For restaurants like this one, which specialise in creating seasonal, vegetable- led menus based on produce from their own gardens, frosty February – when availability is limited – is the time to get creative with ferments. The Ethicurean does not disappoint, pairing its homegrown produce and sustainable meat, poultry and seafood with pickles and ferments – think chicken croquettes with fermented garlic mayo and fennel salad. Don’t pass up on a side order of the zero-waste kimchi and pickled roots, or the jerusalem artichoke with miso ice cream for dessert.

Words by Maud Rowell.

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