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We chatted all things herbal with Nat Mady, founder of the amazing Hackney Herbal. Hackney Herbal are a social enterprise specialising in creative events which explore the beneficial uses of herbs (sadly often overlooked in seasonal food discussions).

Nat coordinates projects that aim to connect people with their natural environment in a creative, informative and accessible way to inspire and promote more sustainable lifestyles. She co-directs Cordwainers Grow, a community enterprise which emerged out of Cordwainers Garden and teaches people about food growing, gardening and crafts. …


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Gin and rhubarb sour

We aren’t just about eating in season here at E8 in Season, we also love drinking in season. As a special treat (just in time for the long weekend!) we asked John Parry, owner of Off the Wagon, to share a special seasonal cocktail recipe. What better way to use all the excellent British rhubarb that is currently in abundance!?

Off the Wagon are a Hackney based bar events company. They operate out of a beautifully converted trailer that started life as a burger van. Lovingly converted in 2015, JP set up Off the Wagon in 2016 with a view to supplying quality drinks, made with love and passion, to all kinds of events. They bring the party (and the bar) to you! As much as possible, Off the Wagon like to keep things local. Beer is supplied by Leyton’s Signature Brew, and locally foraged fruits, flowers and herbs often make their way into cocktails. …


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Photo by Philippa Langley

We caught up with Kylee Newton, founder of award winning Newton & Pott. Newton & Pott make delicious preserves using wonderful seasonal ingredients all from their Hackney kitchen.

Kylee founded Newton & Pott in 2012 as a means to ‘save the season’ and give good produce longevity. Kylee, originally from New Zealand, started on a whim by making chutney as Christmas presents for colleagues and the business was born and quickly evolved to produce pickles, jams, curds and cordials into what it is today, as an ever growing repertoire inspired by the seasons and fruit and vegetables on offer.

Newton & Pott is based in the heart of Hackney’s food scene, a place where Kylee has resided for 17 years. Everything is made by hand, no part of the making is outsourced and all in a small production kitchen rather than a manufacturing factory. Quality over quantity remains strong in their ethos. …


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courgette “butter” on toast

We caught up with Ceri Jones, founder of Natural Kitchen Adventures and talked all things seasonal.

Ceri Jones is a trained Natural Chef, completing her training at Bauman College of Holistic Nutrition and Culinary Arts in San Francisco in 2013. Ceri runs Natural Kitchen Adventures, which was originally established as a recipe blog in 2011. It subsequently developed into a small business offering retreat catering, teaching and recipe development, whilst maintaining its momentum and reputation as a healthy food blog. Ceri teaches cooking Masterclasses at Made in Hackney in Stoke Newington. In November 2016 Ceri launched her recipe app, Natural Kitchen Adventures, which aims to nurture with nature. The Natural Kitchen Adventures app is based around a seasonal whole foods approach and contains 50 of her favourite deliciously simple recipes, along with seasonal produce guides. …


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Chatting with Richenda Wilson, Marketing Co-ordinator at Growing Communities, was a big deal for me. Growing Communities was one of my main inspirations for starting this campaign. Collecting its organic fruit and veg bags is a highlight of my week and has been a huge education in seasonal eating.

Growing Communities has been supplying people in Hackney with delicious, affordable organic food and building a better, fairer food system for the past 20 years. The award-winning social enterprise runs a fruit and veg scheme that brings control of food back to the community and pays fair prices to local organic farmers. They also run the UK’s only all-organic farmers’ market, home to about 25 small farmers and food producers, every Saturday, 10am till 2.30pm, …


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I first came across Alexandra Dudley on Instagram. Her pictures of wonderful seasonal creations had me drooling over my computer screen. I caught up with Alexandra to find out why she’s chosen to make seasonal ingredients central to her cooking.

Artist, Londoner and entrepreneur, Alexandra will travel far for good food and good art. A firm believer in using seasonal, sustainable and quality ingredients, her company — Punch Foods — was founded on the belief that we should enjoy eating well and feeling well, with her Superseeds being sold at Selfridges, Planet Organic and Ocado. As well as menu developing and food styling Alexandra hosts regular supper clubs and cookery classes. …


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We chatted seasonal eating with Ben Pryor, director and drinks chief at Poco Tapas Bar.

Since its birth in 2004 Poco has toured the UK’s best festivals, preparing mountainous feasts for hungry revellers. Their charcoal grilled fish, meats and wraps bursting with colourful superfood salads have become legendary with festival goers and crew alike.

In Autumn of 2011 Tom Hunt, Jen Best and Ben Pryor Poco set up Poco’s first cafe in bricks and mortar in Bristol’s Stokes Croft. In 2015 they opened up shop on Broadway Market and brought to Hackney a devotion to seasonality, locality, great food and atmosphere with a core passion for sustainability which has seen them gain widespread acclaim and numerous awards for both their ethical practice as well as the quality of their food. …


In the first of our profiles on local businesses who promote seasonal eating in Hackney we caught up with Budgie Montoya, Head Chef at Brooksby’s Walk.

Brooksby’s Walk is a bar and restaurant in Homerton, in a converted 1930’s public convenience building with a brilliant roof terrace. With Jim behind the bar and Budgie manning the pans in the kitchen their food is flavourful and exciting with seasonal and Asian influences served alongside unique, tasty and honest cocktails.

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Miso cod, wild garlic and bitter leaves

1. How does seasonal food influence your menu?

Seasonality forms the basis of any menu related conversations here be it bar or kitchen. Not only do we look at what’s coming into season but we always look at ways we can preserve and prolong, we have a dish on the menu right now that uses a seasonal ingredient (cauliflower) with last year’s elderberries which have been pickled. …


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An introduction

I’m a Hackney resident with two small children on a mission to get Hackney educated on what’s in season. Since having kids (i.e. spending a little more time away from my desk and/or the pub) I’ve had a bit more time to think about the food I am buying and cooking. I’ve always known some very basic food seasons (asparagus in June/July, strawberries over summer, sprouts over Christmas) but not much beyond that. …

About

E8inSeason

Getting Hackney eating seasonally. What's in season, how to cook it and where to eat and buy it! Get involved #e8inseason

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