A Midsummer Night's Dream
For Summer Solstice on 21st June, I arranged an event during Bristol’s annual food festival. Bristol Food Connections features events put on by communities and restaurants, as well as food demos and talks from well-known chefs. The invitation to my event was for people to get off work early and welcome in the summer. I took A Midsummer Night’s Dream as a theme to style with, working with florist Jennifer Owen and prop hire company, Rustic Rentals.
We began at 3pm with James Wood, of Totally Wild UK, exploring Snuff Mills woodland for edible treasures, especially those that could be picked and taken back to be used in cocktails. While the group of 15 were away in the woods, we got busy prepping the space in the willow circle at Feed Bristol, an Avon Wildlife Trust site. At this time of year everything is green and in full bloom, so you quickly forget that the motorway and bus stops are mere metres away. I used wooden pallets on site for the tables and cushions and rugs for seating. Some of the guests brought extra blankets and cushions with them. The tables were filled with medicine bottle floral arrangements and golden ferns and ivy collected from the local woods.
Back at Feed Bristol, the sun still shining, and the fire being stoked, James took the group through making various cocktails, some sweet, others more herby. This raspberry shrub cocktail was one of the ones we made on the evening.
Raspberry Shrub + Prosecco Cocktail recipe by James Wood
In a tall champagne glass pour in:
25ml raspberry shrub, top up with prosecco and enjoy with a frozen raspberry.
To make the raspberry shrub, blend 100g raspberries and pass through a fine sieve. Add 50g white sugar and 50ml good quality apple cider vinegar and stir until the sugar has dissolved.