Leon Lewis is an award-winning chef based at Brentwood, in Essex. Leon gave up his job as a Mathematics teacher to become a vegetarian caterer in 1980. Since then, he has catered for thousands of people each year, at buffets and festivals.
Leon’s food ethic is to use locally sourced, fresh vegetarian food and handpicked wild ingredients. For our conference dinner, Leon will serve a selection of homemade breads and dips, nettle balls, a pie, quiche and nutroast with St. George’s mushrooms. Salads will feature Egyptian marinated aubergines, tabbouli, wild rice and wild greens. To finish, we’ll have plum and wild apple crumble, poppyseed gateau and white chocolate cheesecake with a blueberry and creme de cassis topping.
We’ll post a full menu as soon as this is finalised, as the wild foods used will depend on weather conditions closer to the time. Leon will be on-hand on the evening to talk us through the beautiful wild ingredients he will incorporate into every dish.
[Slider photo from here]