The start of the season 2017 – Foraging and food
The season at fishing and foraging Wales always starts with foraging and food.
Over the winter months I have been thinking of ways to iron out any creases to take the food to the next level.
I am always seeking to improve on what I am doing and this year I feel that I am almost there with the foraging & food dishes.
Its always difficult when your working on your own with nobody to bounce ideas off, because not only should a dish taste perfect it has to look perfect. Plating a dish has never been an issue for me, but there is just always that element in the back of your mind of “I should of done it this way or maybe that way?”
I feel now the dishes tell a story of the areas I work in and they are almost set in stone now, the tasting menu if you wish is just a way of me showcasing my skills as a passionate and creative chef. There are still more ideas to be worked on, but as a solo craftsman I have to be realistic and as honest as I can be, both to myself and to the people that join me on the foraging and food experience days.
There is a balance in what I am doing and the new ideas that I am constantly writing down will have to wait until the near future. This waiting and being patient is hard, as I have a creative mind and because of the unique nature of what I am doing its difficult to try to contain myself.
I am on this journey of discovery and it seems crazy that I am the only one to see the vision and to be learning this great knowledge of what surrounds me single-handedly and alone. I am blessed, imagine turning a corner and discovering a plant that has the taste elements of grapefruit to it, a seaweed with the taste of truffle?
The list is endless and even though there is time left, why do I always feel like there is not enough time.
Always with the constant thought of am I missing something?
Although I have to keep my mind focused and concentrate on the task ahead, which has always been to create something worthy and that is true to my surroundings, true to the country which I love and also true to my beliefs of sustainability.
I love the way that simple things like the ash shoot above pair so well with the other finds that also emerge at springtime, take a pairing of ash shoots and morels for example. I love the way that with a little knowledge things can come together in this natural way, its almost like you don’t even have to think, the answers are right there in front of you.
These inspirations happen with natures timings and with very little effort. You kind of get – its a meant to be feeling!
I love to take ingredients like the humble onion to a new height of the “umami” sensation we all crave. Just with technique, onions, water and allowing time I can create something sublime.
A perfect Pembrokeshire lobster, what could be better?
To kill a lobster or any other animal for me is never any easy task. The majority of people take for granted how easy it is to buy something pre-prepared off a shelf, but to take somethings life and to then honour that creature and to serve it to the highest level possible.
How can I do this fabulous creature justice? To pair it simply with elements of its nearby surroundings, some seaweeds, shoreline plants and a sauce made from the heads and shells, every part of the lobster is used.
It won’t be long now before I am out chasing bass myself and guiding clients along the wonderful Pembrokeshire coast line.
I don’t like taking clients out chasing bass until May as the fishing can be a little sporadic in April, and I think its only fair to take people when I believe is the best time to start.
Stay posted :)
Please don’t hesitate to get in touch for any of the experiences I offer.
Email – firstname.lastname@example.org
Telephone – 07515380169