Rabbit celebrates Peas & Love for Chelsea flower show.
Celebrated British restaurant, Rabbit on the Kings Road will be partnering with the world’s finest distilled non-alcoholic spirit, Seedlip to launch their Peas & Love tasting menu and cocktail pairing, in celebration of the world famous Chelsea Flower Show.
Inspired by the Seedlip Garden at Chelsea Flower Show, which will be entirely dedicated to the pea, Rabbit founders, The Gladwin Brothers, who are often described as three peas in a pod, will transform the restaurant for Chelsea Flower Show with a British pea inspired display made up of an abundance of flowers and foliage in homage to the British countryside and the humble pea.
The floral menu will celebrate local and wild food with peas featuring in every dish. Guests are invited to begin the meal with Rabbit’s Edible Pea Garden; a dish consisting of a terracotta pot filled with a sprouting pea plant, enabling guests to secateur off as many or few peas as they wish to add to their meal. Highlights on the menu include Seedlip Spiced Slip Sole served with Burnt Butter, Tarragon Cockles, Lemon Verbena and Horseradish Foam; a Pea and Goat’s Cheese Ravioli complete with Pea Consommé, Hibiscus Oil and Purple Potato Dust Gnocchi and Pork Tenderloin accompanied by Elderflower Gel, Pea Shoots and Egg Yolk Bon Bons. The Peas & Love journey does not end at the savoury dishes as guests will finish with a Seedlip Chocolate Mousse with Sherbet and Sweet and Sour Candied Peas.
Each dish has been perfectly paired with a botanical inspired cocktail menu featuring Mint-to-be; a light a refreshing aperitif made with Seedlip Garden 108, Verjus, Mint Tea and Pea Cordial garnished with pea shoots; Bee Hive using Seedlip Garden 108, Verjus, British Honey Syrup, Elderflower Tonic and Tonka Bean and Through the Meadow, a sour and refreshing palate cleanser with Seedlip Garden 108, Lemon, Egg White and Mint and Tarragon Syrup .
The three brothers, Richard, Oliver and Gregory Gladwin bring wild British ingredients from the countryside to the plates of London diners. Richard, who before opening The Shed, Rabbit and Nutbourne spent a decade working in top New York and London restaurants. Farmer Gregory supplies the restaurant with reared livestock from the family farm in Nutbourne, as well as sourcing seasonal produce from local suppliers, while Talented Head Chef Oliver Gladwin is passionate about foraging everything from wild garlic to mustard flowers, creating a daily changing menu of small British plates.
