The Wild Man of Orford Experience - with Chris "Chops" Taylor

A six hour culinary journey inspired by the mediaeval folk tale of The Wild Man of Orford, Chris ‘Chops’ Taylor leads this exploration of baking, fresh fish and the oral tradition. A retelling of the story will frame the day, beginning on the ancient bank where the River Alde and Ore converge, the spot where the Wild Man was first sighted.
The day looks to discover the relationship between loaves and fishes, the ancient grains that would have fed on the fertile floodplains around Orford, the salt from the sea, wild herbs and seafood that has remained unchanged since the time of the Wild Man.

Chris ‘Chops’ Taylor is a culinary tour de force, with decades of experience in television and a passion for the history of how we eat. Author of cookbooks such as ‘Fire Feasts’, ‘Fire Food’ and ‘Backyard Baking’ which he wrote with Pump Street’s own - David Wright. Chris specialises in fire cookery of all kinds, even founding a charcoal makers - Whittle and Flame. He is excited to discover new stories and ways people have harvested food from the land, this bespoke course with Pump Street Workshop is a mediaeval marriage to rival that of Henry II and Eleanor of Aquitaine.

Here’s a taste of what to expect from the day:
-Freshly baked pastries on arrival at the Workshop with coffee, tea or hot chocolate.
- Oyster shucking workshop, served with garam and pickled seaweed
- You will make foraged herb sourdough flatbreads
- Wild herb cured, cold smoked Trout. You will fillet the fish and cure to take home, smoked Trout will be demonstrated and we will sample some served on the flatbreads  with wild horseradish, trout eggs and watercress.
- Learn how to make Herring ceviche
- Make Seeded Rye and Blackshore Stout sourdough - served with more oysters
- Lunch will be whole flat fish, roasted on seaweed with fennel, samphire, and celery salad with sprouted ancient grains. Then a Pump Street Chocolate inspired pudding. Served with wine, beer, kombucha or cider.

You will take home:
- Freshly baked rye bread
- Flatbread sourdough dough to cook at home
- Curing trout in your own blend of foraged herbs


The day begins at 9am and will finish at approximately 3pm. 


Photo Credit: David Loftus