Borage, crab, cucumber
Elderflower, goats' cheese, blackberries, oats
Courgette flower, salmon, wild garlic, asparagus
Rose, white chocolate, raspberry, violas
This weekend it was all about flowers at ALRIGHT TREACLE HQ, which I'm sure for any followers/fans has been a theme waiting to happen (mainly for elderflower season)!
We kicked everything off with a celebration of borage and crab - white crab and fennel with cold cucumber soup, brown crab tuile, brown crab mayonnaise, and borage flowers/borage stem oil.
Our starter was also delightfully seasonal - locally sourced whipped goats' cheese, rhubarb and beetroot puree, onion and pumpkin seed granola, pickled blackberries, marigold petals and an elderflower donut.
For the main course we combined salmon (rolled in dry cornflowers and daisies), roasted asparagus, wild garlic and pea puree, pea shoots, and a courgette flower stuffed with ricotta, dill, lemon zest and parma ham.
We finished everything off with a dessert of caramelised white chocolate mousse rolled in elderflowers, raspberry and lavender sorbet, pistachio and rose shortbread, lemon curd cream, fresh raspberries, and rose petals with carnation.
This was such a delightful theme - flower power all the way!