For London Cocktail Week from 4-13 October, The Botanist Gin and Hunter Gather Cook are joining up to do something spectacular.
Top chef and director of Hunter Gather Cook, Nick Weston will create an innovative five-course menu served at Carousel from 1-5 October.
Perfect for lovers of: gin and food – in that order – the series of what they’re calling ‘wild dinners’ is put on by the gin masters at Botanist – turning out five-courses of culinary marvels, using seasonal UK produce created by Nick Weston of Hunter Gather Cook, along with perfectly paired foraged The Botanist cocktails crafted by Abigail Clephane, The Botanist Gin’s UK brand ambassador.
For the menu and what’s on, think along the lines of gamy Douglas fir cold smoked fallow deer, grilled wood pigeon breast, and blowtorched pheasant, and perfectly paired cocktails including the long and fizzy Fig Leaf, a peachy and tannic Nettle Gimlet and an earthy Truffle Martini.
Head along from 1-5 October from 7pm when the bar opens for a feed at 7.45pm. See more here.
Here’s the full menu:
The Wild Dinner menu
Welcome drink – The Botanist G&T with foraged garnish
Douglas fir cold smoked Fallow deer with smoke roasted beetroot & Wild horseradish puree, brick pastry.
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Fig Leaf | Long & Fizzy | Fig leaf cordial, The Botanist, soda
*
Grilled wood pigeon breast, Humita, Hedgehog Mushrooms, Sorrel dressing.
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Truffle Martini| Clean & Earthy | The Botanist, truffle-infused Martini
*
Partridge Bird Lollies, coal roasted red pepper relish, Celeriac remoulade.
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Red Wine
*
Blowtorched pheasant with Iberico Pork fat & Thyme, Bruichladdich bacon jam, Ground ivy Rosti, Buttermilk sauce.
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Sorrel & Damson | Fresh & Fruity | The Botanist, sorrel juice, damson syrup, over ice
*
Fallow deer Tournedos, Creamed sea beet, Chanterelles, brown butter jus and Sussex Truffles.
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Bullshot
Slow Cooked Venison Stock, spiked with The Botanist Gin and spices
*
Damson Ice Cream
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Nettle Gimlet| Peachy & Tannic | The Botanist, nettle cordial