We've cooked a lot of nettles recently. This is probably the end of the season where we are, as they come into flower and get too bitter and tough. For an evil bastard, the stinging nettle is, I think, one of the most beautifully structured plants. It lo… bit.ly/2VYckG0

A monster of a pork shoulder, from a Gloucester Old Spot / British Lop crossbreed, raised by Andrew at Gill Wing Farm near Tunbridge Wells. 🐖 It's been rubbed with a spice mix inspired by a recipe in the OG cookbook, De Re Coquinaria, attributed to … bit.ly/2He1wv6

Roasted fig leaf honey 🍯 Fog leaves from last summer, lightly toasted in the oven, dehydrated, blitzed and infused into honey under vacuum for six months. Getting drizzled on juniper wood smoked queso fresco from @gringadairy along with fig leaf oi… bit.ly/2vRp2b9

Ice clarifying a garum made from the frames and heads of 20 red mullet, pulp from juicing a Crown Prince pumpkin, a handful of semi dried tomatoes and our homegrown spelt koji. Funky. 🐟🍅🎃👃🏻 • #blanchandshock #camberwell #southlondon #artichokemews #… bit.ly/2JGbC9X

SAVE THE DATE 👉🏻 Friday 5th & Thursday 6th July 👈🏻 • We are super excited to announce that we will be hosting two nights of dinners cooked by our friend Ben Reade (@benedictreade) formerly Head of Culinary R&D at Nordic Food Lab in Copenhagen, and no… bit.ly/2WhpfD4

Bottling garums today. The line-up: -Pheasant -Red mullet, semi dried tomato and dried pumpkin -BBQd pork, white beans and hay ('Cowboy') -Egg whites -Mushroom and juniper wood. All with homegrown koji from Aspergillus oryzae grown on pearl barley. #b… bit.ly/2HAmIMg

Ben Reade x Blanch & Shock x Truffles x Cheese x Langoustines x Wines x 🔥 #southlondon #camberwell #dinner #guestseries #keepingfoodinteresting

70 day aged beef rump ground with spelt koji for #garum • #blanchandshock #camberwell #southlondon #artichokemews #koji #mould #enzymes #garum #beef bit.ly/2MF16D8

Found a great patch of sweet woodruff in a birch forest in Hampshire this weekend, after having a quick trim, its drying at 39c and the whole kitchen smells of coumarin. 🌿🌿🌿🌿🌿 #blanchandshock #camberwell #southlondon #artichokemews #wildfood #for… bit.ly/2KheQSz

Williams pears, cooked at 60c for three months, drained of juice and passed through a sieve. Drying now to make a thicker paste. 🍐🍐🍐🍐🍐🍐🍐🍐 #blanchandshock #camberwell #southlondon #artichokemews #enzymes #blackenedfruit #incubator bit.ly/2wQQAhk

We've a had a few tickets become available for our dinner with @benedictreade, co founder of @edfoodstudio and @companybakery on 5th and 6th July. Hit up our events page for deets and tickets. 🍽🍷 👉🏻 blanchandshock.com/events Don't sleep on this one, it'… bit.ly/2WHxslc

Prawn sauce 🦐 . Heads and shells grilled over damson wood and made into an oil, which we emulsified with prawn roes, mustard, apple vinegar, and a broth of smoked prawn shells and fresh juniper wood . Prawny #blanchandshock #camberwell #southlondon … bit.ly/2KgibkF

Soaking peeled Isle of Wight cherry tomatoes in lacto-fermented fig leaf brine. Later these will be painted with fig leaf syrup and covered with lemon tagetes and marigold petals (grown in the vertical LED farm @mini_crops) for an event for @irisceramica… bit.ly/2x6NZjk

Olive lentils from @hodmedods , roasted arborio rice and aspergillus for a gluten free shoyu #blanchandshock #camberwell #southlondon #artichokemews #koji #mould #glutenfree #lentils bit.ly/2YdpME4

Langoustines from the Hebrides. On the menu with radishes, peas, broad beans, mint and a sauce of roasted lango heads and shells. The fifth serving of a wonderful menu by @benedictreade at our studio tonight. #blanchandshock #camberwell #southlondon #… ift.tt/2XLN2ff

🍅 • Isle of Wight tomatoes w Tasmanian mountain pepper & dried verbena • Strained yoghurt with fig leaf oil • Nasturtium petals, sepals & stamens #blanchandshock #camberwell #southlondon #artichokemews #dinner #tomatoes #yoghurt #figleaves #experime… ift.tt/2xV4tLS

This weekend there are some amazing events at Custom in Folkestone including this session on food and migration. Head to their profile below to see the whole line up. #Repost @customfolkestone with Repost ・・・ Also on the final day of “Something… ift.tt/2nlHxDU

The current house boule. Roughly half white, half sifted wholewheat, with a little oat porridge and some wheat germ, pumpkin seeds, sunflower seeds and linseeds. This one’s a bit of a mix of provenance but we’ve been enjoying flour from @gilchesters and… ift.tt/314ThIG

Roasted kale sprout filled with mustard scrambled egg, salmon roe and aonori seaweed. A canapé for our friends Moooi London store last night. ift.tt/39B1DfA

#Repost from @vaughn.tan with @regram.app ... if you run a restaurant, cafe, bar, pub, or food retail business, there are so many low/no-cost things you can do to reduce your risk of spreading #coronavirus. this guide is written specifically for F&B, and… ift.tt/2TSrKtv