This weekend, on 26th July 2019, The Edible Flower became three years old. Yay! We’re still here, still standing and still smiling.
It’s become a tradition that on our Edible Flower anniversaries I publish a little financial summary of our business. It all started when, after our first year of business, I wrote this. It was surprisingly popular – despite containing graphs and a whole section on VAT!
I’m writing this at home, with our babies asleep upstairs, while Erin is out catering a wedding for 80 people. The highlight of the year was, of course, the birth of our two gorgeous twin girls, Forrest and Frida in October. However, I don’t think either of us have ever done anything as tricky as balancing running your own business and looking after babies. It’s so easy to feel like you’re doing both badly – all the time. And having enjoyed almost two years of running our business together, it’s also been incredibly hard to never have any time to work together. One of us is always working and the other looking after the babies. Or we try and do some work together while both looking after the twins – and the result is you do it all badly, or very very slowly.
Suddenly going from a family of two, to a family of four, puts pressure on the business to actually start making some money. And on that front, there is good news and bad news… 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
I developed this recipe for a lovely couple who are getting married in Autumn 2018 and wanted a simple seasonal start the meal before a magnificent spread of sharing platters to be served as the main course. It reminds me of the beautiful broths we ate in Ukraine earlier in the year; there they are always finished with a dollop of smetana (a rich sour cream), so I’ve added some as a garnish to finish this dish. Sometimes a simple but delicious starter like this is the perfect complement to a dramatic and colourful main course. 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
I think supper clubs are brilliant – for both the guests and the event organisers. The organisers curate a night, showcasing their favourite dishes in unusual venues and the guests get a one-off eating experience where the chef will generally be cooking and serving, as well as chatting about the food. It would be great if there were more supper clubs in Northern Ireland and beyond. 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
At the end of July 2018 we collaborated with curious cook and finder of weird and wonderful wild things to eat, Clare McQuillan (@claremcqq) for a Hedgerow Picnic Supper Club. We invited photographers Simon & Lorna (and their new little one Isla Mae – just a babe in arms) from Taca Works to capture the evening in images. They have created a magical ‘storyboard’ of the event and these are some of the images I want to share here. 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
Last month we were lucky enough to take an amazing food tour to Ukraine with Experience Ukraine and the chef Olia Hercules. Olia is a Ukrainian chef, now living in London. Her passion is preserving the traditional recipes of Ukraine and the surrounding region, by visiting home cooks, documenting their dishes and then bringing these recipes to a wider audience. Continue reading