Harriet Mansell - Guest Chef Course

Immerse yourself in learning about wild foods with Harriet over three dishes, plus demos on pickling, fermentation, picking and identification.

Course curriculum

1. Welcome to the course
2. Course Intro Video
1. Intro to Wild Foods & Seasonality & How We Use in Fine Dining
2. Intro to Wild Foods & Seasonality & How We Use in Fine Dining
1. Picking, Identification, Legality, Safety & Precautions in UK & Internationally
1. Food Safety, Preparation & Handling, Active Compounds, Risks & Allergens
1. Demonstrate Mugolio Syrup
2. Demonstrate Mugolio Syrup
1. Demonstrate Jack by the Hedge
2. Demonstrate Jack by the Hedge
1. Honey Fermenting
2. Honey Fermenting
1. Demonstrate Pickling Rock Samphire
2. Demonstrate Pickling Rock Samphire
1. Beetroot, Dandelion, Root & Yoghurt Croustade
2. Skills, Ingredients & Equipment
3. Module 1: Intro – Beetroot, Dandelion, Root & Yoghurt Croustade
4. Module 2: Dandelion Root Oil
5. Module 3: Pie Tee
6. Module 4: Beetroots
7. Module 5: Smoked Yoghurt
8. Module 6: Caramelised Yoghurt
9. Module 7: Plating
1. Black Mustard & Winter Green Taco
2. Skills, Ingredients & Equipment
3. Module 1: Intro – Black Mustard & Winter Green Taco
4. Module 2: Potato Water Crisp
5. Module 3: BBQ Winter Greens
6. Module 4: Black Mustard Sauce
7. Module 5: Plating
1. Brown Sugar Panna Cotta, Mugolio, Rhubarb & Pine
2. Skills, Ingredients & Equipment
3. Module 1: Intro – Brown Sugar Panna Cotta, Mugolio, Rhubarb & Pine
4. Module 2: Honey Fermented Rhubarb Jelly
5. Module 3: Panna Cotta
6. Module 4: Mugolio Syrup
7. Module 5: Poached Rhubarb
8. Module 6: Pine Yoghurt Sorbet
9. Module 7: Plating