ERIN AND JO’S STORY
CHARLIE’S STORY
MERLIN’S STORY
Charlie Buchanan- Smith’s charred purple sprouting broccoli with ’nduja, kale pesto and crackling crumb
Based on a seven-acre organic smallholding in County Down, Northern Ireland, the duo host supper clubs and workshops and run Farm & Feast, a Community Supported Agriculture (CSA) scheme. Erin and Jo’s aim is to use the joy of growing and cooking to build community and change the world for the better. In March 2023 they published their first book, The Edible Flower: A Modern Guide to Growing, Cooking & Eating Edible Flowers (Laurence King £25). theedibleflower.com
He co-founded The Free Company with his brother Angus in 2016 to preserve part of their family farm in a more sustainable way – financially and environmentally. It’s a small-scale farm and seasonal restaurant as well as a place of learning, based at the foot of the Pentland Hills on the doorstep of Edinburgh. The founding ethos is rooted in the reinvigoration of forgotten rural knowledge and is driven by a desire to endorse progressive agriculture. the-free-company.com
He’s the chef and founder of Michelin-starred Osip and wine bar The Old Pharmacy in Bruton, both celebrating Somerset terroir and the produce he grows using biodynamic methods at Dreamers Farm. oldpharmacybruton.com
TURN THE PAGE FOR FARM-RESTAURANT RECIPES TO INSPIRE YOU
THE EDIBLE FLOWER, COUNTY DOWN
Erin
Bunting
and
Jo
Facer’s
courgette,
feta
and
mint
dumplings
with
brown
butter
Serves 4
Hands-on
time 1 hour 30 min