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A sticky celebration from bloom to plate, with enticing recipes straight from a beekeeper's kitchen.
Honey has been a fundamental part of human existence for over 10,000 years. It has inspired generations of cooks to dream up delicious dishes and drinks both savory and sweet; here, curious cooks will find new takes on familiar favorites, much-loved historic traditions and modern plates.
Amy Newsome offers a glimpse into the craft of beekeeping and the remarkable world of the honeybee. Get stuck in with tempting recipes, from Saffron and Apricot Honey Buns to Honeyed Chipotle Lamb Tacos, Eucalyptus Honey Granita and a Fiery Ginger Kombucha to wash everything down.
A love letter to good food, good honey, and the bees that make it - this is an ode to the simple pleasure of cooking with honey for your artisan kitchen.
Text is extracted and updated from Honey, by Amy NewsomeAmy Newsome is a cook, gardener, garden designer and beekeeper based in London, UK. She has grown vegetables for Raymond Blanc, organic grower Anna Greenland and trained at the Royal Botanic Gardens Kew. She has also worked with prison reform charity Food Behind Bars, helping to bring bees and kitchen gardening into prisons. She has written for multiple publications, including Bloom magazine, on subjects such as single-origin honey and cooking over fire. Her first book, published by Quadrille in 2023, won the Guild of Food Writer's Award for Specialist or Single Subject Cookbook.
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Take 20% off your first order
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