This lovely take on an old english pontack sauce (Elderberry ketchup) is a great accompaniment to your late summer BBQ’s.

Honestly the best kombucha we’ve ever made!

Using the amazingly versatile and beautiful Flowering Currant. This is one way to preserve the flowers far beyond their season.

Using our meadowsweet mother syrup, pop this mixture into an ice cream machine. And within an hour you have to most beautiful sorbet. Simples. 

Using our meadowsweet mother syrup, these cheeky little marshmallows are great for the kids and adults alike.  

A mother syrup of vanilla & almond scented meadowsweet, to incorporate into a whole host of recipes & drinks. 

3 things we love… 1) Moroccan food. 2) Beautifully scented beach rose petals. 3) Moroccan food.

It seemed an apt way to combine those three loves in to one thing. The beach rose [Rosa Rugosa], is the absolute best for scented rose petals in our opinion. We used a half and half mix of both foraged and cultivated 'french rose' so we left some for others to pick. But, if they're abundant in your area. Go the full hog! 

Using our elderflower syrup, a simple & tangy compote to serve alongside sweet desserts. 

Using our elderflower cordial, a simple curd that pairs well with more tangy fruits like raspberries. 

Our elderflower cordial, for food recipes or to simply enjoy with ice and sparkling water.

Really unique little bursts of flavour to add to any recipe requiring capers.

Not for the faint hearted. Strong lilac & tea flavours with the seasonal spring lilac flower.

A light and floral panna cotta recipe using foraged spring lilac flowers and coconut spiced rum. Lilac flowers work really well in cream based recipes, so it seemed natural to make an Italian inspired ‘cooked cream’. We’ve paired ours with some pine pollen shortbread, but a plain shortbread would be just fine.

A delicious wild flower syrup using the massively abundant dandelion flower.