News

All the latest news from your 2015 shows...

Easy Leek and Gammon Bake

Sometimes you want something easy, really easy. But this shouldn’t do away with flavour, sometimes the best food is simple and quick. When I say quick, it’s always a relative thing. You might spend four hours making something, but only actually be doing something for a few minutes. Well this dish ta…

January 28, 2015 Read More
  • Super Sage!

    When an old sage is not a good sage. Sage is a marvelous plant and is really important when it comes to flavour and preserving. But you have to be careful with it, and here are a few tips for that perfect health giving herb. Sage as a preservative Sage adds flavour, but it also helps to preserve …

    January 22, 2015 Read More
  • School Food Matters

    Grow Your Own Lunch with School Food Matters. We are proud to announce our partnership for the second year running with School Food Matters. School Food Matters’ mission is to ensure that every child enjoys fresh sustainable food at school and understands where their food comes from. They are a reg…

    January 19, 2015 Read More
  • Urban Herb's Top 4 'Detox herb's'

    Urban Herbs Top 4 'Detox' herbs'. After trying all those delicious recipes in our festive newsletter we enlisted the help of Urban Herb to help us detox in these cold winter months. Urban Herbs run a specialist Herb Farm and as such believe passionately that natural flavours are far more excitin…

    January 14, 2015 Read More
  • Poule au Pot

    Poule au Pot This recipe is the brainchild of Henry IV of France who, despite having 56 mistresses, was happily married to his second wife, Marie de Medici, who was addicted to eating globe artichokes for their supposed aphrodisiac qualities, and having ended religious wars and rebuilt French comme…

    January 13, 2015 Read More
  • BBC’s ‘Big Allotment Challenge’ Jonathan Moseley confirmed to speak at the show.

    Jonathan Moseley is a renowned floral designer. He is passionate about flowers and draws upon his love of nature and his garden for many of his strikingly beautiful designs. Known for his role as the Floral Expert on BBC’s ‘Big Allotment Challenge’, Jonathan is recognised as a key figure in the wor…

    January 13, 2015 Read More
  • ‘Love the Plot You’ve Got’ launches at 2105 show

    Would-be gardeners looking to transform neglected outdoor spaces can seek inspiration from the Garden Industry Marketing Board (GIMB) when it launches its ‘Love the Plot You’ve Got’ campaign at our shows in London next year. Perfectly timed for the beginning of the growing season, the show is packe…

    December 16, 2014 Read More
  • How to make a sausage with no equipment.

    This week Paul Peacock talks you through how to make a sausage with no equipment as part of our Over The Fence series.  This has to be a serious sausage, and you can make it at home with no specialist equipment or sausage skins. It is also something you can experiment with to create a subtle flavou…

    December 16, 2014 Read More
  • Top ten tips to get your community growing!

    Here are School Food Matters top tips for getting a community or school growing project up and running.  1. MANY HANDS MAKE LIGHT WORK Don’t try to run a food-growing project all by yourself. For your project to be truly sustainable you need to spread the workload. Try enlisting two ‘gardening mon…

    December 16, 2014 Read More
  • Mr Bloom gets set to grow at The Edible Garden Show

    We're excited to announce that CBeebies’ popular, green-fingered Mr Bloom from Mr Bloom’s Nursery will be bringing all the fun of his fertile allotment to The Edible Garden Show. The happy-go-lucky singing gardener, will be popping into our award-winning Experts Theatre on Saturday, March 21 to ins…

    December 11, 2014 Read More
  • Your Guide to a Festive Edible Garden

    We have been busy working behind the scenes at The Edible Garden Show and Good Life Live Shedquarters to not only bring you the best event you have ever been to, but also a free 14-Page Guide to a Festive Edible Garden. We're so excited about our new Cook it! and Make it! areas and all the experts …

    December 4, 2014 Read More