This dish is specifically a homage to Ben Shewry's father, who worked the land for many years. It is a dish designed to look like a pile of red soil and marries texture, earthiness, sour and sweet. The name terroir, is borrowed from the French wine-making term, which translates as ‘expression of the earth. In effect, this dish is Ben’s ‘expression of the earth’; an expression of raw ingredients and respect for the land and its produce.

Ingredients

• Beetroot and almond cake
• Fresh As Raspberry Whole
• Spices
• Brewers malt
• Golden Kiwi fruit
• Avocado and vanilla jelly
• Sorrel ice
• Sour clover leaves
• Organic yoghurt sorbet

Preparation and Sourcing:

Cake made with beetroot and almond is grated and added to crumbled Fresh As Raspberry Whole.

Throughout the mix are various spices (including pepper and four-spice) and brewers malt.

A raw dice of golden kiwi fruit sits on the bottom of the plate with an avocado and vanilla jelly that is set with agar-agar, rather than gelatine.

A green sorrel ice sits on top, along with some locally foraged sorrel leaves. Underneath is an organic yoghurt sorbet.