Platform1, the East Dulwich restaurant renowned for being a springboard for some of Britain’s brightest new chef talent, has announced that Fodder is the next chef residency, taking the helm from now until 25 November.⠀ ⠀ Opened on Lordship Lane in 2015 by Chloe Gounder-Forbes, Platform1 has nurtured now-well-known names such as Perilla and Smoke & Salt, both of which have gone on to open permanent restaurants of their own. Most recently it hosted Olive & Thyme, led by chef Christopher Bower, former executive chef of Thackeray’s in Royal Tunbridge Wells where he was awarded three AA Rosettes and won a Michelin star.⠀ ⠀ Fodder, created by chefs Michael Thompson and Ollie Downey (pictured) together with co-founders Jenny Novitzky and Louise Stapley, celebrates all things wild, local and seasonal, bringing ‘a fresh twist to fine dining’ by working with foraged produce and a community of carefully-selected suppliers. Alumni of Fera at Claridge’s, Michael and Ollie share a passion for produce and seek to tell a story with every aspect of a meal.⠀ ⠀ It’s a philosophy which impressed Gounder-Forbes, who challenges chefs – chosen through a rigorous, audition-like process – to deliver a consistently high-quality, ingredient-led set menu, as well as a bar snacks menu.⠀ ⠀ Dishes include: Heritage carrots and butterhead lettuce with smoked hay; Buttermilk buns, crispy chicken skin, cultured butter; Chicken & spelt ragu, sauerkraut, mushroom & bread broth; Raw plaice, cucamelon, apple marigold; Grey-legged partridge, Kalibos cabbage, beetroot & anise hyssop, and Caramelised pear, buckwheat, hogweed & whisky.⠀ ⠀ Fodder is working with several south London-based suppliers including Moxon’s Fresh Fish of East Dulwich, The Butchery in Forest Hill, and Article No.25, based in Elephant & Castle, who use discarded grounds from London coffee shops to grow mushrooms. Herbs are being grown on-site in propagators and in planters on Platform1’s outdoor terrace. From further afield, organic salads, fruits and vegetables are being supplied by Good Earth Growers, a Cornwall-based collective with whom Fodder have formed a lasting relationship.