Indigo at One Aldwych launches an all-new Foraged Tasting Menu
Covent Garden’s signature restaurant, Indigo at One Aldwych, is introducing an all-new Foraged Tasting Menu. Created by Executive Chef Dominic Teague, winner of a recent ‘Hotel Chef of the Year’ Catey Award, in partnership with acclaimed forager Yun Hider. This will be the second menu concept in the new seasonal tasting series, offering skilfully executed dishes, all beautifully presented and abundant with the best of British produce, paired with intriguing foraged elements.
The six-course menu has been designed to showcase nature at its best, with foraged elements collected by Dominic and Yun in Yun’s favoured foraging patches of Pembrokeshire and North Devon. Chosen for their fresh taste during the winter months, ingredients will include woodland sorrel, meadowsweet, rock samphire, wild garlic and sea purslane.
Dominic’s childhood was spent outdoors and resulted in a deep respect for nature and the seasons. In his time as a chef, he has found a kindred spirit in forager Yun Hider, who has worked with the some of the UK’s top chefs and is passionate about wild plants and learning their culinary and medicinal qualities. Hider is a strong believer in making the most of nature. He collects his produce year round along the hedgerows, estuaries and coasts of Pembrokeshire and North Devon and has been supplying the freshest, tastiest produce to Dominic’s kitchen for over fifteen years, a partnership that will form the basis for this dinner.
This February, Dominic and Yun will work together to source the best seasonal wild bounty growing in these areas, whilst also preserving and pickling other ingredients for later in the year. Dominic keeps a larder stocked full with bottles and jars to bring fresh flavours in the colder months. For example, the delicate rosehip syrup paired with the crème brûlée on this menu is made from berries harvested by Yun last summer and steeped throughout the Autumn and Winter.
Yun Hider says, ‘It’s a privilege to work with Dominic and the team again. They have such an outstanding passion for their food and it’s wonderful to see all of the foraged ingredients coming together to create this delicious tasting menu.’
From Wednesday 22nd February, diners can enjoy delicious dishes including: a variety of canapés to start followed by Roast Orkney scallop, woodland sorrel, and lobster bisque; Beer battered filet of Cornish brill with baked spring potato, sweet pickled rock samphire and meadowsweet vinegar; Cannon of Rhug Estate lamb, wild garlic shoots, heritage carrots and crispy sea purslane. This is topped off with one of Teague’s signature brûlée desserts, vanilla with poached Yorkshire rhubarb in rosehip syrup and blood orange sorbet, plus a selection of tea, coffee and petits fours.
Paired with Dominic’s menu is a selection of hand-picked English wines showcasing the quality of produce and exciting talent emerging across the country. From the Whitehall Vineyard in Wiltshire to the Bolney Estate and Henners Vineyard in Sussex, Dominic’s home county, these wines have been chosen to perfectly complement each dish.
This new Foraged Tasting Menu, and indeed every dish served at Indigo, is dairy and gluten free; a true testament to Dominic and his team’s skill and talent. A celebration of spring produce will follow in May, with details to be shared in due course.
Overlooking One Aldwych’s vibrant Lobby Bar, Indigo is a calm and elegant spot for breakfast, lunch and dinner or indeed all three. Part of the fabric of Covent Garden, the restaurant is informal, not stuffy, with a consistent focus on fabulous food and enjoyment.
The six-course Foraged Tasting Menu starts from £95 per person and will be available until 20th May 2023.
