Wild Goose gourmets

03/04/2026

Fish on Good Friday — a couple of wildly inspiring dishes for your Easter table.

🐟 Wild Fish Parcels
White fish — cod, hake, po***ck — whatever’s fresh.
Layer with sea herbs or wild greens, olive oil, lemon, and a little sea salt.
Wrap and bake until just set — delicate, juicy, simple.

🦀 Crab, Wild Greens & Magnolia
A spring salad of bittercress, sorrel, cleavers tips, plantain, rocket, dandelion…

Finished with magnolia petals — soft, citrusy, slightly gingery — lifting the sweetness of the crab.

—

By the water: rock samphire, sea beet, salty fingers.
Inland: wild garlic, jack-by-the-hedge, nettles.

Wild salads are abundant right now — and magnolia is only here for a moment.

28/03/2026

🌿Time for a Spring tart 🤤 made with nettles and home made pastry

14/03/2026

Join us in Devon at a special place with a special teacher and join a lovely group of women for a nourishing weekend in Devon .yoga

05/02/2026

20/12/2025

A wonderful night The Goosebarn celebrating the return of the light (a little early) happy solstice all 💫

The menu was (apologies we didn’t get round to printing one this feast (🤪🎄)

🌶️ Roasted squash soup with smoked paprika and pumpkin seeds /bread
🥬Pan seared hispy cabbage with pepper dulse butter /olive oil
🌰Almond and tahini sauce, toasted hazelnuts & sea lettuce
🫜Roasted beets w/horseradish whipped feta
🧆Simmered lentils w/roasted garlic & sundried tomatoes
🌱Garden salad w/savoury granola topping 🐌

🩷 Cranberry tart w/brandy orange cream and sugared cranberry’s

Thanks to all that came and made it so special x

22/11/2025

A full on day of stirring, chopping, melting, and tasting…
Here’s the line-up for the weekend:

GF • Vegan:
🌰 Chocolate Orange Chestnut Slice
🍓 Raspberry Coconut Slice
🌱 Cranberry Seed Slice (with a chocolate top)
🎃 Pumpkin Date Chocolate Slice
🍫 Chocolate Hazelnut Chestnut Torte

And the indulgent classics:
🍺 Guinness Cake
🍫 Proper Chocolate Brownies

See you at the market tomorrow ✨

20/11/2025

Well i finally got around to making a website -It’s put together simply so everything has a home — food, barn, recipes, events, and a few digital things.
It’s only a beginning, but it’s something to grow from
wildgooseways.com

03/11/2025

🤣

02/11/2025

Autumn on a page… the house still smells of caramel and I have a little custard left for me!

Loved making those pumpkin mains for the feast at : slow-roasted squash filled with pearl barley & fennel adding a touch of Tim Burton flair sticking out the top! Apple tarte tatins brushed with vanilla brandy glaze and a vat of warm custard was the perfect pick me up after fabulous story. Thanks as always to Angelina for excellent team work

Simple autumn food — honest, comforting, and worth every dish washed after.

01/11/2025

The barn’s glowing for a night of food, story and candlelight.
Arrive from 7.00pm, feast begins around 7.30pm.

Please lift-share where possible — there’s parking on the drive and in the field.

Dress up if you fancy — a little sparkle never goes amiss. ✨

@

30/10/2025

🍂 Feast Night – This Saturday at The Goosebarn

Looking forward to welcoming Mossy Crow with her magical tales by firelight ✨
Three delicious vegetarian courses:
Warming soup to begin,
Pumpkins stuffed with pearl barley, fennel & cheese,
and a golden tarte tatin to finish.

Please message with any allergies or dietary needs.
Lift shares welcome – parking available on the drive and in the field.

Last few spots available book here https://pay.sumup.com/b2c/QSRXDMTF

https://maps.app.goo.gl/tvAkkPYw5d95EPr79?g_st=ic

27/10/2025

Deep in website mode today — tea, playlists, and far too many photos of food. Slowly shaping Wild Goose Gourmets into its online kitchen and collating recipes for book organisation.🥕🍽️💻