If we hadn’t been due to deliver 15 kilos of local London Honey to Joe Fox, chef at the legendary Petersham Nurseries, on a sparkling Spring morning, we’d probably have gone anyway.
We love the versatility of honey in the kitchen. As a marinade, a rub, a glaze, a botanical, a healthy sugar substitute, a drizzle, a grace note in a vinaigrette, a dot of flavour, or just on toast, honey is unrivalled. In our book, honey deserves to sit alongside salt and pepper as a seasoning. But that night it was all about baking. With Bee’s Brilliant Biscuits.
It seems a bit mimsy to be posting about the planting of a single bronze fennel root in our Leathermarket Gardens edible planting border. The point is that it’s incremental.