"Food is a fascination for me" 

"Food is a fascination for me" 

Former River Cottage Head Chef and food writer Tim Maddams hosts series of wild food events with WeFiFo

Chef, food writer and cookery teacher Tim Maddams is cooking a series of wild food events with supper club platform WeFiFo, at the company’s farm HQ in rural Sussex.

On Wednesday 5 April at 12.30pm, Tim will cook a Foraging Feast, full of the joys of Spring, using plenty of the new season's foraged ingredients. Places are £30 each and can be bought here. The event is child friendly and children go free.

~the menu~
Wild garlic focaccia, salted butter
Carrot croquette, flowers and wild herbs
Smoked trout, parsley soup, rape seed oil, yoghurt
Roast lamb, spring greens and roasting juices
Rhubarb, ice cream, crumble

On Wednesday 17 May at 7pm is Tim’s Where the Wild Things Were dinner. This seasonal game supper is a grown-up affair, with only 15 places, which are £60 each with paired wines and book signing. Tickets can be bought here.

Flat breads, rape seed oil, spices and herbs
Cured and roasted pigeon, marinated asparagus, wild mint
Rabbit, cooked under butter, gnocchi
Smoked roasted roe deer, cider braised neck, Cornish new spuds, wild sorrel
Rhubarb, gin jelly, geranium ice cream, oat crumble

Having spent much of his childhood on the family farm in Wiltshire, Tim gleaned a close understanding of farming and fostered a love of the Great British countryside, wild food and quality produce, which forms the ethos of his culinary philosophy today. Formerly Head Chef at the River Cottage Canteen, working with Hugh Fearnley-Whittingstall, Tim has also cooked in the professional kitchens of culinary luminaries including Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix. While in Devon, Tim regularly appeared alongside Hugh Fearnley-Whittingstall on both the River Cottage series on Channel 4 and the Fish Fight campaign.

“Food is a fascination for me. it’s not just about good cookery. Great produce is hard to find and my love of foraging, fishing and hunting has provided me with some interesting and unusual views on food. I feel strongly about the importance of knowing where your food comes from, and taking an active role in acquiring it – the ethics behind its production and knowing the sustainability of the ingredients. I believe we have a duty to understand these issues, as well as to try eat as seasonally as possible – it not only tastes better but helps support our local food producers…. and challenges us to be a bit more creative too” tim Maddams

For more information about Tim's wild food events and WeFifo please contact hannah@thediningroompr.co.uk or 07730 039361.