We’re never far from edible plants and flowers on these rainy islands of ours. Some are super foods, packed with nutrition; others are worth picking for their flavour alone. Whether you’re tramping through forest, field or fen (or you’re up a ladder in the middle of Marylebone), foraging opens up a whole new world of ingredients. Suddenly, seasons take on a whole new meaning. Is it the time for rowan buds or magnolia, May flowers or mint, toadflax, dabberlocks, oxeye daisies, spruce tips, thrift, apple blossom or brambles? Each one provides a touch of something new that’s entirely of the moment, an experience in and of itself.
Our collaboration with The Botanist opens up the Carousel kitchen to some of the most talented forager-chefs from around the British Isles who use ingredients like these as we might use salt and pepper. As well as introducing you to some surprising and unexpected flavours, together we hope to illustrate that there is opportunity and inspiration everywhere, in every city park and along every country lane. A drink need never be the same again, and that’s something well worth raising a glass to.
– – –
Craig’s week at Carousel for London Cocktail Week 2020 kicks off a series of collaborations with forager-chefs from around the British Isles. The incredible set menu inspired by Scotland’s wild larder includes seaweeds, mallard, meadowsweet, fir, bere barley caramels, and a super-heavily peated Octomore sourdough, plus matched cocktails by Abi @abi_bruichlassie. All tickets are sold out, but we’ll be enjoying it virtually from Islay on the socials. Hope everyone who is lucky enough to be going out on the town or working to bring cocktails to the people once more will stay safe and have an absolutely brilliant week.