SAMPHIRE FARM CATERING
chef-led classes; specializing in intertidal and coastal agrarian
private dining
corporate events / weddings
samphire, sea bean, or cnámhlus; whatever you call this succulent halophyte - she is truly a culinary delight. found in coastal salt marshes and flats, growing in verdant swaths across the foreshore, these dense green clusters are harvested and enjoyed as a crunchy, briny vegetable from late spring through mid-summer.
following two decades of cooking, butchering land and sea animals, leading kitchens in farm-to-table concepts, and tasting everything under the sun - a shift towards commercial aquaculture and curated private dining has centered the pleasures of feeding friends and community members once again
our intertidal zones are the breathing lungs and beating heart of what may save us from ourselves.
with a net positive impact, zero water or feed required, the beauty of the briny and brackish shore is not only lovely to behold, it is fantastically palatable. this method of sourcing our dinners is a more ethical system than nearly any other farming endeavor.
together we can plan for the future, and toast the moment we exist in
for as was said so famously in the moveable feast, “I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
