Rabbit to offer Foraged-Food-To-Go

By Nathan Lee, TLE Correspondent

This summer a Chelsea restaurant will bring a taste of the countryside to the city by offering foraged food to go.

Brothers Rich and Oliver Gladwin, behind the acclaimed wild food restaurants Rabbit on King’s Road and The Shed in Notting Hill, will take to the road to bring foraged food to the rest of the country.

‘Rabbit in The Shed’ will serve up a slice of Richard and Oliver’s rural lifestyle back in West Sussex, and will pop up at a range of festivals such as Wilderness, Latitude, Lovebox and Meatopia.

They will kick off their summer of cooking and foraging under the stars with a dedicated pop-up on 28th May in partnership with food writer and presenter William Sitwell in Northamptonshire.

A colourful hub of great cooking, rustic design and lots of festival fun, it will be a must for all stay-cationing foodies this year. Based on a ramshackle shed itself, it will offer a decking area made from recycled wood and metal, with quirky design features including antique oil drums for tables and scaffold board benches.

Rabbit in The Shed will use the same food ethos insisted upon by the Gladwins in their London restaurants of ‘What grows together, goes together’. The food will be sourced primarily from their own family far in Sussex, with other local suppliers and wild foraging.

In the field everything will be cooked from scratch and will include delicious wraps such as BBQ Sticky Sussex Beef, Pickled Cucumber and Lettuce and Nutbourne Feta, Broad Bean Hummus, Red Pepper and Mint and bowls of Sweet Cured Pork Belly with Celeriac, Baby Gem, Sultanas, Lovage, Sunflower Seeds and Honey Mustard and Chard Octopus with fennel, Preserved Lemon, Smoke Rape Seed, Rocket, Garlic and Chilli Dressing.

Diners can round off the perfect al fresco meal with puds such as Strawberries, Melted Chocolate, Honeycomb Sprinkles and Cream ad Cotswolds Limoncello Sorbet.

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