New Zealand winery Cloudy Bay has announced its pop-up ‘shack’ will return to London’s Parson’s Green later this month serving Cloudy Bay wines matched with dishes by Skye Gyngell, head chef at Petersham Nurseries.
The shack will open on the 30 and 31 July with the aim of promoting the tradition of foraging for local ingredients. Visitors can try one of five tasting dishes paired with a glass of wine for £8.50 and will have the chance to try foraging in a specially designed herb garden inspired by Petersham Nurseries.
Gyngell’s menu includes sea trout with creme fraiche and bruschetta paired with Cloudy Bay Te Koko and slow cooked veal with black olives and preserved lemons paired with Cloudy Bay Pinot Noir.
Commenting on the project, Gyngell said, “Creating dishes to compliment new world wines is both a challenge and an exciting opportunity for me.” She will also offer the Cloudy Bay pairings at Petersham Nurseries restaurant during August.