Eating the Landscape was one of a series of creative writing workshops to explore Crow Park from multiple points of view. This collective menu was generated through a series of exercises that invited sensory imagination, describing the landscape as a feast.
Dishes invented by: Jessie Binns, Dave Cryer, Monique Gadella, Angi Holden, Carly Raines, Geeta Roonarine and Gillian Scholey.
A Crow Park Menu
Symbiotic starter: Delicate feathery lichens, bitter flavour.
Duck drawn pondweed with crumbled emerald fizzle rock.
Plate of pleasure: Tiny teaspoon of ever replenishing green mousse.
Lakeside Special: Tenderised slices of Lakeland Turf lightly seasoned with natural Herdwick flavourings and embedded with the roots of bye-gone tribes. Served with skimmed pebbles, worn smooth by rippled water, and roasted wishes tossed in dark-skied starlight. Accompanied by Derwentwater jus with optional blue-green algae (seasonal).
Charcoal grilled barytes stew with cumulous nimbus dumplings.
Black soil granita with pine scented clouds, served on underwater spinach leaves.
Whiff of goose (beverage).
Derwentwater Sweet Soup: Sweet sunny lemonade with crunchy sour leaves, salty water plants and spicy bark.
Danish pastry and spice route mud spirals.
Mother of all mountains: Crunchy, craggy, crispy chocolate cake.