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Harriet Mansell Behind the Pass 2 full vid

Behind the Pass with Harriet Mansell - Part 2: Crystallisation

Having learnt more about Harriet's ethos around wild foods in her previous episode of Behind the Pass, here she discusses a more specific technique that she uses in her restaurant to preserve the flavours of wild flowers she's picked - the art of crystallisation. Watch on as Harriet demonstrates the process before showing us how she uses the likes of crystallised marigolds and meadowsweet in her menus.

More Behind The Pass Videos

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Behind the Pass with Douglas McMaster – Part 1
Coming 09/10
Behind the Pass with Douglas McMaster – Part 1
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Related recipes and features

Harriet Mansell

Following years spent working on yachts as a private chef, Harriet Mansell returned to South West England, where she grew up, to open her own restaurants. She imaginatively showcases her love of wild food, which has developed over the course of her career.

Edible Flowers Recipes

As Harriet demonstrates, there are so many different ways that flowers can be used in the kitchen, whether that's crystallised as a garnish or for their unique flavours. Check out our edible flowers recipe collection for further inspiration.

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About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.

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