Furna by Dave Mothersill

Hey everyone!

Here is my review in the moment of the fabulous Furna by Dave Mothersill. I did the vegetarian tasting menu which you can request in advance, and it was really an exciting and sensory menu, which catered for texture, all the different kinds of taste experiences and introduced new combinations I’d never had before.

The menu was super interesting and I loved the Gooseberry and Ewes Curd bite to start with. It brought out the flavour really well and the tartness and creaminess really complimented. They did a lot of fermentation throughout the menu from pickles to fermented butters, and the sourness balanced a lot of the other ingredients. The Baron Bigot which was like a really fab cheese on toast. The most interesting one for me was the Jersey Royal, because it was like a combination of a lot of complimentary flavours set out in a totally different experience. It had gorgeous roast like potatoes, with asparagus, on a layer of miso custard. It was just unique for me and I loved the combination.

The Sand Carrot was super interesting and the crepe was folded over a lemon tasting sauerkraut so it took you on an entire adventure through the taste experience. The crunch and umami from the roasted sorghum ontop, to the crunch of the rice crispy style coating on the carrot, which was spicy and savoury with the sauces, but sweet, it was like everything had a journey of taste. It was very unusual and I liked that each bite had all of these sensory experiences.

They desserts were really interesting and I loved the combination of cool mint, with chilli on top of the mango. It was a south american inspired treat, and that continued with the chocolate and lime pudding which was just delicious. A new favourite! Totally recommend this and had a lovely time with my mum, who had the meat versions of each menu and it differed as below.

This is not a vegan tasting menu and I am happy to try vegetarian options when I travel as I mention throughout JHournal. I cook vegan at home and prefer that, but I grew up and chose veganism from an environmental and allergy point of view which I’m happy with.