On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower.

In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.

Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve.

Recipes include:
Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,
Pot Marigold Soda Bread,
Lilac Panna Cotta with Strawberries,
Rice with Lemon Verbena, Cardamom & Edible Flower Petals,
Marigold Petal Pasta,
Courgette Flower Tacos,
Carnation and Blackberry Cooler,
Slow Roast Lamb with Lavender, Lemon & Apricots,
Blackberry & Sweet Geranium Tart,
Vietnamese Summer Rolls with Violas,
Aubergine Katsu Curry with Pickled Magnolia
and many more ...

Ballymaloe trained chef Erin Bunting and organic gardener Jo Facer founded The Edible Flower in 2016. Having run a successful supper club in their East London home, the Leytonstone Brewhouse & Kitchen, they moved to Northern Ireland to find a permanent base closer to nature. The Edible Flower is a farm-to-fork supper club, organic small-holding and fledgling cooking and growing school based at Erin and Jo's farm in Saintfield, County Down. As well as supper clubs, they run a CSA (community supported agriculture) scheme, cooking, brewing and growing workshops, classes and demos. Their mission is to enrich their lives and the lives of their customers through the joy of delicious, inspiring, surprising and sustainable food. The Edible Flower is their first cookbook.