The Edible Flower

“Cooking (and especially baking) with flowers is increasingly trendy, and this is a solid introduction to the topic.” -Publishers Weekly“These chefs see rose petals as a perfect ingredient for a summer berry pavlova, lavender as an enhancement for slow-roasted lamb, geranium as the essence of a sweet sorbet, and marigolds as punctuation for a classic Irish soda bread.” -Vogue

Ballymaloe trained chef Erin Bunting and organic gardener Jo Facer founded The Edible Flower in 2016. Having run a successful supper club in their East London home, the Leytonstone Brewhouse & Kitchen, they moved to Northern Ireland to find a permanent base closer to nature. The Edible Flower is a farm-to-fork supper club, organic small-holding and fledgling cooking and growing school based at Erin and Jo’s farm in Saintfield, County Down. As well as supper clubs, they run a CSA (community supported agriculture) scheme, cooking, brewing and growing workshops, classes and demos. Their mission is to enrich their lives and the lives of their customers through the joy of delicious, inspiring, surprising and sustainable food. The Edible Flower is their first cookbook.