Chef Katherine Frelon is back in the demo kitchen, putting the spotlight on honey
This naturally sweet liquid made from the nectar of flowers and collected by honey bees will be used in each of Katherine’s three dishes when she joins us next Friday. From sweet to savoury, expect a real mix of flavours and plenty of inspiration.
From Scottish blossom infused with scotch bonnet chilli, to Linden tree honey, Katherine will not only be surprising you with the different flavours available, but showing you just how to experiment with honey when cooking, to best compliment other ingredients. All the honey used in her cookery demonstration will be available to buy from our lovely traders Field and Flower too, so you can recreate the recipes with ease at home.
Katherine’s menu will include:
Herbed cheese with pears, pine nuts, and linden tree honey
Peaches and cured ham with cherry flower honey
Gruyere, rosemary and acacia honey monkey bread
Ruby red grapefruitade with Devon flower honey
Join Katherine for tips, tasters, and inspiration on all things honey in the Market Hall 12:30-2pm on Friday 29th July.
This cookery demonstration will be BSL interpreted.