Brexit Banquet


01   Fish in Chicks    
02   Lamb and 4 Clover
03   Chlorination Chicken
04   Deep Fried Lights

05   No Fish No Chips



Thursday January 21, 2021


Brexit Banquet is a set of recipes and transition scenarios for pre-enacting a disrupted food system.

The U.K.’s exit from the E.U. is already impacting local and global flows of ingredients—transforming how food is produced, consumed and traded. Brexit Banquet is a tool for tasting and evaluating a range of outcomes when every aspect of food culture will need to be reconsidered.

How can farmers, chefs, policy-makers and eaters acclimate to changing realities, flavours and new culinary landscapes?


Brexit Banquet is an initiative by the Center for Genomic Gastronomy.


︎ genomicgastronomy



Lamb and 4 Clover 
Lamb for breakfast,
lamb for lunch,
lamb for tea,
lamb for brunch

Rural UK

Herb lamb, with clover flower and clover leaf salad, clover sauce, topped with clover microgreens.

In a post Brexit no deal scenario, the UK might lose its primary lamb customer: the EU. In 2019, over 90% of total UK sheep meat was exported to Europe. In Fact, it was speculated that in the event of a no-deal Brexit, Boris Johnson would buy almost the entirety of Wales’s slaughtered lambs (£500m worth) in an attempt to appease rural farmers if they faced expensive new tariffs. Bucket of fried lamb anyone?

With various bleak claims about the number of harvests left in UK soils being currently debated, it is clear that soils are rapidly deteriorating. The effects of industrialized farming focused on cost-effective production rather than investment in natural capital and long term soil health have taken their toll. Clover and other ley pastures such as chicory, ribgrass and legumes that improve soil structure are increasingly grown up and down the country in Biodynamic farms for livestock to graze on.

This dish offers a way to eat through £500 m pounds of lamb while supporting new farming techniques that regenerate UK ecosystems, much needed for an independent Britain.


2 cups fresh clover
2 cups of sugar
1/4 cup lemon juice
1 sachet pectin
1 jam thermometer
1 glass jar

1 cup fresh mint
1 cups fresh clove
2 tbsp malt vinegar
4 cups sugar
one pinch of salt

1 rack of Welsh lamb
2 tbsp extra virgin olive oil
1/4 cup freshly chopped rosemary
3 cloves minced garlic
2 tsp salt
1 tsp black pepper

6 - 8 potatoes (optional)
6 parsnips (optional)
1 boat gravy (optional)


1. Clover Jelly - Pour 2 cups of boiling water over 1 cup of washed clover heads. Allow them to cool and infuse for 8 hours or overnight, then strain.
2. Heat and sterilize your jars + lids. (Put it in the oven with at 225°F with lids off.)

3. Add the 2 cups of infusion together with 2 cups of sugar and 1/4 cup of lemon juice in a pot, and bring to the boil stirring constantly.

4. Use the jam thermometer to measure the temperature. Wait until it hits 220°F (104°C). then add the sachet of pectin. Boil and stir for another 2 minutes.

5. Take the jar out of the oven, and carefully pour the liquid jelly into it. Close it immediately and let it cool.

6. Clover & mint sauce: Lightly steam 1 cup of washed clover flowers for 2 minutes. Steep 1 cup of mint leaves in a little boiling water for 2 minutes. Then drain.

7. Add the vinegar and sugar together in a bowl. Stir until the sugar has dissolved.

8. Add a pinch of salt, the mint and steamed clover flowers to the bowl and mix.

9. Marinate the rack of lamb in garlic, rosemary and olive oil for at least 4 hours.

10. Preheat the oven to fan 390°F (200°C). Season the lamb generously with salt and pepper. Heat a large, heavy frying pan and brown the rack for about 1-2 minutes on each side, searing the ends briefly so that all exposed meat is browned.

11. Put rack standing upright in a large roasting tin. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done.

12. Serve with gravy and roast vegetables. (optional)