Cooking with Foraged Food: How This Chef Finds All Her Ingredients In The Wild

[Music] just walking along and just seeing what there is and browsing the aisles that for me is my supermarket [Music] hi my name is pippa lavelle i'm the chef and owner of restaurant versa on the isle of man and i'm going to show you how i forage my ingredients for the restaurants [Music] i moved to the isle of man just a couple of years ago i actually came to open a different restaurant and just completely fell in love with the place and the foraging opportunities and just decided okay my plans for the future i'm just going to do them now it's the perfect opportunity and i did [Music] the isle of man is perfect for foragers it's literally a forager's heaven oh amazing so i found some ground elder so it's also called gout weed and this is like a really herbaceous kind of party flavor it's a nuisance for gardeners though it's like really invasive and intrusive the gardener's always trying to get rid of it and i'll use this in the restaurant in many ways it'll make a really nice oil for fish and i'm gonna dry a load of this out and then just use it for seasoning stuff as the tide goes out uh different seaweeds become available this is called gut weed it's really like slimy and it looks kind of unappealing and unappetizing but actually once this is washed a few times and then dehydrated it goes such a bright beautiful green it doesn't taste like seaweed it tastes like the sea [Music] i will never leave the isle of man it's a unesco biosphere everything just grows in abundance it's just so biodiverse it's just insane [Music] this is just like a sea of woods or the whole literally this whole forest floor is covered in in wood sorrel but this is just so sharp and it just patched such such a strong flavor just in such a small bite it's very very useful for the kitchen [Applause] so in regards to opening versa i just wanted to start something that was solely about the ingredients nature has to offer i'm not going to use ingredients from here there and everywhere if it's not available it's not available [Music] so this is some local kalig which is pollock in manx and to be honest there's not much cooking gone into it just because the fish is that fresh and that's what we do not much cooking just make art on the plate the weekly changing menu just goes hand in hand into creating an exciting thing for me and the staff which can then be passed on to customers to get them excited about the idea so just to round off the tasty menu this evening we've got some meadow sweet cookies and then we have some forage blackcurrants on top just with a little bit of local cream [Music] i think it's really important to show people what nature has to offer and what is about so that then they respect it and they want to look after it [Music] i'm a big fighter for making each day enjoyable and making our jobs enjoyable and actually enjoying being a chef again so i really really think that in the restaurant trade sustainability should should be at the heart of everything we do now because fundamentally the one thing to me that everybody has in common is that everybody has to eat and it's something we can all share

Channel: DW Food

Views: 24,664

Keywords: Foraging Food, Foragers, Sustainability, Sustainable Food, Isle of Man, Nature, Cooking, Sustainable Cooking, organic, food, sustainable, environment, foraging, sustainable living, zero waste, global issues, earth, sustainable development, forager, ecology, eco friendly, chef, DW Food, Deutsche Welle, DW, organic food, environmentally friendly, environmental, zero waste home, sustainable lifestyle, organic gardening, zero waste living

Id: ws2EBarMdkU

Length: 4min 15sec (255 seconds)

Published: Fri Sep 18 2020