West Country cooking and produce will be on the menu at Roast from the 4th to the 17th of October.
With the help of Taste of the West and Food From Britain, head cook Lawrence Keogh is sourcing regional delicacies from cheese through to crabs and even goats. He will be visiting farmers and fishermen in Somerset and Devon on the 11th and 12th September.
Some of the producers whose ingredients will be used during the week long festival will also be given the opportunity to sell their wares in Borough Market that weekend.
Dishes that will appear on the menu include starters such as Onion and Somerset Cider Soup, Denhay Ham with Pickled Damson and House Smoked Cornish Pilchards. Main courses will feature Roast Cornish Black Pig with baked apples and sage, Venison Loin with Plymouth Gin Sauce and wild blueberries and Grilled Dartmouth Red Mullet with Gentleman’s Relish Butter.
Roast Founder Iqbal Wahhab said: “This is a great way for us to introduce more regionality to our menu. We’re getting educated about regional produce and that means in turn our diners are too. We are planning to focus on a different region every quarter. The collaboration between Roast, Taste of the West, Food from Britain and Borough Market has proved very successful and we are very excited about our first festival.”