Part of the job description working at The Natural Philosopher is to get to know the world around us so we can introduce our guests to unknown and unexpected flavours

With the next iteration of the menu, a day or 2 away, we'll be using lots of cool ingredients such as Sweet Cicely ( also known as Myrrh).

We've used the pickled seeds to create a cordial for one of our drinks, bringing notes of caraway and fennel to the drink