ISSUE Nº7: POSTCODE HONEY



ISSUE N°7

In Issue Nº7 we celebrated the ingredient POSTCODE HONEY. We met Chris and Paul from Barnes & Webb – urban beekeepers that produce raw, local honey in the heart of London. We also met the lovely Kelly Castelete and find out about her experience as a brand new beekeeper, as well as exploring the pursuit of community beekeeping. The Natural Cook, Tom Hunt joined us again and shares a few sweet BBQ recipes from his garden, and we continued our hunt for nature’s wild foods. All this on top of the usual seasonal goodness and many other delicious things besides – enjoy!


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MEET THE BEEKEEPERS: CHRIS AND PAUL A.K.A BARNES & WEBB

Born out of passion for bees, urban beekeeping and a trip to New Zealand, Barnes & Webb – a London-based beehive rental company – was set up around 2 years ago by Chris Barnes & Paul Webb. With a practical and rather sensible idea, they set about finding a way to share their beekeeping experience (and the honey!) with fellow Londoners and along the way help boost the survival of the honey bee population  (more…)


THE LONDON BEEKEEPERS’ ASSOCIATION

The London Beekeepers’ Association (LBKA) is a membership organisation that supports and represents beekeepers and beekeeping in Central London (more…)

MEET A NEW BEEKEEPER

Meet Kelly Castelete – a great advocate for real food cooking and brand new beekeeper. Kelly is a marketing and digital media manager (more…)


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FEATURED RECIPES

TOM HUNT: SOURDOUGH SUMMER PUDDING

An all time summer favourite of mine and so quick to make. I like to experiment with different fillings and fruits. Summer pudding is best made the day before so the bread can soak up the juices and set. Sourdough works very well as it is digestible and soaks up all the lovely juices from the fruit. (more…)


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TOM HUNT: CHARGRILLED APRICOTS WITH RICOTTA, HONEY & TOASTED APRICOT KERNELS

I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and only available for a couple of months  (more…)

GRILLED PLUM & HALLOUMI SKEWERS WITH MINTY-TAHINI DRESSING

Perfect for the griddle pan or barbie, these plum and halloumi skewers are a simple, meat-free alternative to your conventional BBQ buffet. Lightly seared, and pairing perfectly with salty, grilled halloumi (more…)


IN SEASON

BLACKBERRIES

Adorning the bramble bushes along our footpaths and country lanes, blackberries have been foraged for human consumption since Neolithic times (more…)

APRICOTS

Apricots: Although originating from China, apricots have long been cultivated for the Persian diet. It wasn’t until the 17th century that apricots (more…)

HONEY

With our relatively consistent, temperate weather conditions and long summer days, the British honey flow* is currently at its prime, offering the perfect environmental conditions for fruitful honey production (more…) 


EAT YOUR BREAKFAST

HOMEMADE YOGHURT WITH BLACKCURRANT & THYME COMPOTE

Making your own yoghurt at home is surprisingly easy and requires very few ingredients. Using a small pot of natural yoghurt as your culture’s starter (more…)

HOMEMADE COCONUT, ALMOND & HONEY GRANOLA

With a dash of cold milk, topped on creamy yoghurt or simply enjoyed with fresh, seasonal fruit, this honey and nut granola is ideal anytime of day (more…)


SPOTLIGHT ON

NATURAL LUMPWOOD CHARCOAL

Say goodbye to gas grills and hello charming charcoal. Come rain or shine, us Brits love a barbecue, and with the latest coal-cooking trend hitting our shores, Britain has been proudly named the barbecue capital of Europe. Whilst we have become a lot more adventurous with what tasty treats hit the grill (more…)


WILD FOOD

WALNUTS (JUGLANS REGIA)

Hitching a ride in the pockets of Roman soldiers, walnuts made their way to British Isles in the 16th century – the good old days when walnut trees were considered rather valuable and made regular appearances on the family inheritance list. It didn’t take long for this tough nut to crack to become a worldwide kitchen table star; it’s currently ranked the second most popular nut after the almond.  (more…)


PICKLED GREEN WALNUTS

Pickling green walnuts is a lost skill that definitely needs to be revived. Yes, the process can be rather long and tedious but the end result is worth every stained finger. Traditionally part of a ploughman’s lunch, they pair extremely well with smoked meats and a wide range of cheeses. (more…)


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COMMUNITY BEEKEEPING 

Rather ironically given the thousands of bees typically in each hive, beekeeping itself appears a rather solitary hobby. Swaddled in protective, noise-dampening clothing and with the loud hum of buzzing bees for company, it isn’t exactly the perfect place for conversation. None of the chatter over courgettes that you might find in a communal garden or allotment. And yet despite the conversational difficulties, in the past couple of years there has been a sharp rise in the number of community beekeeping ventures across the country (more…)