ITS A WILD WILD WORLD

"Bringing the Wild to Your Plate: Introducing Wild Foods into Your Restaurant Business with TBC Food Solutions"

Incorporating wild foods into a restaurant business can be an exciting venture that adds uniqueness and creativity to your menu.

In the ever-evolving world of culinary arts, one trend that continues to gain traction is the incorporation of wild foods into restaurant menus. Foraging for wild ingredients not only adds a touch of adventure to your dishes but also opens up a world of flavours and experiences that can set your restaurant apart from the competition and you don't need to be an expert to add some wild to your menus Embrace the Bounty of Nature that is local to your area

DOING THE BASICS

utilising common wild ingredients

you may already be using common wild ingredient's from suppliers such as wild seabass trout and salmon ,venison, game birds and wild boar, wild mushrooms and wild fruits you can enhance your wild offering by adding seasonal wild ingredient's like wild garlic ,wild mustard garlic, dandelion root and leaves and flowers, wild apple and crab apple, damson, sloe, Hawthorne, wild strawberry, blackberry, nettles just to name a few these are fairly common and safe to forage for beginners and are a good starting point.

INNOVATION

one step further

The nature of wild food means most ingredients are available for short periods of time during the various seasons so finding ways to utilise the ingredient's as best as possible weather that be fermentation ,pickling ,salting ,wet brines ,flavoured salts for seasoning, syrups ,dehydration these preserving methods can open up the options for how these ingredients are used in your kitchen and how long you can use them for and enhance the flavours of the wild foods.

LOCAL BOUNTY

making the most of what's on your doorstep

whether you are in the country side or a town or city there are always wild ingredients to be foraged and utilised, whether you forage yourself or work with a local forager. With the growing cost of food it can also be cost effective to use a few wild elements on your dishes.

always remember to follow the foraging laws and get permission from land owners if it is required this is were its good to collaborate with local farmers and land owners were possible.

WILD FOOD BY

Tbc Food Solutions

WILD GARLIC GNOCCHI

WILD DUCK LEG BALLANTINE, MISO BARLEY, WILD GREENS

DANDELION ROOT PANNA COTTA WILD STRAWBERRIES AND REDCURRANTS

WILD HARE TERRINE, WILD APPLE PUREE, CRAB APPLE JELLY LENTILS AND WILD HERBS

TEMPURA OF FLOWERS COURGETTE, MARIGOLD, ONION AND NASTURTIUM, DANDELION HONEY AND WILD FENNEL POLLEN MAYONNAISE

BUCK WHEAT AND BURDOCK SOUR CRUMPETS, CULTURED BUTTER AND NASTURTIUM SALT

MISO CURED RED CABBAGE, FERMENTED WILD CHERRIES

WOOD PIGEON, CHANTERELLES, DANDELION LEAVES, DANDELION ROOT PUREE

WILD PRODUCE

Lovely fresh picked girolles can be picked from July and December

Fresh local venison ready to be butchered down late August

Wild garlic and jack by the hedge and St George's mushrooms.
March until May for wild garlic and St George's mushrooms

Autumn haul of hawthorn, wild apples and crab apples, rose hips, wild mint seeds, nasturtium flowers and leaves

WILD FOOD INTRODUCTION COURSES

Is your business looking to take advantage of introducing wild food to your menus or are you looking to advance your knowledge further? Then get in touch with TBC Food Solutions. With our bespoke wild food cooking and foraging courses we look tailor our courses around your business. With a minimum group of 5 or maximum of 10 people we can maximise the learning potential and help you to introduce wild foods safely on to your menus. For enquires please email and we will endeavour to meet your requirements .

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