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At the Rum and Sugar bar which adjoins the museum, guests sampled dishes made using unexpected, unusual or forgotten ingredients foraged by Gary Deveraux, Ampersand’s executive chef.

The menu included Roe deer with rose hips, beetroot and foraged fools watercress; pheasant and quail scotch egg with blackberry piccalilli and nettle and wild spelt risotto with walnut confit egg yolk.

Food was served from food stations decorated with foliage, where guests could speak to chefs about how ingredients were sourced.

Deveraux said: "Preparing this is in part a chef’s dream, and in part, a nightmare. We have tested and prepared a delicious range of foraged dishes, but if the foragers can’t find the food on the day, then we can’t cook it that evening. On a more serious note, while also being ethically responsible, using foraged food gives chefs an opportunity to bring new flavours to diners’ plates. This is a great opportunity for venue managers to try out foraged food and see how it could feature in their menus."

Wise Productions designed the lighting for the event, creating a warm glow inside the venue with an autumn leaves-inspired wash on the front of the building and a gas flambeaux at the entrance.

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