Straight from the farm to to the catwalk is the sexy sprout top. Don’t leave …sprout haters – comeback. This vibrant elegant purple – green leaved veg is a British winter wonder and will tingle your taste buds. Don’t believe us? Read on to find out more. Loved by allotment goers for years but often […]
Why has it become normal to eat only certain parts of the animal? Our hunter – gatherer ancestors wouldn’t have wasted any of their kill. Yet children are often shocked to find their Black Pudding is made of blood or paté is made from liver. As Fergus from the original Nose to Tail, Michelin starred […]
The trees are ladden with tart Crab Apples this year. Truely wild Crab Apples always have a more intense flavour than any other apple. They can be too tart for some to eat raw but the appleness really intensifies when cooked. They will certaintly leave you wanting more. They are perfect for small hands to pick […]
Our most popular sauce will be back soon! You can pre order yours now for end of March delivery. Chef Duncan has sourced the best Organic Kentish Rhubarb direct from Jack’s Veg to bring you this seasonal sauce. In fact he even helps to harvest it himself. Added to local Kent Grown Tomoatoes it really […]
Wondering what the new normal will look like? We lost our little girl Bea in March and it forced us to stop and reflect and focus on what is important to us. We set up the Foodie Revolution to support people who felt overwhelmed with knowing where to start with preserving and growing […]
At Bangers and Balls we are fanatical about flavours! So we have loved exploring how Gin distillers use unexpected ingredients —the more bonkers the better! From Clotted Cream to Seaweed read about our top five below. Clotted Cream Gin Truly unique and morish the Wrecking Coast Gin is is made with clotted cream delivering a […]
We are launching our Hedgerow Challenge on Wednesday the 12th of August Five days and five different challenges – we can’t wait. From Blackberry lollies to Sloe Gin to – oh so good. We promise nothing will take more than 30 mins to make. So they can fit into your daily life. You […]
Strutting its stuff on the catwalk this week is Wild Garlic one of the best scents of Spring. It is abundant, tasty and their will be a patch to sniff out near you this April. If you are new to foraging wild garlic is a great place to start, as it’s very easy to identify, […]
Straight from the farm to to the catwalk is the Captivating Carrot Top. This may come as a surprise but the green tops on your carrots are edible! They have a sweet earthy flavour, that is reminiscent of well – carrots. So don’t throw them on the compost but let us tingle your taste buds […]
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VIEW BANGERS & BALLS HEARTBEAT VALUES Husband and wife team Imogen and Duncan Tinkler are co-founder of Bangers and Balls, a supper club and kitchen revolution movement based in the U.K”Kitchen Table Revolution”—is aiming to get people to think differently about food. More people are interested in foraging and seasonal eating but it can feel […]
20/01/2021 Seasons: Why should you bother eating the seasons? We live in a country with amazing produce that changes with the seasons. Yet we often end up eating the same ten meals all year round. This happens for lots of reasons from time pressure to the way food is presented in our supermarkets. They shape […]
29/09/2021 Juniper 101; Terrific Tipsy Tales and Sozzled Stories. Researching for this blog I opened a veritable Pandora’s box of folklore. Apparently juniper could be used for anything from Protecting your home from thieves and witches, treating burns and even a vaginal douche. Oh, and making Gin of course. It is my job to distill […]
