We’re heading all over the south coast this summer to many festivals and foodie events, so be sure to stop by and try something delicious.
Mackerel with Sea Vegetables
Part of our business is about educating you on all the amazing ingredients we have on our doorstep. This dish was the end result of one of our foraging tours; gathering, learning and feasting on the collections of the day.
For more information on our availability for guided walks, send us an e-mail or leave a message in our inbox!
Keep an eye out for us!
This was taken at one of our favourite festivals of the summer, in beautiful Dorset. We’ve got more festivals and food shows coming up and look forward to meeting new faces and maybe even seeing a few from past events. We’re always up for a chat about what we’ve got cooking and what we’ve been foraging!
THIS IS US.
Right to left. Jonny, Josh and Amber.
Devilled Crab and Marmite Crumpets
Gorgeous homemade crumpets topped with warm Marmite butter, white and brown devilled crab, Cornish Gouda, hazelnut crumb, and Alexander’s flowers.
Deep Fried Plaice
Crispy fried Plaice goujons, served on a wild leaf salad, wild garlic pickled egg, and beautiful chunky tartare sauce. A super twist on a classic!
Chargrilled Mackerel Fillet
Super fresh fillet of Mackerel, chargrilled, sat a top locally sourced watercress and mixed wild leaf salad, served with some beautiful blood orange and pink grapefruit segments and salsa verde. Garnished with toasted sunflower seeds and yellow wood sorrel for an extra citrus kick!
Lemonade Tempura Sea Vegetables
Foraged sea kale, sea beet, samphire, and wild garlic battered in a light lemonade tempura, with warm Romesco sauce and laced with tangy rhubarb ribbons and gorse flowers. Light, tasty and vegetarian!
Curried Hake Naan
Brighton landed hake, marinated over-night in our own blend tandoori style spice mix and served in a warm homemade naan bread, smothered in a smoked garlic butter and garnished with cucumber yoghurt, wild leaves, deep fried crunchy chillies, and coriander.
Smoked Haddock Scotch Egg
Made using free range eggs from our friends at Nell Ball Farm, Plaistow.
A beautiful alternative to the everyday pork scotch egg.
Visit www.nellballfarm.com for further information on the welfare of the chickens that create all lucious eggs!
Keeping it Pink
Gorgeous local prawns, with a lemongrass vinaigrette and our homemade chilli beetroot pickled egg, topped with Alexanders’ flowers and served atop a foraged salad.
Curried Cod Naan
Handmade Naan, Tandoori marinated cod fillet, sea veg, deep fried chilli, and wild garlic flowers. This one is quickly becoming a favourite at events!
This bounty of goodness consists of sea aster; leaves and flowers, sea rosemary, samphire, purslane, sea arrow grass, mallow flowers and sea lavender.
All found in one stretch of coastline, it’s really is amazing what you can find when you know what to look for! If you’d like to learn more, we offer guided foraging walks throughout the year.
We only use the freshest and simply the best ingredients available to us, landed along the south coast this beauty was used in of our deviled crab mix, both white and brown meat and the shells are used to make our bisque to top our fluffy crumpets, pure indulgence and definitely a winner with our customers, come and give it a try and one of our future events.
Super Fresh, Super Sized Oyster
A brief overview of what we do and offer at MIR.
This is our little cheese monster, beautifully showing off the amazing produce available from Cournish Gouda Co. A lovely family run farm making hand-crafted artisan cheese.
Visit their website www.cornishgouda.co.uk for more info
Keep an eye out for us!
What a difference a wrap makes. Thanks to @vsigns for making it happen. Hopefully the next time you see this trailer the hatches will up and the queue will be 20 deep!!
Pineapple Chilli Ketchup
This was served with our lemonade tempura sea vegetables; we ran out on the first day. Enough said!
Wild sea kale shoots sprouting up at a beautiful local spot. Incredible flavour.
Alexander's. Our favourite wild plant. One of the first signs of green in spring - and flowering already. Alexander's was a widely cultivated herb in Roman times, but now can be seen dominating hedgerows and grassland near the sea. Alexander's make a beautiful addition to seafood - they're super fragrant, beautifully fresh in flavour and widely available from early spring until autumn.
Homemade with love
Super buttery crumpets tried and tested for this summer's festival season. Surprise toppings at each event.