Happy New Year! It’s 2018, it’s a bit cold and grey, you probably don’t feel like getting out of bed, never mind hosting a dinner party. We have put together a list of the top 5 most viewed recipes on The Edible Flower website to inspire you to dust off your wooden spoon. Continue reading
We think about food pretty much constantly. Jo and I both love cooking, eating, growing, learning and talking about food – and our business makes sure we do that every day, whether we want to or not! We’ve had numerous beer-fuelled conversations about where our business is going, where it fits in the world, where food is going, where it should be going, what we’d change about the world of food if we could. The Edible Flower is basically an excuse to spend our time exploring all of these issues. Now, it’s time to include you in the conversation.
In 2018 we’ll be designing and hosting a series of supper clubs exploring ‘The Future of Food’ – each event will explore a different theme related to sustainability and how we might need or choose to change the way we eat in the future. Continue reading
This was our first full year of growing at our smallholding on Middle Road. When we first moved in last October we hired a turf cutter and basically decimated one half of the front garden, cutting out six 9×3 metre vegetable beds. This allows us to have a six year crop rotation – so my life will now be divided up into six year chunks and by the time the alliums are in the bed nearest the house again I’ll be 41! We’ve chosen to grow all our vegetables organically using the no-dig method, which means we don’t dig down into the soil but instead allow the plants roots and the activity of the worms and other creepy crawlies to gently create an aerated soil structure over time.
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
These fishcakes (Tod Mun Pla ) are a Thai classic, but they are easy to make at home after a trip to your local Asian supermarket to pick up a few ingredients – tapioca flour is essential here as it gives the fishcakes their uniquely springy and spongy texture. Continue reading
We went to Maine for the wedding of two of our favourite people, Alexis & Andrew. I met Alexis a couple of years ago when we shared a cottage and a life-changing cooking adventure at Ballymaloe Cookery School. We’ve both changed our lives and careers a lot since then, mostly for the better I think. But changing your career and becoming self-employed is a big challenge; I love that Alexis is going on a similar journey to us, she understands the everyday elation and frustration of self-employment. You can read more of Alexis’ journey here. With Alexis’ culinary credentials she was never going to pick a city with a dud food scene to get married in – here are our top five things to eat and drink in Portland, Maine. Continue reading
The weather has been so miserable and rainy today that I’ve been craving warming, autumnal flavours in the form of something I can eat on the sofa while watching the Great British Bake Off on catch up. Continue reading