You will be truly amazed at the vast amount of wild food available in South East London, whether that be the more common, apples, blackberries and rose hips or for the keener eyes, figs, sorrel and damsons – keep your eyes peeled but do remember to keep a reference point to hand, there are plenty websites to help with identification, or we particularly like the River Cottage handbooks. We are excited about raising the profile of game, foraged and seasonal foods by bringing it

Making butter is one of the simplest, yet most satisfying things to do. The moment the cream splits and the first little golden gems start to coagulate in the bowl fills me with excitement every time. I’m a butter fiend and would happily eat it straight up, like cheese, but when presenting it to people, say on a cheese board or even just on toast (food of the gods) you do feel a great sense of pride for such a staple ingredient. Once you do this and see how simple it is I can