Fhior introduces the Native Series with UK top chefs
Fhior offers an innovative dining experience that celebrates the natural larder of Scotland in a collaborative chef series this autumn.
Article Source: Fhior
Last Updated: 12 August 2024 16:49
Chef patron Scott Smith’s introduction of ‘The Native Series’ invites top chefs from around the country who celebrate their own natural larder to join him in a collaborative chef series this autumn.
From coast to field and sea to land, customers can expect six stunning courses cooked and delivered by chefs from all four corners of the UK over four dinner dates.
Wednesday 25th September – N. Ireland
Stevie McCarry, Lir, Coleraine Marina
Voted the ‘Best New Restaurant’ at the Conde Nast Traveller Restaurant Awards 2024, chef patron Stevie McCarry together with his wife Rebekah opened Lir to offer sustainably sourced wild Irish seafood after noticing a void between the public and a local fishing community. The menu is dictated by the catch brought in from local boats, growers and foraged ingredients then prepped through a variety of processes such as whole fish butchery, fermenting, smoking, and curing all in line with the nose to tail, zero waste ethos.
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Sunday 29th September - Wales
Hywel Griffith, Michelin-starred Beach House, Oxwich
Hywel has a healthy obsession with a wide variety of local produce available to him at Beach House, he uses the very best ingredients that are reared, caught, picked, and grown just a few short miles from the restaurant.
A proud Welshman, expect to see a wealth of native dishes and ingredients on this menu cooked with Hywel’s unique flair including Laver Bread, Gower Salt March Lamb, and Bara Brith.
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Monday 7th October – Scottish Highlands
Calum Montgomery, Four AA Rosette-awarded Edinbane Lodge, Isle of Skye
Calum’s deep respect for ingredients together with an appreciation for culinary traditions and heritage is what makes Edinbane Lodge’s menu a true taste of Skye. Calum experiments with the Isle’s natural larder and sourcing from a community of friends and family who share the same values that make the most of the island’s crofts, seas, and artisan production.
It wouldn’t be a Highlands menu without whisky and Torabhaig together with Burnt Heather from the ‘Falasgair’, an annual Skye tradition, goes perfectly. Plus, Loch Greshornish Scallops with Smoked Dulse and Kelp Butter Sauce is Skye personified.
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Wednesday 23rd October - England
Paul Leonard, Michelin-starred The Forest Side, Ambleside, Lake District
Paul’s love of the countryside and the stunning ingredients that Cumbria is blessed with is what makes his menus a true reflection of its surroundings. From field to hedgerow, fell top, seashore and even the forest floor, Paul’s inspiration comes from the natural larder and an innate love for truly unique flavours.
With beautifully Forest Side grown ingredients including squash, salsify and garden leaves, a menu hailing from the heart of the Lake District wouldn’t be complete without stunning Cartmel Valley Deer.
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Further information on individual menus can be found on the Fhior website. The six-course menu will include additional snacks, bites and petit fours and are priced at £110pp, an additional wine pairing is available upon request and other drinks can be purchased on the evening.
Please note that due to the nature of the events, dietary requirements or allergies cannot be catered for on this occasion. There is limited availability for each event, which begins at 7.00pm, bookings can be made on the Fhior website.
Fhior, 36 Broughton Street, Edinburgh EH1 3SB
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