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2 years ago

Chef Neil Rankin, from Temper restaurants, introduced foraged ingredients to his menus

Arte Culinaria
Arte Culinaria
With so many exotic ingredients available off the shelf, it’s easy for a dish to lose its connection with the place the food was produced. However, seasonal wild ingredients foraged from the local area can elevate a menu, adding complementary, exciting and fresh flavours to the dishes, as well as displaying a sense of adventure. Chef Neil Rankin, owner and head chef of the Temper restaurants in London, has introduced
foraged ingredients to his menus, with tasty results.

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