The Food Library

22/08/2026

Hire It...

It's Not Run of Your Mill.

Head To Our Bio For Contact Details.

17/08/2026

This is a menu called Maybe.
August 15 2026

Our expectations are becoming increasingly tested & questioned, and the adverb being employed as a title, for this menu is perfect.
Our menus are designed as, food for thought, they are narratives of our times, and relationships with, place, people & planet.

Each season is increasingly uncertain, affecting the food grown, the food on the table, the food eaten.

We find that everything is connected and interconnected, similar to the mycelium web.
The uncertainty, the infringement of a, 'maybe' existence, knaws at our unconscious.

The humming is increasing in the background and maybe these narratives can no longer be ignored, no longer acting as a mantra of chit & chat, but rather responded to, with you.

This menu employs the preserved, the fermented, the grown, the life of a summer, the echoes of spring, the considerations of a year ago, and longer, as we find the need to....preserve.

This menu is inspired by the land, the garden, the imagination, and a deep desire to liberate our relationship with food & drink, produced at a library of books dedicated to the future.

We Grow, We Cook, We Eat, We Drink.

Plate 1
Pea Mousse, in Pickled Magnolia Pettle Wrap, drizzled with garlic infused honey, sprinkled with Wild Carrot Seed, row of borage flowers, shredded endive.

Plate 2
Beetroot Suzma, Pickled Walnut Paste, with Pickled Redcurrant.

Plate 3
Carnivor
Venison Carpaccio drizzled with Walnut Oil, Pickled Garlic Flower Bud & Scattered with Fennel Pollen.

Vegetarian
Goats Cheese & Spinach Pithiver

Plate 4
Cucumber & Egyptian Mint Soup

Plate 5
Carnivore
Pigeon en vol au vont, Toasted Nettle Seed, Spinach Mousse, Cucumber, Courgette & in-house Ricotta Salad, Powder of Fermented Wild Garlic Leaf

Vegetarian
Pan Fried Aubergine / Tomato Sauce, with Spinach Mousse, Cucumber, Courgette & in-house Ricotta Salad, Pommes Parmentier.

Plate 6
Blackcurrant Sorbet, infused with Blackcurrant Whiskey
Blackcurrant Mousse

Dine in the Library 2027

15/08/2026

This is a menu called Maybe.
August 15 2026

Our expectations are becoming increasingly tested & questioned, and the adverb being employed as a title, for this menu is perfect.
Our menus are designed as, food for thought, they are narratives of our times, and relationships with, place, people & planet.

What are we thinking?

Maybe there will be potatoes, maybe tomatoes, some lettuce, the rocket has been decimated, the bees died.

As food producers we can no longer work with any certainty, and so you can no longer eat with the same habitual certainty we have been nurtured to expect.

Dining in the Library
2027 dates released in the very near future

09/08/2026

Great Week with
Gemma McGarry & The Voice Coach -
Vocal training extraordinaires
Hosted by The Food Library

Hire The Workshop
Get Fed & Watered.

Contact us through our bio...

03/08/2026

Been....

Off line
Off grid
Living in the wilds
Down tracks
Through trees
Lost paths
To lakes & woods
Dordogne, France.

Time out in silence
Living with
light & dark

Future plans

Brewing
Brewed.

05/04/2026

As humans leave the planet, they look back.

We can do better.

Part 2 on it's way.

24/03/2026

14/03/2026

Morning,
We have been nominated for Artisan Food & Drink Producer of the year
Via Muddy 👠

The idea, I think, is that people nominate us and then we get put forwards for another round.

Does it bring anything.
A certificate.
Profile raising.

Why are we heading into it?

Well, we think it raises the profile of the area we are in.
Who would line up a multi-award winning food company from Queens Park, an urban location of terraced housing.
A micro producing food company, that works with the raw ingredients of the area we live in.
We think it's worth it for that...
Celebrating our location.

So if you could help by nominating The Food Library, for Artisan Food & Drink Producer
Plus pass it onto your friends, networks and people who might jump into the deep bucket of online fun 😬

Big thanks in advance

Link in our bio...

https://muddystilettos.co.uk/awards/

05/03/2026

A beautiful, beautiful dish...

Mushroom, lentils, roasted beetroot, vegan mozzarella, cartouche.

The mushroom, a Portobello, is griddled and seasoned, hides beneath this Earthy Delight.

Packaged up and baked in the oven.

Delivered to the table as a gift to be unwrapped, served with wild rocket.