Sager + Wilde guest dinner, Alisdair Brooke-Taylor

North London foodies Sager + Wilde have been garnering a reputation for their fresh, organic and foraged cuisine. Now they've teamed up with Al Brooke-Taylor, sous chef at Belgium's internationally renowned In De Wulf, who will be taking over the kitchen on 8 March.

He'll be using products sourced from his local Heuvelland, on the Belgian-French border – all of it selected from small, organic producers or foraged straight from the wild. With Sager + Wilde placing a similar emphasis on supporting local produce, the pairing seems like a match made in heaven.

Brooke-Taylor will be serving up five beautifully prepared courses: mostly they'll be European cuisine, cooked using Asian techniques. The dishes sound unusual and creative: starters of mullet amazake; beetroot with whelk sauce and scarlet elf caps with plum vinegar aren't your everyday offerings, but are enticing and no doubt delicious, followed by bread served with wild enoki and judas ear: quirky ingredients, done to perfection.

Next on the menu is swede, served with cod roe. Then it's onion with squid ink, rose and rocket, and sweet potato with liver and endive: all this building up to a main event: pigs head accompanied by salsify and green prune. To finish up, there's an intriguing dessert of silken tofu, citrus and 'red sediment'.

We've never even tried half of these ingredients, so if you're feeling experimental, head to Sager + Wilde on 8th March for something a little different.

Tickets for the dinner are £45: click here to book via Sager + Wilde.