Foragers of Pemberton

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Parking at Foragers , beneath the glow of restored lamps from the local bowling green, we immediately had a sense of the warm, contemporary style of the establishment. We then wandered through a gorgeous pallet garden full of herbs and fruit trees to reach the restaurant.

Chef and author Sophie Zalokar, along with her husband and skilled craftsman Chris, have used their talents to create this fresh, welcoming business in the Southern Forests Region of Pemberton. Launched in 2011, Foragers offers a truly local experience to its guests, whether staying at the self-catering accommodation on-site or attending a dinner or workshop.

The focus of Foragers is on local, sustainable and seasonal – whether it's for the food, the accommodation or the selection of animals and plants on the site. The venue brings these elements together through its holistic approach to its environment.

On this occasion we made our way to dinner in the Field Kitchen where amazing smells waft freely from the open pass. We joined around 50 diners sharing 4 long tables where any awkwardness quickly evaporated as we relaxed and enjoyed the evening. Drinks were BYO.

Sophie, who apprenticed under renowned chef Maggie Beer, prepares a fixed price, set seasonal menu each week. She carefully plates up the meals herself with support from Chris and a small team of staff. The intimate nature of the kitchen workings is a delight to watch and time between courses goes quickly.

First up we enjoyed Green Valley Lamb Rillette, Cornichon and Spelt Walnut Toast. The meat melted in the mouth and was set off beautifully with the flavour of the cornichon and crunchy toast.

Next a Toasted Buckwheat, Mushroom and Watercress Soup delivered a tasty and nourishing hit. The buckwheat gave the dish texture and extra heartiness.

Main course was plated up while guests enjoyed Foragers own Rye Sourdough bread with salted butter. The Juniper-poached chicken with Ricotta, Pickled Walnut and Crispy Speck, was then served with a salad of Savoy Cabbage, Radiccio, Golden Delicious Apple and Hazelnut Salad with Mustard Vinaigrette.

The chicken had been brined for two days and was incredibly moist and tender. The contrast of the salty speck, zingy walnuts and the fresh salad with its crunchy hazelnuts made this course my favourite.

Finally, we were served tender and sweet poached Comice pears with drunken prunes and a Polenta and Elderflower Cake.

Sophie has an incredible skill in bringing the natural, simple flavours out of fresh and seasonal foods. Nothing was overdone and complicated, although I am sure a lot of work was involved, the final product was honest and delicious.

To find out more about the region and its produce I also recommend a look at Sophie's stunning cookbook, Food of the Southern Forests , which I have reviewed previously here .

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