"Few restaurants are shy about proclaiming their local, ethically-sourced provenance message. But when you discover the owner John Rensten spends his weekends picking mushrooms in the New Forest, you wonder whether there might be something special on offer. Craig Butcher reviews John's restaurant, The Compass, to learn just how easy it is lay your hands on nature’s own larder."
Click here to read the full article on foraging and read the restaurant review of The Compass in Angel, North London. All available online at the delicious magazine website.
Monday 19 October 2009
Foraging for Supplies -- delicious. magazine
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