Wilderness 2017
Cooking for one of the most fun festivals out there was a dream come true.
We arrived on the Thursday, armed with copious mezcal and ready to take on the world. We had been plotting the menu for weeks and thanks to Toby and his brilliant crew from Sabel Foods (https://www.sabelfood.co.uk/), and Leo Cruz and Carlos Macias, two most excellent chefs and development chef from Wahaca, we arrived with a few of the many salsas we needed to make already prepped (a mole keeps famously for 365 days according to Enrique Olvera, and chilli oils are one of those store cupboard essentials I am never without).
We fed 400 people at lunch (and amazingly were given a standing ovation!) and another 400 people for dinner. By the time I got out of the kitchen I could barely talk! But it was amazing – I really miss the high octane adrenalin of a busy service and this certainly gave me that. We danced the night away, fuelled by barbacoa and the dreamy mezcal of Dangerous Don, who provided all the after dinner shots we could need.
Thank you Wilderness team for having me. It was wild.
MENU
Chicken liver mousse, pasilla de Oaxaca relish/Veggie tempura, serrano chilli, soy
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Crab tostada, lime allioli, salsa macha, watercress/Grilled corn, sesame salsa macha, sour cream
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Goats’ curd, tomatillo & serrano salsa, pickled raspberries, nasturtium, blue corn shards
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On the fire Mutton barbacoa, ancho relish, avo mojo/Summer beans, Aztec tomato sauce, almonds, queso fresco Roast potatoes, summer slaw, tortillas
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Raspberry & oloroso vinegar sorbet, mescal A truffle