Field to Fork: Stu Henshall

On Saturday night we invite a convocation of all plant-lovers to dine with Stu Henshall as he serves up TransPLANT: a plant-based menu of artisan vegan dishes. Begin the journey with Spiced Cauliflower bisque with roasted sunflower roasted sunflower crumble and garlic oil; and revel in the main dish of sumptuous wild mushroom –filled herb wheat fillet on a bed of courgetti with a silken cashew ‘cream’ sauce contrasting with the sharp tang of pickled root vegetables.

http://alwaysthesunfestival.co.uk/areas/outdoor-kitchen/field-to-fork/