20/09/2026
So a good pal of ours Damo is French but lived here for many years and now Britain is his home. He loves a ramble, food and foraging. Especially cep mushrooms.
Years gone by we’ve connected him with chefs who’ve bought his ‘contraband’ with utter joy. I said mate - what about sorting me a few shrooms?
He turned up yesterday and we had a few of these ‘toppest of tier’ mushrooms and we gave them to our chef with no direction aside deliciousness and said do what you want with them. Sheffield meets France via India. He prepped two dishes having never seen or heard of cep mushrooms before. A ‘starter’ stirfry style dish inspired by the flavours of his hometown Hyrdrabad, India and IndoChinese flavours (Chinese food in India is the most popular ‘foreign’ food). Then followed by a richly spiced cashew nut paste and cinnamon forward flavoured curry with buttered rolls we’ve got from the lunch menu figue_shf
Taking the romanticism of an impromptu lunch out of the equation with the highest quality foraged ingredients fused with spices and flavour that most probably have never been prepared/paired before - it was genuinely just bloody delicious. Washed down with the finest iced tap water as it was mid service and he was driving (though I suspect a chilled Chablis premier cru would work very well). This is why we do what we do. Delicious food 🍄 🇫🇷 🇬🇧 🇮🇳 🍄🟫
