Gardeners’ Question time meets the Kitchen Cabinet at Saltwood on the Green
For gardeners whose lawns are plagued by an invasion of moss following a wet spring and a cool start to the summer, Kent chef Jeff Kipp at Saltwood on the Green in Kent has a novel solution.
Cook it.
Known for his use of wild and foraged ingredients, Jeff’s use of preparing locally landed white fish, such as turbot and sea bass, with moss, has been wowing dinners at his restaurant in Saltwood, near Hythe on the south Kent coast.
“Moss is ideal for holding the moisture and perfuming fish with a hint of nature,” said Kipp, adding, “As the fish is almost done and the moss, with a rosemary tinge, begins to dry out, the aromas definitely move from hay and pine towards the floral.”
Jeff gathers his moss from deep inside a local wood from beds of pine needles.
Although almost all mosses and lichens are edible, Saltwood on the Green doesn’t serve the moss to eat. It is used as a wrap in the cooking process. After washing, a layer of baking paper is placed between the deboned fish and the moss, which is then slow-baked in a low oven.
Mosses make up an important part of traditional arctic diets, where they are known for their bitter taste.
Apart from its culinary uses, moss is also known for its medicinal purposes, with antiseptic and analgesic properties. In the First World War, moss was used to dress wounds. It can absorb 20 times its own weight in liquid.
Moss is also ideal for barbecuing oily fishes, such as mackerel and sardines, which tend to flare and other wise char the skin and drying the flesh.
Moss should be washed before use and not used from lawns which have been treated with chemicals or where dogs exercise.
Saltwood on the Green has also announced details of its popular ‘last Wednesday’ gourmet events. On 28th July there will be an Exploring Kentish Pork & Cider night. The evening will feature a special 4-course ‘celebration of pork’ menu. Tickets cost £65 including service (£55 if booked in advance) with a £10 deposit is required.
