Laurence King will publish the first cookery book by Erin Bunting and Jo Facer, founders of Northern Ireland’s popular farm-to-fork supper club and organic small-holding, The Edible Flower. Laurence King acquired world rights from Juliet Pickering at Blake Friedmann. The title will publish in March 2023, and can be pre-ordered here.
In THE EDIBLE FLOWER, readers will learn how to grow, cook and eat edible flowers. From gardening tips to helpful how-to’s, THE EDIBLE FLOWER is all about making this largely untapped culinary delight more accessible. Illustrated with over 200 stunning photographs, it features more than 50 delicious recipes for small plates, mains, desserts, baking, snacks and drinks, proving that edible flowers are not only a garnish, but an incredibly versatile ingredient. THE EDIBLE FLOWER is not just a cookbook but a guide to connecting to the earth, the seasons, and to a more sustainable way of living.
Ballymaloe trained chef Erin Bunting and organic gardener Jo Facer founded The Edible Flower, a farm-to-fork supper club and organic small-holding based at their farm in Saintfield, County Down, in 2016. As well as supper clubs, they run a CSA (community supported agriculture) scheme, cooking, brewing and growing workshops, classes and demos. Their mission is to enrich their lives and the lives of their family and community through the joy of sharing delicious, inspiring, surprising and sustainable food.
Katherine Pitt, Senior Editor, Laurence King, says ‘Erin and Jo have been a joy to work with because they are both so passionate about edible flowers and care deeply about communicating their rich gardening and cooking knowledge to readers. THE EDIBLE FLOWER is more than a cookery book, it’s a snapshot of a way of life to which we’ll all aspire!’
Erin and Jo, say, 'For us, growing and cooking with edible flowers is about so much more than making beautiful food, though that is a delightful benefit. Edible flowers bring beauty and colour into your garden, provide habitat for pollinating insects, and add unique and surprising flavours to your plate. Through THE EDIBLE FLOWER you can join us on a journey to live within the rhythm of the seasons, to create a gorgeous, sustainable and edible garden, and to make floral dishes that are both delicious and beautiful.’
Photo: Carrie Davenport
About Erin Bunting
Erin is a cook, teacher, recipe developer and edible flower enthusiast. She trained at Ballymaloe Cookery School and is now the head cook at The Edible Flower. Her food is fresh, unpretentious, beautiful, vegetable-focused and inspired by the seasonal produce that Jo grows in their kitchen garden.
About Jo Facer
Jo is an organic gardener and teacher who is passionate about encouraging others to grow their own food. She is a soil and compost fanatic and is interested in sustainable food production and regenerative agriculture. Alongside vegetable-growing and compost-making, she loves cooking with fire, brewing beer and spreadsheets.
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