the book as well as a quick video recipe of a refreshing Summer Elder Cocktail. You can pick up your copy now here.