MARCH 2022

Sam Ashton Booth has created Wood pigeon with black pudding crumb, apple oil, lovage emulsion with chargrilled spring vegetable with a truffle dressing.

Wine

Matthew Jukes, our wine pairing expert has paired this dish with a 2016 Château des Gravières, Graves, Bordeaux, France.

Wild Radish · Wood pigeon with black pudding by Sam Ashton-Booth
COMPLETE YOUR EXPERIENCE

Our new series of playlists are designed to accompany you during cooking, all the way through to eating your Wild Radish meal. 

Compiling the playlists is Matt Farthing, a multi-disciplinary instrumentalist, composer and sound designer who has had his music played on radio stations as far ranging as Classic FM, BBC Radio 1, BBC Radio 3 and BBC 1 Xtra. 

His first playlist is a modern selection of jazz-infused tracks by young and disruptive talent from both sides of the Atlantic. Listen here, and find out more in the playlist description.

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