Bermondsey Street Bees are delighted to be opening our first retail outlet this Saturday 15th October at Hiver Beers Arch in Maltby Street.
Each year, in the week before the Bermondsey Street Festival, we send out a preferential offer to subscribers to my Apis blog to reserve (up to a maximum of 5) jars of Bermondsey Street Honey for collection from our stall at the Festival.
Please e-mail your requests to email@example.com
Out of 10,000 entries, only 141 made the 3-star Great Taste Awards 2016 grade. Including our Bermondsey Street Honey. And now we’re in the Top 50, with a shot at a “Golden Fork” Award (no sniggering at the back!)
But that’s enough from me. Here’s what the judges said:
Who better to taste the first of our new season Bermondsey Street honeycomb with than the brilliant Honey & Co ? Here’s the video of the very first cut, taken by Samit.
It’s that time of year. The swarming season. It starts when the first dandelion bursts into flower and lasts until the summer solstice is over, just over a month from now. So why do bees swarm ?
Beekeeping is a hands-on job: all of the senses are engaged when working with bees: touch, smell, hearing, vision and finally, most delightfully, taste. It is a truly immersive craft.
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.