This Saturday 13th we are holding a supper club aboard the Volharding. We will be making this recipe together. Book your tickets: Forgotten Fish Supper Club Pilchards are oily, full of omega-3 and take very well to smoking. The preserved lemon cuts through the full flavour and oiliness with a powerful twang, making this dish a ... Category: Forgotten Food
Cooking with the ugly, the unwanted and the unloved
Cooking with the ugly, the unwanted and the unloved
Smoked Sardine Bruchetta »
This Saturday 13th we are holding a supper club aboard the Volharding. We will be making this recipe together. Book your tickets: Forgotten Fish Supper Club Pilchards are oily, full of omega-3 and take very well to smoking. The preserved lemon cuts through the full flavour and oiliness with a powerful twang, making this dish a ... Forgotten Fish Supper Club and Sustainable Fish Class »
Captain Olszewski and I are joining forces to start a supper club aboard the Volharding, a beautiful sailing barge built in 1890. Our premier event will be held on Saturday, 13th October as a fundraiser for Action Against Hunger. We start at 5 pm. the evening will involve fish skills, cookery demos, a huge shared ... Forgotten Feast on the Bridge – Video Blog »
Forgotten Feast takes food that would otherwise be wasted and cooks elaborate feasts to raise awareness and funds. Watch our short film to learn more about the way we work. Subscribe to our blog to be amongst the first invited to our sustainable events. Forgotten Feast believes that the 20 million tonnes of annual food wastage ... Cleo the Friendship Bread: Video Blog »
Cleo has been passed between hundreds of friends in the UK and Europe already and she makes a very tasty loaf of bread indeed. If you would like to make Cleo, keep your ears open, and subscribe to my blog for info and recipes. I give little pots of Cleo away at all my events, so ... Wild Food in May by Peter from Absolutely Wild »
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 ... Sheep Head with Cumin and Lemon »
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 off a boiled head I still feel a ... (Pig’s) Heart on the table – Where do our ingredients come from? »
Last week, The Forgotten Feast cooked for over 350 satisfied diners. Held at FareShare’s Bermondsey Warehouse, we were able to produce four fantastic feasts using more than 85% of ingredients sourced from surplus and unwanted stocks. By intercepting this food on its journey to landfill, we were not only able to prevent a load of ... Cure pork fat at home »
Cured pork fat This recipe takes the ‘No Waste’ ethos to the next level. Lots of people avoid fat for health reasons, but there’s no arguing it is delicious full of flavour and energy. I believe that if an animal is killed for consumption then it should be consumed from nose to tail. Theres all ... The Life of a Loaf »
7 Ways To Use A Loaf Throughout Its Life Bread is a product that we expect to buy uber fresh. It’s almost seen as our right as a human being. Gastronomically there is nothing better than walking into a bakery that’s pulling fresh loaves out the oven. Even thinking about it is sending me into ... Feeding the 5000: Pigs Liver Bruschetta »
Pigs liver is a straight up poor mans calves liver, and with out any of the guilt. Its really important that the livers are fresh, this will ensure you get a delicious taste. Liver is very nutritious and iron rich, so it ticks all the boxes. Unfortunately it has a bad reputation mainly for being ... 
