1 / 18 Ben Greeno, René Redzepi and Valentine Warner discussing the ingredients to be found on the heath
2 / 18
3 / 18 Miles Irving and René Redzepi discuss ingredients found on the edge of Hampstead Heath
4 / 18 René Redzepi takes a closer look at sorrel growing wild
5 / 18 Japanese knot weed
6 / 18 Sorrel
7 / 18 The chef and foraging group gathers on the Hampstead Heath
8 / 18 Yarrow and Horseradish growing in the heath fields
9 / 18 Yarrow growing in the open fields of the heath
10 / 18 Miles Irving talks about cow parsley
11 / 18 René Redzepi takes a closer look at the cow parsley
12 / 18 René Redzepi testing cow parsley for flavour
13 / 18 Cow parsley growing wild on the heath
14 / 18 René Redzepi explores Hampstead Heath
15 / 18 Looking back into the woods from the top of the heath
16 / 18 Miles Irving introduces the group to bull rush
17 / 18 Wild garlic growing on the forest floor
18 / 18 View from the heath over the centre of London
It was a crisp autumn blue-sky day when René Redzepi – in London for the last leg of his world book tour for Noma: Time and Place in Nordic Cuisine – went foraging on Hampstead Heath with fellow chefs and forager Miles Irving, author of The Forager Handbook. Turns out it’s amazing what culinary goodies you can find in places you might not think to look.
Chefs clad in wellies met at The Wells Tavern, on Well Walk in Hampstead, before being led by Irving on a three hour walk across the Heath. Finds included wild garlic and sheep’s sorrel, while René Redzepi’s personal favourite were the wild serviceberries which he’d never seen or tasted before (and which, apparently, had a sort of tamarind flavour). Irving led the way - and the explanations in describing what the products were used for, together with interesting historical anecdotes.
Aside from the section of the party that got separated and lost circling Parliament Hill, the day passed without a hitch, and the group was re-united in time for a rewarding lunch at the Bull & Last with a menu put together in the spirit of using wild ingredients. A reason, if ever one were needed, to go forth and forage.
René Redzepi: A Work in ProgressHardback | English USD$64.95 |
FävikenHardback | English USD$64.95 |
elBulli 2005–2011Hardback | English USD$625.00 |
BenuHardback | English
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