Over at Somerset House, there's a lovely mashup of art and food going on this spring. Tying in with the new exhibition, Mushrooms: The Art, Design and Future of Fungi, chef Bryn Williams has come up with a series of dishes celebrating mushrooms.
Even cleverer, some of the mushrooms being used have been grown on-site. There's currently an educational food growing programme going on, using parts of Somerset House to grow produce. So down in the historic building's coal holes, they've created 'fungi chambers' where they're growing mushrooms using waste coffee grounds.
The three-course menu dishes are:
- Oyster mushrooms on sourdough toast topped with a Clarence Court poached egg
- Mushroom risotto with shavings of aged parmesan
- Pineapple carpaccio served with black truffle and lemon thyme
More about Bryn Williams at Somerset House
Where is it? Strand, London WC2R 1LA
When? The dishes are being served 1 February - 26 April 2020
Find out more: Visit their website or follow them on Twitter @bwsomersethouse
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