Joe Fox Collaboration
Joe Fox has garnered brilliant experience as a chef having worked in some great kitchens in London and the South West. He's now turned his skills to horticulture and is responsible for everything that we grow, underlining the strong link between the gardens and our kitchen.
This is such a versatile ferment. It's great with smoked fish, a cheese plate with crusty bread or a mixed ploughman’s picnic basket, amongst many other things. It can also be used as an ingredient in other recipes. As an example, you could finely slice and add to a salsa verde instead of capers or any vinaigrette. The fermentation has gently softened the onions giving them a nice creamy/succulent quality. The garlic brings salty savoury notes and the whey gives it a bright and zesty acidity. Because of the simple nature of this ferment (no spices), it’s ideal as a fridge staple, ready for use with a wide range of ingredients.
We are pleased to source our whey from the brilliant (and local) cheesemaker www.whitelake.co.uk
Ingredients:
Onions (62%), Wild Garlic (3%) (when the wild garlic is unavailable we use garlic chives and sometimes Silver Lace garlic heads), Whey (Milk), Salt. Allergens In Bold.