A self-taught cook and sustainable living advocate, Rebecca Sullivan has worked with some of the world’s best food producers, academics, activists, and chefs.
Her mini series of cookbooks includes the titles The Art of Herbs for Health and The Art of Edible Flowers, two ingredients around which she will create a menu incorporating Market produce. Unusually, this won't just include things to eat - Rebecca will also be using produce to create drinks, decorations and even to help make your home smell delicious.
Head down to the Market Hall to see her make:
- Candied petals, herbs & flowers
- Individual baked ricotta pies
- Wild green salsa
- Rosemary, sage & lavender air freshener and linen spray
- Floral syrups 2 ways
Join Rebecca for tips, tastings and recipes on Friday 1st June in the Market Hall, 1pm-2.30pm.