Beetroot, baked, dehydrated and poached in beetroot juice and dill pickle brine. Dried dill pickle and a blob of beach rosehip paste. Draining the buttermilk from a batch of freshly churned cultured butter. Pannaged pork belly from the New Forest, dry-aged for three weeks by The Butchery Ltd. Cured rainbow trout, roe, chervil roots and leaves and butter. Barbecued leek, fermented and roasted mushroom paste, and salad of black mustard, pickled ramson buds and tarragon. BLANCH and SHOCK at ARTICHOKE MEWS.

Spa Terminus is an area for food production and distribution in which like-minded businesses can grow and develop with the security of long-term tenure. In this corner of Bermondsey, which has had a rich history in food production and wholesaling, Spa Terminus has taken a section of railway arches and is working with Network Rail and Southwark Council to restore the area to an industrious manufacturing base supplying food destinations throughout London and the UK.

The item you just added is unavailable. Please select another product or variant. The item you just added is unavailable. Please select another product or variant. Take the kitchen with you. To the field, festival and forest. Wellies, sleeping bag, Prakti. Terrace, balcony or in the back garden. Cook where you want to cook. Food should taste this good.