Squeak piggy squeak

We have been having a really lovely time, enjoying the glorious sunshine and eating out rather a lot.
This sunny, yummy, spell started with a fantastic evening in Nailsworth, the first safari supper organised by Personal Best Studio in aid of Cotswold Care. The safari kicked off in Wild Garlic with some Wye valley asparagus wrapped in brioche served with hollandaise. We then walked to the Hobbs House Bistro for a lamb feast. The finale was at Mark @ Street for a delicious rhubarb crumble.
After this we spent an amazing few days in Cornwall eating some seriously good grub. A common theme I noted was for 'deconstructed' dishes, taking a classic dish, breaking down the elements and serving them differently. What stands out for me is that each deconstructed element has to be stronger in its deconstructed form, than it is in the traditional dish, otherwise what's the point?
Obviously everywhere we ate was doing seasonal, so lamb was hot on the menu and twice we had great fancy lamb dishes. One was cooked by Anthony at Hobbs, slow cooked lamb, confit of lamb breast in divine deep fried cubes and a lamb broth, all on the same board. In the Pony and Trap in Chew Magna there was lamb sweet breads and lambs liver all served with a spiced aubergine purée, delicious. All this eating out culminated with a fantastic night in the Goods Shed Stroud as part of SVA Site Festival where Tom and Henry celebrated the cow, with beef cooked three ways.
All this consumption has left us inspired and in need of some exercise. Where better to start than getting out in the fields and picking the first elderflowers.