Our last market of the year and of course it’s at Tobacco Factory Market for their popular Christmas Market. Quirky gifts, artisan food and drink and amazing street food.
We're joining forces with the fabulous bakers Thoughtful Bakery and fine cheese purveyors Paxton and Whitfield Cheesemonger for a one off tasting event at the bakery. They'll be bread and cheese of course - and our liqueurs for sampling too. Including our new liqueur - Damson. Free to attend, just pop along.
Pleased to return to Tobacco Factory Market this Christmas. Our 10th Christmas here. Quirky gifts and artisan food plus amazing street food.
Looking forward to this private client event at Dick Lovett’s pad. We’ll have our large and small hampers on show alongside their new Aston Martin.
We’re delighted to be returning to Tobacco Factory Market for 3 of their popular Christmas Markets. Our 10th Christmas here. Quirky gifts, artisan food and drink and amazing street food.
Join us for Fish, Chips and a spot of Christmas shopping at the Chew Valley Salt & Malt Restaurant. Lots of local food producers, artists and crafters for this one-off event.
We'll be at the hugely popular Wellsway Craft & Artisan Market on the 11th November. 12 noon - 4pm. We're very excited to be joining the new 'food hall' which looks promising for Christmas gifts. More details www.wellswaypta.co.uk
13th October - as part of The Great Bath Feast we'll be joining with Newton Farmshop, Bath, to run a foraging course. Expect around 1 hour walk around their gorgeous Duchy Farm before heading back to the Farmshop for afternoon tea. We'll identify edible and non-edible greens and berries. Booking (directly with the farmshop) is essential as this is always a popular course https://www.newtonfarmfoods.co.uk/
Our next event we return to http://www.tasteoftimsbury.co.uk 22nd September 10am - 4pm. We don't have a stall that day due to other commitments, but we'll be running a free foraging course. A short stroll around the fields will show you wild food on your doorstep. No need to book, just turn up.
We were delighted to be invited to cook a 3 course meal at Temple Street Canteen, Keynsham in May - using foraged ingredients. https://www.facebook.com/templestreetcanteen/
We picked the finest ingredients from the surrounding countryside. From this we made a foraged leaf salad with goats cheese, rosehip jelly, dandelion jelly and wild garlic oil. Followed by a dandelion and wild garlic quiche or slow cooked beef and dandelion root stew, served with nettle mash and hogweed shoots. Frozen wild damsons made their way into a warming cake served with Japanese Knotweed whipped cream.
Here are some pictures from the evening. We'll keep you posted on the next meal - but if you really don't want to miss out, you can sign up for our newsletter (sporadic, informative and always pretty).
