- menu May 10th and 11th:
- Daisy Soup
- Duck & Shitake Pho
- Gratin of Laverbread & Oysters
- Nettle, Ground Elder & Goosegrass Burger with Wild Garlic Hummus
- Served with Dandelion & Potato Salad with Toasted Pumpkin Seed Oil and Hawthorn Salad with Soy Honey Dressing
- Gorse Flower Charlotte
I have got a favourite stroll through some fields just outside Caernarfon and then back along the Menai Straits. Recently, in the middle of a field full of dandelions & daisies, the thought ‘Isn’t spring one big egg’ came to my mind. Everywhere nature was showing yellows and whites. Being in Wales, all the daffodils for instance. And the sloe bushes in the hedgerow in their white blossom haze.
Finally after a long cold & dry period, trees are showing their fresh, limegreen coloured new leaves. It makes me want to eat them. And fortunately, you can. A wild food menu for Oren is on the cards for this week.
May is the month of expectation. Not a vibrant and overexcited one, but more a serene looking forward, reflected in those yellows and whites nature is showing, and the gentle blues and pinks (forget-me-nots, bluebells). Yesterday I saw my first cabbage white butterfly of the year frolicking through the sky. That movement captured my mood exactly.
Summer, the season of freedom, is around the corner. I will be able to walk barefoot soon, or in sandals, instead of having them tied into shoes. And there is a new dawn for Oren, after moving it from the Hole in the Wall Street to the cozy environment of my kitchen at Abel’s House. Personally I feel relieved, having no longer the restraints of a separate restaurant premises. And I am grateful the growing stream of returning customers feel as much as home at Abel’s as I do.