Mind the Gap

Wow! What an evening! Mind the Gap – a one-off pop up event – held 11th March 2016.

A group of us; Cya, Becks, Frankie and myself organised a pop up evening at the Riverside Cafe on Steamer Quay in collaboration with Myrtle from Wild & Curious.

We decided we wanted to put on a wonderful evening of live music and delicious food, despite it being the ‘hungry gap’ when there is little left in store and the growing season is yet to begin. So, we designed a creative and interesting menu using foraged wild ingredients. We asked local musicians; Holly Ebony, Daniel Clark and Andy Williamson to play. We hired the tourist cafe by the river which is closed out of the summer season and decorated the space with greenery, daffodils, fairy lights and candles.

Holly Ebony starting the evening beautifully Canapes Cocktails Ruby mosCOW mule Trio of desserts Andy and Daniel playing fantastic music at the end of the eve  MTG WEB POSTER A4.jpg small

Guests were welcomed with rosehip syrup & cava and a selection of crostini canapes. The cocktail bar sold fantastic options; Oh of Gorse – with fragrant syrup made with Dartmoor foraged gorse, Plymouth Gin and Luscombe’s rose or Ruby MosCOW mule with rhubarb syrup, Luscombe’s ginger beer & Black Cow Vodka as well as beer, wine and cider from New Lion Brewery, Sharpham and Hunts.

Starters

Nettle & Country Cheeses-made ‘Sheeps Tor’ tarts (v) – With foraged penny wort leaves, early Hawthorn leaves & School Farm Organics salad with soya roasted pumpkin seeds & homemade vinaigrette & an apple celeriac remoulade with Laydilay rapeseed oil mayo. Made with Devon butter, Riverford milk & creme fraiche, locally foraged nettles, British red onions, Laydilay organic eggs, Yarde apple juice, local braeburns, British celeriac & parsley

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Wild leek, seaweed & oyster mushroom miso soup broth (v, gf) – Made with W&C foraged 3-cornered leeks, Devon foraged seaweed, homemade stock, Dartington-grown GroCycle mushrooms & organic miso

Mains

48hr local slow roasted lamb marinated with garlic, lemon, anchovies & parsley (gf, df) – Garnished with crispy seaweed & pickled Ox-eye daisy capers (from Wild & Curious)

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Tea smoked roasted beetroot, goat cheese & nettle polenta stack topped with walnuts & drizzled with sorrel & nettle oil (v, gf,) – Made with Riverford organic beetroot, Somerset White Lake goat cheese, foraged nettles & sorrel, Bell & Loxton rapeseed oil & organic polenta

Served with

Roasted crushed potatoes with wild garlic oil (v, gf, df) – Made with local potatoes, foraged wild garlic & Bell & Loxton rapeseed oil

Carrot, caraway & orange puree (v, gf) – Made with local organic carrots & Devon butter

Griddled leeks with hazelnut vinaigrette – Made with local leeks, organic red wine vinegar, organic roasted hazelnuts & Bell & Loxton rapeseed oil

Trio of Desserts

Rosemary & Devon honey cheesecakes (low sugar) – Made with Langage Farm curd cheese, Riverford Mascarpone, Fiona’s rosemary, Devon Butter, Laydilay eggs & local honey

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Amaretto roasted rhubarb & custard cream pavlovas – Made with Laydilay organic eggs, British rhubarb & Riverford cream

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Rich dark chocolate tart – Made with Riverford cream & milk, Devon butter & dark chocolate

We are already talking about doing it again?! :) So watch this space…………..