Limpet Snapper

By Francesco Pani


Ingredients:

The Limpet Snapper is a variation of a Red Snapper/Bloody Mary by Francesco Pani from The Bingham Hotel

  • 50ml The Botanist
  • 100ml tomato juice freshly prepare with Douglas Fir
  • 25ml of shrub coming from Pepper Bulse, Scurvy Grass, Balsamic Vinegar and Lemon Juice

Method:

Served with a Limpet and Pepper Dulse


Foraging notes:

Pepper Dulse and Limpets from the Bruichladdich beach.

Created by Franceso Pani from The Bingham Hotel