Lavenham Stories - Made in Suffolk
An early evening spent with our friend James Knappett, Michelin starred chef and foraging expert. Passionate about foraging, much of what James gathers makes its way into the dishes at his Fitzrovia restaurant Kitchen Table. We thought there was no better person to show us the how to identify wild garlic, and more importantly how to cook with it.
An excellent way to connect with our natural surroundings, foraging requires us to stop and slowly examine the environment around us. Taking it in rather than passively walking through. There are plenty of things to pick hiding in plain sight all over the British countryside. Flavourful plants that can be used to create seasonal dishes. A bit of know how is all that is required (and a decent gilet), but even for a seasoned forager like James, it’s a continuous learning process.
James Knappett’s Wild Garlic Gravy Recipe
100g blanched wild garlic
5 leaves of raw wild garlic
250g salted butter, soft
1L very good brown chicken stock
200 ml cream
- Blend the butter and the wild garlic together until smooth and vibrant green.
- Pass through a drink sieve.
- Roll in clingfilm into a log shape and set in the fridge. (Stop here for wild garlic butter)
- Slowly reduce the chicken stock by 3/4.
- Add the cream, simmer for 5 mins.
- Dice 50g of the butter and monte into the simmering sauce, finish with some finely sliced wild garlic leaves and diced shallot.
In Season: What to Forage this Summer
April – Wild Garlic
May - Elderflower, Sorrel
June - Dandelions, Rose
July - Wild Strawberries, Chanterelles, Wild Borage
August - Wild Fruit (cherries, damsons, raspberries), ceps, tart crab apples
To taste James’ recipes cooked by the man himself, you can book a table at Kitchen Table here. A dining experience, guests at Kitchen Table can watch and engage with James and his team of chefs as the tasting menu is prepared. Meanwhile the accompanying wine list is curated by award-winning Sommelier Sandia Change.