Part of the founding team of newly Michelin starred Behind and previously of The Ledbury, Sam Ashton-Booth will guide you through his recipe for wood pigeon with a black pudding crumb, lovage emulsion, chargrilled spring vegetables and truffle dressing on Friday 16th April at 6:30pm.
Register for free to watch Sam’s masterclass and learn some butchery basics, how to brine and cook game meat, and emulsion making. You can then put your new skills to use by subscribing to Wild Radish and getting Sam’s recipe delivered on Thursday 22nd April.
This is the last chance to join this series of cookalongs which has previously featured Anna Hansen, Philip Howard and Marianna Leivaditaki cooking some of our favourite dishes.
Every Wild Radish recipe is paired with a bottle of wine, picked by our expert Matthew Jukes for you to enjoy the full experience of a restaurant at home.
With Sam’s wood pigeon, he chooses 2016 Château des Gravières, Graves, Bordeaux, France, a formal red Bordeaux that he describes as “a calming character next to the dish’s depth of flavour and bravado”.
Sam has most recently been part of the founding team at the newly Michelin star awarded Behind restaurant in East London, bringing with him four years of experience in award-winning kitchens.
His interest in cooking began at young age when he would help his uncle with Sunday lunch and his grandma in her vegetable garden. He went on to become head chef at Tom Sellers’ Michelin-starred restaurant ‘Story’, then run pop-up Counter Culture in Clapham, before becoming sous chef at Brett Graham’s The Ledbury.
We’re for people who love cooking almost as much as eating.
Every fortnight we deliver boxes full of seasonal, unprepared ingredients for you to follow a recipe created by one of the UK’s best chefs and cook a meal for two, from scratch at home.
Please contact us for allergen information on the menu. Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.