The middle of May 2017 saw us launch a new course with the fabulous Tim Maddams. We wanted to provide a culinary experience for food and drink enthusiasts. A cross between one of our Demo & Dine evenings with a touch of hands on cookery.
Tim Maddams is renowned for his love of local, seasonal produce. Here at Seasoned we’re lucky to be surrounded by beautiful countryside and woodland prime for foraging. It’s sometimes easy to forget that Great Britain is full of fabulous food and drink and we wanted our Forage & Feast course to showcase some of the best.
Two Birds Gin
We have quite a gin collection here and Two Birds Gin is a new addition for us. This aromatic gin is produced just across the boarder in Market Harborough, Leicestershire and uses British sourced ingredients where possible. We also love the pretty packaging.
We paired their London Dry Gin with a loaf of Tim’s Nettle Soda Bread. Everyone else got to take the soda breads they had made home.
Learn how to cook the Best of British Meat
A big thank you to Yealands wine who supplied the wine for the day. Yealands wines were paired with an alfresco dish of Smoked trout and wild horseradish along with the main of Roast, hay smoked venison loin, white beans, nettle puree.
The most local of drinks served on the day was Yoxall Cider made just 7 miles down the road. We served this fruity cider with the starter – mackerel, clams, wild garlic butter, watercress.
Penderyn Sherrywood Whisky
Penderyn produce a host of spirits and single malts from their distillery in the heart of the Brecon Beacons. If you’re are ever near their dystillary in the Brecon Beacons it’s well worth popping by for a distillery tour.
This whisky rounded off the day when paired perfectly with Alexander upside down cake, clotted cream, salt caramel sauce
Book on to the next Forage & Feast course with Tim Maddams.