Notes on... Source dinners at Opus

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Thankfully, it's difficult to find a menu that doesn't include the phrases 'seasonal' and 'locally-sourced' these days. But if you want to know about a restaurant that's banging the provenance drum at dizzying volumes, may we point you in the direction of Opus?

It's the fifth year that Worcester Produce — Opus' exclusive supplier of all things veg — have co-hosted an evening at Cornwall Street, complete with one-night-only menu, plus insights into the joys and challenges of being a supplier in an industry so completely reliant on the great British weather. 

The five-course, wine-paired experience included clever creations like the  carrot panacotta, with the earthy, flavour-filled Pershore beets and radishes pictured. The beaut looking Twineham and spinach ravioli came with the sort of Herefordshire asparagus and peas that would have you ordering entire plates of asparagus and peas, despite the ravioli being utterly moreish in its own right.

What united every dish was an intensity of taste you just don't get to experience in normal eating life — an intensity that prompted a hush across the room as each course was sampled, followed by beams and joyous exclamations.

Opus' next source dinner is on September 14, and it's all about cheese. It's £75 for five wine-matched courses. Book