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@goodfoodkitchen

  • First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. ₊˚⊹♡🍰🍓♡⊹˚₊

They’re set into a large bed that’s been built up with proper organic matter over time, so the soil is doing a lot of the work for us. It’s rich, well-structured, and full of microbial life, which you can see in the steadiness of the growth and the clean, healthy leaves.

We’re growing a mix of varieties this year to spread the crop and keep a bit of range in flavour and timing. Vibrant tends to come in early, so it’s usually the first to get going. 

#kitchengarden #strawberries #organicgrowing #soilhealth #ediblegarden
  • Given these three-cornered leeks from our friend Diana’s allotment, laid out on the old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive.

I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox. 

#SpringEquinox #ThreeCorneredLeek #AllotmentLife #SeasonalCooking #WildLeekPesto
  • Bench-rested sourdough on a marble pastry board, scraper beside it, knives in the background. Slightly rustic, but the dough’s doing the talking here. It’s just relaxed enough now - ready for shaping into a boule and then into the fridge before tomorrow morning's bake.

#sourdoughbaking
  • Closed the allotment gate for the day this evening. A few hours digging, putting up the framework for a new polytunnel and mulching the fruit bushes. The birds were still busy in the hedges and the beds look better for the work. Okay, let’s go. 

#kitchengarden #kentcoast #goodfood #allotmentlife
  • Tiramisu last night with Glen Ample raspberries from my kitchen garden at the allotment. They were flash-frozen last summer and turned into a simple coulis, then folded through the mascarpone with the coffee-soaked sponge. Chocolate on top, and a few raspberries left whole.

#glenample #raspberrytiramisu
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First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. ₊˚⊹♡🍰🍓♡⊹˚₊

They’re set into a large bed that’s been built up with proper organic matter over time, so the soil is doing a lot of the work for us. It’s rich, well-structured, and full of microbial life, which you can see in the steadiness of the growth and the clean, healthy leaves.

We’re growing a mix of varieties this year to spread the crop and keep a bit of range in flavour and timing. Vibrant tends to come in early, so it’s usually the first to get going. 

#kitchengarden #strawberries #organicgrowing #soilhealth #ediblegarden
@goodfoodkitchen
@goodfoodkitchen
•
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First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. ₊˚⊹♡🍰🍓♡⊹˚₊ They’re set into a large bed that’s been built up with proper organic matter over time, so the soil is doing a lot of the work for us. It’s rich, well-structured, and full of microbial life, which you can see in the steadiness of the growth and the clean, healthy leaves. We’re growing a mix of varieties this year to spread the crop and keep a bit of range in flavour and timing. Vibrant tends to come in early, so it’s usually the first to get going. #kitchengarden #strawberries #organicgrowing #soilhealth #ediblegarden
1 day ago
View on Instagram |
1/5
Given these three-cornered leeks from our friend Diana’s allotment, laid out on the old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive.

I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox. 

#SpringEquinox #ThreeCorneredLeek #AllotmentLife #SeasonalCooking #WildLeekPesto
Given these three-cornered leeks from our friend Diana’s allotment, laid out on the old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive.

I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox. 

#SpringEquinox #ThreeCorneredLeek #AllotmentLife #SeasonalCooking #WildLeekPesto
@goodfoodkitchen
@goodfoodkitchen
•
Follow
Given these three-cornered leeks from our friend Diana’s allotment, laid out on the old rustic table with their white bells still intact. They’re softer than wild garlic, more rounded, but still lush green and alive. I’ll turn most of the leaves into a pesto later - just enough oil and Parmesan to bring it together. The rest can be folded through warm potatoes or eggs. Happy Spring Equinox. #SpringEquinox #ThreeCorneredLeek #AllotmentLife #SeasonalCooking #WildLeekPesto
4 days ago
View on Instagram |
2/5
Bench-rested sourdough on a marble pastry board, scraper beside it, knives in the background. Slightly rustic, but the dough’s doing the talking here. It’s just relaxed enough now - ready for shaping into a boule and then into the fridge before tomorrow morning's bake.

#sourdoughbaking
@goodfoodkitchen
@goodfoodkitchen
•
Follow
Bench-rested sourdough on a marble pastry board, scraper beside it, knives in the background. Slightly rustic, but the dough’s doing the talking here. It’s just relaxed enough now - ready for shaping into a boule and then into the fridge before tomorrow morning's bake. #sourdoughbaking
7 days ago
View on Instagram |
3/5
@goodfoodkitchen
@goodfoodkitchen
•
Follow
Closed the allotment gate for the day this evening. A few hours digging, putting up the framework for a new polytunnel and mulching the fruit bushes. The birds were still busy in the hedges and the beds look better for the work. Okay, let’s go. #kitchengarden #kentcoast #goodfood #allotmentlife
2 weeks ago
View on Instagram |
4/5
Tiramisu last night with Glen Ample raspberries from my kitchen garden at the allotment. They were flash-frozen last summer and turned into a simple coulis, then folded through the mascarpone with the coffee-soaked sponge. Chocolate on top, and a few raspberries left whole.

#glenample #raspberrytiramisu
@goodfoodkitchen
@goodfoodkitchen
•
Follow
Tiramisu last night with Glen Ample raspberries from my kitchen garden at the allotment. They were flash-frozen last summer and turned into a simple coulis, then folded through the mascarpone with the coffee-soaked sponge. Chocolate on top, and a few raspberries left whole. #glenample #raspberrytiramisu
2 weeks ago
View on Instagram |
5/5

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