From their seven-acre farm in Saintfield, Co Down, Jo Facer and Erin Bunting run fork-to-fork supper clubs and classes celebrating organic farming, sustainable cooking and homegrown fresh produce.
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On a seven-acre smallholding in rural Northern Ireland, Ballymaloe trained chef Erin Bunting, and organic gardener Jo Facer run a farm-to-fork supper club, an organic farm and their fledgling cooking and growing school, The Edible Flower.

Having started The Edible Flower in 2016 as a supper club in East London, Erin Bunting and Jo Facer moved to Northern Ireland to be closer to nature.
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No story feels better to share today – International Women’s Day (Wednesday, March 8) – than that of two women inspired to grow food sustainably and adopt a largely self-sufficient model of living, all while raising two children and publishing a book, The Edible Flower.
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With a focus on the seasonal produce grown in their kitchen garden and the bounty foraged close to their smallholding in County Down, the first cookbook from chef Erin Bunting and organic gardener Jo Facer is full of delicious recipes to help create the prettiest of plates.

Meet the couple who are taking edible flowers to a whole new level. Up in Northern Ireland, just South of Belfast, there is a seven acre farm where wives Jo Facer and Erin Bunting run their own farm and have been cultivating edible flowers for many years.

“Even if You’re having pork,” says Northern Ireland based chef Erin Bunting, “that pig was probably, somewhere, eating flowers.” Bunting is describing the way that flowers are more intertwined with what we consume than what we think.

In March 2016, we packed our ginger cats in the car, and left our terraced house in East London for County Down in Northern Ireland. We had almost no idea what we were doing - just a vague notion that we wanted to live in the countryside and cook and grow food.

There are not only seven types of rain in Belfast, as the saying goes, but seemingly seven separate weather systems that all converge daily upon this corner of Northern Ireland.
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In 2016 The Edible Flower was created by Erin Bunting and Jo Facer in Tonaghmore, near Saintfield, County Down. The smallholding growers teach sustainable food production and cooking through a CSA scheme, supper clubs and workshops, and are now about to publish a book as a guide to growing, cooking, and eating edible flowers.

Certain flowers aren’t just pretty to look at. Much like spices and herbs used for cooking, edible flowers have unique flavorus to enhance the taste and smell of your dishes and drinks. Adding flair to your food with fresh blooms is easy, but first it’s important to know which flowers you can eat.
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The Edible Flower's first cookbook is inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage.
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Pressed edible flowers make beautiful, delicate decorations for cakes, and are special enough for a celebration cake or even a wedding cake.
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Vietnamese summer rolls are deliciously fresh and crisp, and with this zingy, spicy dipping sauce they make a perfect summer appetiser or lunch. Here we give the ‘classic’ recipe, with aromatic pork and sweet prawns (shrimp), but we’ve made all sorts of versions…
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‘Flowers are kind of the source of life. They are what is attracting the pollinators in, the flowers are there to create the thing we are going to eat, the fruit or the seed or the grass or whatever.'
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Organic gardener Jo Facer and head chef Erin Bunting run a fork-to-fork supper club and fledgling cooking and growing school, The Edible Flower. Here are a couple of simple and delicious recipes from their new cookbook.
(Read full article here)

In gardening there’s usually a distinction between edibles and ornamentals but in a newly-published book a Co Down-based couple have fun blurring that often arbitrary line. The Edible Flower by Jo Facer and Erin Bunting is a book for gardeners and cooks alike, as well as for those who enjoy both.
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As we come into spring, harness the power, prettiness and health benefits of edible flowers. Erin Buntin and Jo Facer, authors of The Edible Flower, show us how.
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“...growing your own food — flowers or veg — and getting your hands into the soil is good for your well-being and gut biome. Just being outside is good for your mental and physical health.”
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Interest in edible flowers has been part of the Slow Food scene for years, but offerings of locally grown, organic, flavorful — and pretty — edible blooms has been a bit slow to catch up with demand from the culinary crowd.

Chefs Tom Douglas and Thierry Rautureau have been recording their radio show in Seattle for 22 years. They entertain a broad range of culinary topics covering ingredients, techniques, trends, and the people creating deliciousness. Jo and Erin joined them to talk all things edible flowers.
You can listen here around 17 minutes in!

Erin makes Wild Garlic Malfatti for the Ireland AM crew!
(Watch Here)

Adding common flowers, such as marigolds, carnations, nasturtiums and dahlias, to your recipes can bring a delicious twist to the simplest of dishes.

This fragrant, Middle East-inspired take on a classic roast swaps rosemary for lavender to help cut through the lamb’s richness. Delicious with a fruit-forward Rioja or Lebanese red.

Cooks, Gardeners and Supper Club hosts Erin Bunting and Jo Facer share how to make your own syrups and cordials in this extract from their new book The Edible Flower.

Freundin trainee Johanna Mohr is baking the recipe for daisy biscuits from the book "Edible Blossoms" by Erin Bunting & Jo Facer. The book offers 50 extraordinary recipes with blossoms - from savoury to cute.
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Erin makes Summer Rolls for the Ireland:AM crew!
(Watch Here)

Chef Erin Bunting and Grower Jo Facer are passionate about creating beautiful food that connects us to the land, and they’ve found that edible flowers are the perfect starting point.

Erin Bunting and Jo Facer are the talented duo behind The Edible Flower and here they share recipes from their first, recently launched cookbook, which taste as good as they look!

Erin makes Bread & Butter Pudding for the Ireland:AM crew!
(Watch Here)

Some cuisines and diets may call for a lifestyle change, but The Edible Flower is practically a lifestyle all its own. Named for the supper club and organic cooking school of partners Jo Facer and Erin Bunting, this elegant guide doesn’t just identify edible flowers but will teach you how to grow and cook them, too.
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Regenerative farming feature with Erin & Jo’s recipe for courgette, feta and mint dumplings with brown sugar.

“We eat courgettes only when they’re in season, so by the time the plants are producing in July we’re craving their fresh, summery taste.”