London Food Month is a fantastic new festival, which launches this June and celebrates the capital’s vibrant culinary culture. As part of the month long festival of events we shall be holding a special evening at our Notting Hill Farmshop, which will celebrate the many different ways that fermented foods can be made and enjoyed.
This gently fragrant ice cream is sweetened with Daylesford honey from our own beehives. Special enough to be served as a stand-alone dessert, dusted with bee pollen, it is also heavenly alongside grilled summer peaches, lightly poached apricots or freshly hulled strawberries.
As the seasons change I look forward to morning walks in the market garden to plan seasonal dishes for the days ahead. Our 25-acre organic market garden is the source of over 250 varieties of heritage fruit and vegetables and so there is much to choose from.
In celebration of this week’s Chelsea Flower Show we are hosting a beautiful pop-up flower stall outside our farmshop on Pimlico Road. Our Head Florist will be present throughout the week to offer advice and create seasonal blooms, bouquets, floral headdresses and crowns with English flowers. We will also have a great display of bee friendly plants, arrangements, pots and tools for the garden available for sale throughout the celebrations.
Simple, light and refreshing this summer salad includes bee-friendly herbs and flowers as garnishes. In the Market Garden, we support our bees by growing flowering crops and allowing our salad brassicas to flower. Just as the bees rely on our efforts, we depend on their ability and hard work to pollinate crops. By maintaining a growing diversity, we create a source of nectar to keep these valuable pollinators on site.
I am so happy to share with you our third E-book containing five seasonal recipes, all inspired by the relationship between our gardens, our pollinators and our plates. With borders and beds abundant with edible flowers and fragrant herbs, we create food and nourishment for our bees and interest in our cooking.
I am delighted to be supporting Skye Gyngell’s brilliant new initiative, TABLE, which shares many of my thoughts and passions for tackling food waste and sustainable growing, farming and eating. TABLE is being held at Somerset House from 17th-21st May and celebrates the simple joy of being able to eat well together, regardless of background and social means.
I am so happy to share with you the launch of our new floristry workshop at the farm. Built next door to our new Garden shop, the workshop celebrates the art of floristry and will be home to a huge variety of floristry workshops throughout the year.
Make the most of springtime’s bright green shoots in this recipe, which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging.
Wild food at this time of year is a feast for the tastebuds, with sweet, sour, savoury, bitter, floral and peppery flavours providing a real taste journey. Here are some of my favourite things to forage for in Spring.
Our Summer Festival is an event that I look forward to every year – a day when the farm comes to life with stalls, workshops, debates, crafts, farm tours, dog shows and, of course, lots of delicious food. This year’s festival takes place on Saturday 20th May and will be a special celebration of bees and the vital role that they play over the summer months.