Chelsea in Bloom is so much more than just the flowers, this year there will delectable range of florally inspired foods to tempt every palette.
The Saturday Market will be taking part in Chelsea in Bloom this year but in a slightly different way. Instead of creating floral displays, the market traders will be creating delicious foods with a floral inspiration.
Drop the Juice will be creating an organic ginger and rose syrup. A double delight, the combination of their spicy, organic, ginger-infused cordial with an aromatic scent of rosebuds, will be like drinking a cup of happiness on a beautiful summer day. All you will need do is add (hot or cold) water.
Cutter & Squidge will be making a floral themed biskie in homage to Chelsea in Bloom. The “Good Morning” Biskie will be flavoured with milk chocolate, coffee and lavender.
If you are a tea lover you will love Yumchaa’s floral themed tea. They will be creating a green tea fused with elderberry apple and lemon flavours, sunflowers, rose, blue mallow and peonies.
All of Crumbs and Dollies cupcakes will have a floral theme, whether in decoration or in flavour. They will be selling their most flowery flavours, including vanilla rose, lavender caramel and violet as well as favourites, such as Red Velvet, Chocolate and Vanilla. Their stall will also be decorated like a garden in bloom.
The Big Dipper will be creating a special dip for the event, inspired, of course, by the artisan garden theme, which is one of the judging categories at Chelsea Flower show. Their “Chelsea Singer” dip will combine the cultivated pea and asparagus, with the wild stinging nettle forged from the local park to create a truly sumptuous, verdant dip.
Karantania Delicatessen will be making two delectable products for Chelsea in Bloom inspired by Mother Nature. Potted bread, made with roasted peppers and cheese, followed by Edible Earth Cake (chocolate lovers’ heaven), are sure to make your mouth water.
The menu at Manicomio will be transformed during the event into a floral feast. For starters, try Nasturtium, dandelion and hens egg salad with anchovy dressing. Follow with a choice of grilled swordfish with panzanella and lime leaves, sheep ricotta and borage ravioli with fennel pollen and chive flowers or devon beef onglet with misticanza and horseradish. Sweet lovers can then choose from Jasmin tea tiramisu or strawberries, elderflower jelly and rose ice cream. What a spread!
There will be many more floral themed foods at the Duke of York Saturday Market, so make sure you visit Chelsea in Bloom between Monday 20th – Saturday 25th May. For more information, please visit the Chelsea in Bloom website.
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