Good Food Kitchen

Harvest to plate. 🧺 A morning harvesting at the allotment, picking and digging what was ready - Carolus potatoes, Swiss chard, tomatoes, sweet peppers, chillies, cucumbers, raspberries and basil. Most made it into the trug. A few raspberries encountered difficulties somewhere between the canes and the basket. This is the bit we enjoy most - growing food until it’s ready, harvesting it at its best, then deciding what to make with it. °˖𓍢ִ໋🍃✿°.💚⋆ #GrowYourOwn #GardenHarvest #KitchenGarden #Allotment #GreenHeart

Meltdown mode is officially activated in the kitchen today! 🥵🍒 We were given the first of the harvested organic black cherries by our neighbour Chef Thor Davidson. We churned them into a fresh batch of homemade black cherry vanilla ice cream. It’s the perfect reward for coping with this intense summer heatwave. This is a brand new recipe we are developing right from the kitchen garden, and we love how the dark pink cherry-infused cream turned out. How is everyone else surviving the heat today? Is it ice cream for lunch weather where you are? 🍦👇 #GoodFoodKitchen #AllotmentLife🌱 #HomemadeIceCream #SummerVibes❤️ #BlackCherryIceCream

I entered my Teddy Bear sunflowers into the Sandwich in Bloom flower and produce show and came second. My Honeycomb tomatoes went one better and took first place. Well chuffed. 🌻🍅 #teddybearsunflower #sandwichinbloom

Weekly sourdough bake. I call this one the Kent Coast Bad Boy - open crumb, dark crust and made with regenerative and organic flours. This loaf is off to a picnic. #sourdoughclub #regenerativeflour

Birthday girl lunching at Birdies in Whitstable. Moules frites first, followed by beautifully cooked pan-fried sea bream. And Mr Z arranging it all. A very good way to spend a birthday.