Good Food Kitchen

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.

🌶️ Carolina Reaper Pepper – Week 26 Six months ago this was a single seed in a small pot. Now it's thriving in the polytunnel, soaking up the summer heat, and has produced its first ripe Carolina Reaper. Wrinkled, twisted and up to no good. Rated at between 1.4 and 2.2 million Scoville Heat Units, it's one of the hottest chillies on the planet. Gloves only. 🌶️👩‍🌾 #SeedToHarvest #CarolinaReaper #ChilliGrowing #OrganicGrowing #GoodFoodKitchen