Eddie Shepherd
@vegetarianchefModern Vegetarian Chef. Plant Based Tasting Menu. The Walled Gardens Underground Restaurant - One of The Guardian’s ‘20 of the UK’s best restaurants’
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NEW YOUTUBE VIDEO - Dehydrator Techniques & Tips. Up now on my YouTube Channel youtu.be/rR2G5UO-5Ms
RESERVATIONS - Bookings for December will be released at 9am on Thursday 1st August & availability is looking good. Booking is via the TOCK reservation site from 9am - exploretock.com/thewalledgarde…
RESERVATIONS - An extra block of reservations for November will be released at 9am tomorrow (Friday 19th July - UK Time). They will be available to book via the reservation site exploretock.com/thewalledgarde…
What an honour to be listed in the OAD Europes Top Resaurants! Such a prestigious list of incredible chefs and restaurant, being included here is a real honour & compliment, especially as such a small 8 seat restaurant & a one-man-band.
The first nasturtium flowers are coming out in the raised beds which reminded me I don’t think I ever shared this picture of a dish from last year. How energising it is to be able to grow such beautiful ingredients just two steps away from the kitchen.
Spruce-ade - The welcome drink served at the start of the menu. A refreshing soft drink made with spruce & elderflower. Served along side dandelion petal fruit pastilles. We start with this & end with Hawthorn Pastilles or homemade gin chocolate truffles depending on the season.
Hawthorn Blossom - New YouTube Video. How I forage & work with hawthorn flowers including how to make a simple sweet infusion & how I make the Hawthorn Blossom & Blackcurrant pastilles served with tea and coffee at the end of the tasting menu. youtu.be/hx6r_BthKok
I am incredibly honoured to be listed in the 360°Eat Guide Best UK Restauants list. To be amongst so many highly regarded Michelin star restaurants & those pioneering sustinability is always the level that I aim for & it’s a huge compliment for that to be recognised here.
Some of the wild foods I’ve been collecting & preserving this week to use on the menu throughout the year - spruce tips, hawthorn blossom & larch cones. I have a closed prep week each month to make things like my gin or chocolate but in May it’s all about wild ingredients
FLAVOURS OF THE FOREST - A sorbet of spruce tips & larch cones. One of my favour dishes on the tasting menu, with fresh apple & citrus flavours from the spruce & woody resin notes from a larch cone syrup. Full video about the dish on my YouTube Channel youtu.be/vVNjsgPO93c
THE SPINZALL 2 - A first look at the new culinary centrifuge from Booker & Dax as well as how and why I work with one in the kitchen - up now on my YouTube channel. youtu.be/AUeTNlrPdPY
I just picked up my beautiful new bespoke dishes from @rebeccamorrisceramics Becky has made so many beautiful unique pieces for my tasting menu, I can’t wait to use these for a new dish for tonight’s guests 😃
HAZELNUT, CHERRY, KINAKO - a recent addition to the menu of a hazelnut ice cream, cherry brandy & a home-made white chocolate that I make with Kinako.
NEW YOUTUBE VIDEO - Colour theory & food presentation techniques. Up now on my YouTube channel - youtu.be/QpjnsUYrciU
Food photos on film - some of the food & behind the scenes photos I grabbed on the film camera over the past couple of months. Mainly when I had film in the camera to finish but for the odd experiment too.
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