Food & Wine

Botanical beauties: Behind the scenes of TUD’s most unusual degree

Aoife Carrigy meets the graduates of a unique degree course in botanical cuisine to find out how their studies have impacted their relationship with food and produce

Stephen Dawson’s smoked walnut madeleine with plum chutney. Picture: Ruth Calder-Potts

It’s not every day that your seven-course, open-air, forest-inspired lunch finishes under the canopy of a mature redwood tree with a mindfulness session, a cup of coconut and cacao husk tea, and a slab of Nibbed bean-to-bar chocolate, artfully tempered and jewelled with dehydrated raspberries and roses and grapes, candied beetroot stalks, mushroom-roasted hazelnuts and preserved lemon salt.

Or, for that matter, that it starts with a salad to beat all salads, in which even ...