The Guest Chef Evenings are a new series at Three Pools, where we collaborate with chefs that share the same passion for food and sustainable eating as we do.
We will be showcasing a different guest chef or chefs every month for the winter season. The evenings aim to bring together like-minded, food conscious people to experience different cooking styles, cuisines and atmospheres as we move through winter.
Originally lined up for April was guest chef Jack Richardson. However Jack had taken on a new restaurant in Coleshill only one week before the evening which, unfortunately, meant he had too much on his plate (excuse the pun) and could not go ahead. This, however, was not going to stop the show - we took the opportunity to take our kitchen back with the aim of serving permaculture food straight from the farm.
As you guys will already know farming and food is the focus of Three Pools. This Three Pools Guest Chef Takeover was a great chance to showcase some of the produce from the farm. It also happened to be one of the best times of year for wild food and we wanted to highlight what is growing on and around the farm naturally.
The tables were decorated with entirely edible plants; Lady’s smock, wild garlic flowers, Jack-by-the-hedge and Rosemary. Offering any excited guests a cheeky nibble with their wild nettle bellini.