Cress

"When we were foraging in the gardens and
grounds of the island the chef took us to a
bog by a creek where the watercress grew
naturally. I will never forget the bite that those
beautiful leaves gave us. It made me think
to the watercress I was subject to buying in
London and how lifeless it is. Likely because
its mass-produced and given nutrients that
scientists decide fit rather than what it actually
wants/needs to become the amazing plant
that I tasted on that misty day in Scotland.
In ode to the wild watercress, I wanted to
combine the spice we found that day with the
pale flavour we all love."
- Pete Brown, Forest Road Brewing Show Less