Part of what we do at The Natural Philosopher is take ingredients from the outside world — wild, unruly, untamed — and turn them into bastions of flavour. It's about transformation, not for the sake of novelty, but to reveal something unexpected
This shot captures us straining a syrup made from Sea Purslane — a coastal succulent that grows close to the tide, with a naturally salty, citrusy bite. It brings a vivid green hue and a bright mineral salinity that cuts through sweetness and elevates acidity. Keep an eye out for it on the next menu
