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Commissioned by Creative Folkestone for their 2018 relaunch

A meal to tell the story of a town through its people and places

MENU:

The Folkestone Downs:
Wild Garlic tartlets with Winterbourne cheese
Reindeer Moss fried in butter with powdered cep

The Allotments:
Radishes growing in miso ‘soil’

The Stade:
Bob’s Cockles and Whelks with chilli vinegar
Crab sandwiches with garlic mustard soda bread

Sunny Sands:
Edible rock pools: Olive oil ‘sand’, crab jelly, smoked oyster meringues, pickled samphire

Folkestone past:
Folkestone Pudding Pie (Mrs Beeton’s recipe)