An ambitious new restaurant opened in Poole this week under the name Thirteen – after the number of courses served on its tasting menu. With a sharp focus on seasonal Dorset ingredients, including many foraged or grown in the restaurant’s own urban garden, Thirteen is the debut from chef-patron Alex Naik and represents the realisation of […]
A Lancashire village known for its delicious ducks is soon to have an ambitious new restaurant – with foraged ingredients expected to highlight the menu. Ye Horns Inn at Goosnargh, near Preston, is to reopen in March with Yorkshire-based forager Alysia Vasey as operations consultant and Sean Wrest (both pictured) as head chef. Sean, formerly head […]
Pop-up fodder takes over the Great Guns Social kitchen in Southwark on 20 March with ‘fine dining gone wild’. Their latest offering celebrates local, wild and seasonal ingredients by foraging for their produce and working with local suppliers to create dishes sourced from the surrounding area. Former Fera at Claridge’s chefs, Michael Thompson and Ollie Downey […]
