Decomposing food

When we ate at the Blind Swine in York they served us loomwood duck breast with potatoes cooked in decaying plant matter. It was delicious, but I hadn’t realised that this decaying decomposing food was becoming a trend. Disco Bistro in London is supposedly fermenting lancashire peas to make a marinade and Attica is busy rotting corn kernals to serve with crayfish. Till now I had kept my fermenting for alcohol but maybe i will try some experimenting at home.

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