STORIES. The chapters
In the spring of 2018 The Herb Kitchen hosted our first chapter of ‘Stories’. We wanted to create a platform to showcase the talented people that work behind the scenes of the food industry. By documenting and sharing the work of Farmers, Fishermen, Chefs and artisan Producers, we’re able to highlight how they skillfully respect and work alongside nature, creating exceptional produce, in the most sustainable way. Our aim is to celebrate the amazing work of these important, skilled people through a series of events. Each chapter begins with a place, product, idea or person. Inspired by these elements and using local and seasonal ingredients, we create a multi-course menu designed to harness our surroundings, treading carefully to minimise our impact on the environment, working as sustainably as possible.
Chapter 1. Wild food & fire
We teamed up with Joseph Otway (ex Blue Hill & Benu) and Richard Falk (ex Ledbury & The Dairy) to host our 1st instalment of stories at Two Woods estate in Pulborough. The menu featured beef from Trenchmore farm, lamb from Towning’s farm, Sue’s crab landed locally in Yapton, plus lots more amazing produce from new found suppliers. The weather was unkind but it didn’t stop play.
Chapter 2. Off grid
Stories chapter 2 took place at Namayasai farm near Lewes. Robin & Ikuko grow incredible vegetables, berries and more. They work organically in an off grid capacity. We took what was available straight from the ground & trees and cooked a multi course menu with the zero waste pioneers, Silo. Again, the weather was unkind but towards the end the sun popped out to say hi
Chapter 3. Bloom
Stories chapter 3 at Dayland’s farm in Ashurst, East Sussex. Derek and his daughter Louise run a very small family farm raising duck and sheep and growing seasonal fruit and veg. Derek gave us what was available at the start of spring. An old friend and inspiration, Ivan Russel teamed up for this instalment. Ivan grew up in Venezuela, this influenced our menu. The weather brought the first of Spring for another triumphant collaboration.
Chapter 4. Terroir. THK X TILLINGHAM X FLORA
In Peasmarsh nr Rye, Ben Walgate is making some of the most exciting modern wines the uk has ever seen. His natural and creative approach and low intervention methods have resulted in some truly tasty wines. Alongside Dan & Claire AKA Flora (Ex Silo) we crafted a menu pairing Bens wines and celebrated the inaugural opening of the vineyard.
Chapter 5. Wilding. THK X TIM SPEDDING X WILD SUSSEX
Re-wilding with Tim Spedding and Wild Sussex at the Knepp estate a 3,500 acre estate just south of Horsham, West Sussex. Since 2001, the land – once intensively farmed - has been devoted to a pioneering rewilding project. Using grazing animals as the drivers of habitat creation, and with the restoration of dynamic, natural water courses, the project has seen extraordinary increases in wildlife. Tims career as a chef is known by many, as ex head chef at Clove club. Tim has also worked at The Ledbury and spent some time in Denmark working at Septime, Relae and Radio. Combining these forces along with dear friends Wild Sussex lead to a dreamlike evening as summer closed and Autumn began.
Chapter 6. Gathering
As ever, seasonal produce is at the forefront of the menu with a focus on the wonderful produce available directly from the Cowdray estate.Joining The Herb Kitchen was good friend and chef Chris Ditch from Higher ground and Flawd wine bar in Manchester plus George Linklater, resident forager at the Cowdray estate. George will be working the surroundings to gather an abundance of produce available on the Cowdray estate as the seasons transition from Summer to Autumn.
Watch this space for future instalments