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Fred Searle


Chefs get creative with herbs

A grower in North Yorkshire has hosted an open day to inspire chefs to use herbs and edible flowers in new and inventive ways

Chefs get creative with herbs

Chef Stephanie Moon (centre) poses with edible flowers at the Herbs Unlimited farm

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Herbs Unlimited, which grows traditional and speciality herbs, baby salad and edible flowers, opened its doors to chefs and food companies yesterday to celebrate the versatility of its products.

The event, which was attended by chefs and food companies from across the UK, took place at the company’s farm near Thirsk on the edge of the North Yorkshire Moors.

Award-winning chef Stephanie Moon produced taster canapés, including parsley blinis, sea trout cakes with caper mayonnaise and bean flowers and lemon verbena flambé peaches with edible flowers.

All of her creations were designed to highlight different uses of the fresh speciality herbs and flowers grown on Herbs Unlimited’s 92-acre farm.

The company’s managing director Alison Dodd said: “Interest in fresh herbs has grown tremendously in recent years but we can’t afford to stand still. 

“A significant investment of £200,000 in new machinery will see us increase the size of our packhouse by 2018.

“This will enable us to optimise opportunities for growth in the wholesale markets and through the increasing nationwide popularity of food boxes.”

Guests at the event were also given a tour of the Herbs Unlimited farm and greenhouses, while enjoying a taste and smell of its seasonal products.

The company, which supplies the catering, hospitality, food processing and retail sectors, lists Yorkshire Provender and Eat among its clients.

It grows lemon verbena, mint, lovage, hyssop and green and bronze fennel.

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