Being into holes
Being into holes is a walk which has been translated into ice cream flavours inspired by and presented at Hospitalfield residency in Arbroath, Scotland. Audience was invited to taste four different ice cream flavours created during my residency time there. I used foraged, brought, bought and borrowed ingredients to compose a menu reflecting on the walk which I took daily. I chose to base my flavours around four different spaces along the walk - library room, garden, woods and seashore.
PART I
The first flavour represents a library and its collection which bears a peculiar scent of leather, dust and wood. To capture this room in the ice cream flavour I smoked the cream in a self built smoker using various wood, bark pieces gathered around the Hospitalfield house.
- dried mushroom, whiskey and smoked cream ice cream served on a smoked wood piece and dusted with mushroom and brown sugar powder -
PART II
The second flavour was inspired by the gardens surrounding Hospitalfield house. To capture the late spring garden life in the ice cream flavour I made ice cream lollies infused with herbs and decorated with leaves and flower petals.
- young blackcurrant leaves infused ice cream served as an ice lolly with sweet cicely leaves -
PART III
The third flavour was dedicated to path across the woods. To convey the taste of colour green I used a blend of various greens gathered in the same woods whilst on my walks.
- a sorbet made from spruce tips, young linden tree leaves, dandelion leaves, sorrel, birch tree leaves, clover leaves served on the green bed -
PART IV
The walk culminates by the seashore. To translate the freshness and saltiness of air on the beach, I used seaweed infused ice cream base, as well as salt which I made from sea water and some sea lettuce crisps which I dried on the radiator in my room at Hospitalfield. The ice cream was served in mini wafer cones which were resting in the holes of the rocks which I brought back from the beach.
- seaweed infused ice cream served in a cone which rests in a hole of rock found on a beech, sprinkled with salt made from sea water nearby, sesame seeds and sea lettuce crisp -
Photo credit Georgie Fay and Phoebe Eustance
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