©2019 by Alistair McVicar

Food Portfolio

Herbs are more than a garnish

 

Recipes

The recipes in the links below reflect my love of small seasonal plates and come from or are inspired by growing up on Jekka's Herb Farm as well as a number of fantastic chefs including Yotam Ottolenghi, Jamie Oliver,  Rick Stein, Delia Smith, Sabrina Ghayour, Nigel Slater and of course, my mum, Jekka McVicar.

 

To start or share

Small plates, canapes and starters both hot and cold

Soul food

Fresh salads from the garden, home made breads and comforting soups

The main event

Meat, fish and vegetarian main courses

Something sweet

Desserts, cakes, patisseries and all things sweet

Menus

I have developed a number of seasonal menus that reflect the type of food I enjoy to cook and link with my family's Herb Farm. There are also some menus for events on the farm such as for Master Classes and Open Days as well as the tasting menu set around the Herbetum. 

 

Please contact me, if you wish a menu developed for any occasion or wish to explore the culinary side of the farm.

 

tASTING mENU

A walk around the herbetum a collection of 400 culinary herbs

English native herbs

Wild foraging canape / salad

Lettuce and lovage soup

Filo pastry tart filled with mushrooms and yarrow

Fennel

Sea bass roasted with fennel and olives


Myrtle & Luma

Slow roasted vegetables with myrtle

 

Aliums

A salad of the many varieties of chives with quinoa

 

Salvias

Tortellini with ricotta and sage

Ellipse bed

Schezwan pepper encrusted slow roast pork with deluxe rosemary potatoes  


Mint

Digestive mint tea


Sweet Marjoram

Baked apples


Lavender

Lavender oat biscuits


Rosemary

Treacle tart infused with rosemary


Thyme

Rhubarb tarte tatin with thyme flowers

Finish

Bay ice cream with milk biscuit

Jekka's Herbetum Culinary Experience

The culinary experience is a tasting menu based around Jekka's Herbetum. Jekka's Herbetum displays the largest collection of culinary herbs in the UK, which Jekka has built up over the last three decades. It contains over 300 different culinary herbs, not only a wonderful resource for plant identification for gardeners and a gastronomic experience for chefs and cooks but it also forms the backbone of our new school at the farm.

 

The culinary experience involves both an informative guided walk combined with tasty delights. The tasting menu starts at the English native beds on the right of the glass house with appetisers of a variety of salads and soups, before walking through the myrtles and lumas beds, to the main course at the ellipse bed at the top end of the glasshouse, and finishing with desserts of lavenders, mints and thymes.

Wine pairing is available upon request.