Wild Garlic season is well and truly upon us and is featuring on our menu in abundance! If you are lucky enough to stumble across some wild garlic while out and about, pick a little and infuse into oils or enjoy a wild garlic pesto (recipe below) and celebrate this wonderful springtime treasure! Always remember the 1/5th rule when foraging - only pick one fifth of the plant to ensure you leave enough to ensure the plant will thrive for years to come! Wash wild garlic and nett

Whilst bracing ourselves for the Beast from the East’s arrival we’ve found ourselves reaching for the hot chocolates and steaming hot bowls of porridge. As the Rude Health Porridge Champions for 2 years running, we thought it would be the perfect time to share our winning recipe, featuring parnsnips and sea buckthorn, it is the perfect dish for any time of the day! INGREDIENTS ½ Parsnip, grated 300g Rude Health 5 Grain 5 Seed Porridge 650ml Parsnip Milk (milk and cream inf

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