Two chefs out of one of London's pioneering plant-based restaurants, Rishim Sachdeva's Tendril in Mayfair, bring to you 'Fungi'. Chef George Nolan and Chef Calum Jackson want to celebrate 'leaf to stem' cooking and in particular the variety of mushrooms we have available in the UK.
Showcasing what can be done to vegetables to create big bold flavours, drawing on influences from cuisines all over the world. Zero waste is always at the centre of their dishes.
Porcini mushroom paté
Nduja croqueta, wild garlic
King oyster mushroom mariniére, samphire, sourdough crostini, wakame, mushroom crisp
Koji carrot, pistachio dukkah, lentils, tahini labneh, carrot sumac ketchup