News & Journal
-
Thank you for visiting and engaging with 'Trace'
Sunday 4th June was the last day of 'Trace', the art exhibition and programme of events we put on for the Chelsea Fringe festival...
News -
Rhubarb Pickle
Ditch the rhubarb crumble and make this zingy rhubarb pickle which lasts all year round. Perfect for adding to savoury dishes like salads, g
Kitchen Tips -
Dandelion Frittata
Chef Jo March has a recipe for a frittata with a difference - making use of freshly foraged dandelion leaves, which are packed full of...
Kitchen Tips -
How to create a natural bee hotel for nesting solitary bees
Insects are losing their habitat to urbanisation and agriculture, but a big part of the solution is making our green spaces and gardens...
Garden Tips -
Meet some of the residents of our wildlife pond
Ponds are havens for all sorts of plants, birds, animals and invertebrates. Creating a pond in your garden or green space is a really...
Garden Tips -
Asparagus with butter bean mash
It’s asparagus season in the UK and we’re excited to be harvesting the first spears of the season from our kitchen garden to enjoy them...
Kitchen Tips -
Our exhibition 'Trace' is now open!
Created in collaboration with specialist craft gallery Thrown and sustainably led floral art & design studio Metafleur for the Chelsea...
News -
Kimchi Salt
Sprinkle a little kimchi magic onto your dishes with this salt.
Kitchen Tips -
Dandelion flower liquor
A delicious little tipple featuring our favourite so-called “weed” the dandelion. Here’s Chef Jo with simple steps to follow for the...
Kitchen Tips -
WtLF presents issue #14
Where the Leaves Fall is excited to introduce their latest issue, dedicated to the themes of landscape, kinship and connection. A LONGING...
News -
Announcing 'Meeting at the River'
We’re delighted to announce 'Meeting at the River' — an event series collaboration between Selvagem, Flourishing Diversity, Where the...
News -
Delicious Dandelion Root Coffee
Swap your morning coffee for a caffeine-free alternative straight from the garden! Our Head Chef Jo March shows us how it’s done with...
Kitchen Tips