Ómós Digest #136: Liquid fruit pastilles
Inspiration for juice pairings. By Cúán Greene.
This week I started a document that I’ve somewhat been avoiding: an inventory (and critical path) for preservation. My aversion has been largely down to the enormity of the task. The purpose is to develop an itemised inventory of larder items required to be preserved or ‘made’ prior to the opening of Ómós Restaurant and Guesthouse. A successful larder enables the collection, processing and preservation of wild and cultivated produce. The critical path details how and when action is required. For classic French restaurants, a pre-opening inventory might include batch stocks, some cured meats, compotes and jams. However, for a business like the one we are creating, our larder is a foundation of creativity and the crux of seasonality, directly sourced from our surrounding landscape. Consequently, it is detailed and elaborate and requires rigorous forecasting.