This recipe is adapted from Olia Hercules’ book Kaukasis. We made them with her in Ukraine last summer, or perhaps she did all the making and we did all the eating! They are truly delicious!
This Spring, these breads are seeing us through the hunger gap as a brilliant way to use kale, perpetual spinach & chard from the garden – some of the few crops still in plentiful supply. Adding in a bit of foraged wild garlic gives a little bit allium zing. Olia uses beetroot leaves in her recipe, which is great for the summer months. The leaves from beetroot, chard, perpetual spinach and sea beet are all pretty much interchangeable as they are all variations on the same plant Beta vulgaris. Continue reading
Last year we did a lovely catering job as part of Belfast Design Week. And it got me thinking about the nature of design and the design world I used to work in – my world before The Edible Flower! Continue reading
Erin and I became civil partners on the 25 September 2010, eight years ago today. It was such a brilliant day.
When it becomes legal for same-sex couples to be married in Northern Ireland (I say “when”, not “if” quite deliberately!) we will convert our partnership into a marriage and have one almighty party. Continue reading
From late August 2018 Erin (Head Chef at The Edible Flower) will be going on maternity leave. We are looking for one (or more) freelance chefs to cover Erin’s maternity leave so we can continue to meet the demand for existing and new catering jobs, and also keep up with our aspirations to run regular supper clubs and other events. Continue reading
This week, on the 26 July 2018, The Edible Flower is two years old. Happy Birthday to Us!
After the amazing response to last year’s “One Year In” blog, we thought we’d follow up a year later with something similar, though no VAT discussions in this one!….
To date, The Edible Flower has cooked 4,293 meals. We’ve bought and prepared £25,434 of ingredients (not including the many kilos of organic vegetables and salad we’ve grown). A big part of what we do is make decisions about what food we buy. Continue reading
In July and August 2018 we’re running a series of Twilight Gardening sessions on Tuesday evenings. We’re hoping this will be a super fun way for us to share some of the lessons we have learned developing The Edible Flower Kitchen Garden. We will start with a cup of tea or coffee and a bit of learning, then do some practical gardening (sowing, transplanting, weeding, harvesting and everything in between) and finally, we’ll all sit down together for a simple, but delicious homemade evening meal. Continue reading
In April and May 2018 we built a clay oven at The Edible Flower. We couldn’t have done it without a our intrepid team of helpers who came to ours every Tuesday evening for 6 weeks to dig, mix, squelch, scoop and build. Thank you all so much. Continue reading
When people ask me what I do, I say “I run a supper club and catering business”. The inevitable next question is “So what’s a supper club?”.
So, here is my answer to that question or at least, to the question “What is an Edible Flower supper club?”. Continue reading
A year ago today, on 26 July 2016, Erin and I signed a Partnership Agreement (no, not that kind of partnership – we became civil partners many years before that) that stated that we “wished to associate ourselves as partners in business” and that this Partnership would be called “The Edible Flower and/or such other name as the Partners may agree from time to time in writing”.
Our aim was to set up a business that would bring us joy. And amongst other things, would earn us enough money to live on. Continue reading