Wilderness feast menus revealed!

This year, Wilderness festival is turning out to be a true gastronome’s delight.  

Sam and Sam Clark, and the Moro team, will bring their taste of the exotic to Wilderness, serving delicious Moorish-inspired feasts in their stunning Souk dining tent each day of the festival.  A separate menu including breakfast, a selection of tapas and mezze and all day mains will also be available all weekend, complete with atmospheric tunes to complete the dining experience.

Morito, Sam and Sam’s “simultaneously supercool and modest” tapas and mezze bar, will also be at Wilderness with a pop-up bar, next to the Moro Souk Tent.  Morito will kick off the festival with an exquisite six-course sherry-paired feast on Thursday 7 August.

As though all that wasn’t enough, 2014 will see the exciting launch of the Wilderness Cookery School, boasting a truly astonishing array of foodie talent.  Samantha will be holding a Masterclass with dishes from Morito’s new book.

After this weekend, festival food will never seem the same again…

 

Moro Feast

Moro feast menu

Lunch and dinner on Friday, Saturday and Sunday

Complimentary glass of Tio Pepe fino sherry

Spanish charcuteria and cheese plate with home made pickles, olives, crudités and picos

*****
Chilled cucumber and yoghurt soup with toasted cumin, currants and walnuts

Fried red horn peppers with preserved lemon, crispy capers and coriander

*****
Charcoal grilled butterflied leg of lamb
with
Braised courgettes with Marcona almonds, cherry tomatoes, cinnamon and coriander
and
Summer vegetable salad with anise rusks and labneh
*****
Crispy filo pastry with yoghurt cream, lemon curd, orange blossom water and pistachios

£45/head

BOOK NOW

Morito feast

Morito sherry feast menu

Thursday 7th August only

El Rocio Manzanilla
Marinated olives and smoked almonds
Tomato, avocado and anchovy montadito
Cuttlefish with potatoes, thyme and paprika
Warm escarole and pinto bean salad with mojama
*****
Tio Pepe fino
Tuna confit in olive oil with sweet onions
*****
Viña AB Amontillado
Seared oyster mushrooms with Iberico panceta and almonds
*****
Leonor Palo Cortado
Charcoal grilled horn peppers with pork chicharrones
*****
Solera 1847, Oloroso Dulce
Two Spanish Blue cheeses
*****
Nectar, Pedro Ximenez
Malaga raisin ice cream

£50/head

BOOK NOW

Takeaway

Moro day menu

Breakfast (8am-midday)

Huevos rotos (with or without chorizo) £6.50
Homemade granola with yoghurt, orange blossom, local berries and pistachios £5.50
Classic bonito, egg and potato salad with alioli £6

To drink
Ozone coffee, fresh mint tea, fresh apple juice

Tapas and mains (all day)
Smoked almonds, olives and pickles £4
Charcoal grilled chicken with chips and salsa roja £7.50
Spanish cocido with smoked panceta, chorizo, morcilla and chickpeas £7
Spiced lamb with chopped salad, humous, chilli butter and flatbread £7.50
Charcoal grilled lamb chops with toasted cumin, paprika and lemon £8
Vegetarian mezze £8

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Morito Cookbook

Morito

Morito, little sister of Moro, has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years.

Described by Times critic Giles Coren as “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country”, Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues.

Now, with the publication of its first cookbook, Morito, the tapas bar’s small plates can be cooked and eaten at home.

Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say ‘hits you like a wall of joy’.

There are over 150 simple and seasonal recipes arranged in 10 chapters to choose from, for example:

  • Bread: flatbread; Morito rolls; chorizo and fennel seed
  • Para Picar (to pick): dukkah (spiced nuts); crispy capers
  • Pinchos: the punchy Gilda – a cocktail stick of a green olive, anchovy and guindilla chilli
  • Montaditos: toasts of crab, oloroso sherry & chilli; pork fillet, jamon and roast pepper
  • Eggs and dairy: huevos rotos – broken eggs with chorizo and potatoes; grilled tetilla cheese, fig and walnut jam
  • Vegetables: beetroot borani with feta and dill; fried chickpeas with chopped salad, rhubarb and tarragon salad; grilled courgette salad with sumac, mint and pine nuts
  • Fish: sea bass ceviche with Seville orange; red prawns with avocado mojo, black rice with cuttlefish and preserved lemon; octopus with tomatoes and arak
  • Meat: chiccharones – pork belly with cumin and lemon; smoked aubergine with spiced lamb and chilli butter
  • Puddings: crèma catalana; walnut baklava
  • Cocktails: rebujito – fino, lemonade and mint; espresso martini
In the words of Sam and Sam, the aim of the Morito cookbook is to inspire you to “cook and eat and wonderful tapas and mezze… The unique atmosphere this brings to the table should be a part of everyone’s life. There is something inherently joyful and social about eating in this way. Thousands of possible food combinations lie within this book, none of which is wrong as long as you are happy.”

Morito will be released on 1 May 2014. You can preorder your copy now.