We Forgotten Feast have sent our sourdough starter Cleo into the wide world. We were Inspired by Herman the German cake and also our feelings about food waste. At Forgotten Feast we feel that bringing value to your food helps you waste less. Making your own bread is a very enriching experience. Cleo is 6 months …

Here is a very exciting and easily made wild aperitif by Peter. I don’t know about you but I’m going straight out for a walk to find some Beech leaves! Ingredients  700ml bottle of gin Young beech leaves – enough so the gin just covers 150g white sugar 40ml brandy Large jar/container Method  Don’t bother …

For foraging May is a transitional month between spring and summer. The beginning of the  month is still very much spring, but by the end of May you are getting early summer classics like elderflower and even the very first chanterelles. The list below is what I have locally in the south. There are great …

If you’d like to really embrace the ‘nose to tail’ ethos, eating the head of an animal is a good start. It will give you lots of points for bravery. Even though I’ve prepared various offal and extremities for many a feast, when I pick the meat of a boiled head I still feel a …

Bristols Feeding the 5000 was an amazing success on Saturday. Thousands fed and plenty of money raised has inspired us to do the same. In my  restaurant Poco we will be holding a huge feast of Moorish inspired delights, all created from surplus food sourced by FareShare Southwest and ourselves. Time: 6.30 onwards on Tuesday …