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@wobblychef

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Always wipe twice in case of skids
Cooking stuff @o.gocornwall

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Was gifted some black currant stem oil a coupla years back from friends in Copenhagen and it has been on my list of things to make with koji inputs/Maillard. Fingers crossed! #koji #blackcurrant #oil #bruh

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Incredible weekend away in the Scottish Highlands with the amazing @bello.scot , wild camping, wood fired food and most importantly mushrooms.
Thanks for the invite we very much hope to see you again soon.
What a fantastic group of chefs to be sat round a fire with

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Only half way through our trip with @bello.scot. What an experience. Thank you so much guys. The plaster on my head is from the plaster fungus covering up the cut on my bonce

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Had a couple extra ounces of Summer truffles that i tried something new with. Same same but different kind of thing. Sometimes when you jump into the unknown, you figure out how to do something 99% more efficiently. That rarely happens, but I am always thrilled when it does. #dryagedtruffle #koji #dry #aged

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Introducing a taste of summer with our two newest seasonal additions. ❤️

To begin: Oak-smoked Rod & Line Bass, served with hung yoghurt, hedgerow dressing and lacto-fermented radishes.

To follow: Potato Spätzle with smoked goat’s cheese, beetroot and fermented ramson.

Elevate your experience with a perfectly paired wine flight, curated by our in-house sommeliers.

Which dish are you choosing? Comment below.

#bedruthanhotel #eatdrinkcornwall #uksummer #cornwalleats #coastaldining

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Part 2... because there were simply too many delicious & exceptionally nutritious dishes made in the last few years to fit into one post.

There’s nothing more rewarding than seeing our fresh produce transformed into incredible plates by some seriously talented chefs. From arancini to Lions Mane steaks, to stews, tenders, fermented based dishes to simple panfried/grilled/bbq’d seasonal dishes. We love seeing what you create.

#LocalProduce #FarmToFork #CornwallFood #FreshMushrooms #SupportLocal

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Some of our produce used in delicious & super nutritious dishes over the years 🔥credits to the incredibly talented chefs that do amazing things with local produce x

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Have had a love/hate relationship with orange sauce my whole life. It’s either too sugary, too salty, or too acrid, the orange flavor never really shining through.

This evening, I combined orange zest honey tamari with an umami dense liquid used to longterm cure rampsons. It’s literally perfect. Just enough sweetness at the end, alpha and omega of orange flavor. Need to figure out how to ship some to my friends. :)

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Hummus + white miso = hummisozuke carrots

Prep for rad dinner with @buddhasgardenllc & @redflowerfungi April 11th & 12th @meachamurbanfarm

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One of my fave heavy flavor hitter ingredients is minced misozuke leek tops, is the first harvest of a small block of leeks I grew with koji inputs.

@eddie.esoteric this is one of the reasons why the saltsa hits so hard. Flavor stack on stack on stack on stack. :)

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Did some cool things with some cool people!

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Top dressed with full growth cycle nutrient density specific to ramps. Added some spent oyster and lionsmane mushroom cakes that i snagged from @mistymountainmush and worked in a kojified ramp powder comprised of fermented ramp seeds/bulbs/root hairs/stems/leaves/flowers/seeds in the green.

Used koji kin from @kojiya29th @kojiyasanzaemon for the whole project.

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