Organic Cauliflowers & Romanesco Cauliflowers from Lyncroft Farm, Ormskirk
(Sourced from Maggie’s Farm Organics, Aigburth Road)

Wild Garlic flowers from near Sefton Park, preserved in Brine

Foraged from Sefton Park
Used in Marinade for Metal Greens, any leftovers in the Autumn Pudding

Organic Chillis grown in Poulton-Le-Flyde, Lancashire, sourced from Windmill Organics, Aigburth Road
Made into chipotle-style smoked chillis, smoked with beech wood from Otterspool Promenade

Imperial Stout from Black Lodge Brewery, Baltic Triangle

Foraged from Calderstones Park & Sefton Park, smoked with Otterspool Beech Wood

Foraged in Woolton Village area, saved from wastage thanks to twitter (thanks to @marieannemcquay and @lplfoodppl )
Used in Pudding and to make Apple Soda, and any leftover will be used to make wine

Foraged in Sefton Park, Otterspool Park & Calderstones Park
Dried into Nettle Tea, with Sage from the Metal Garden

Foraged in Otterspool Promenade, Princes Park & Calderstones Park
Used in Autumn Pudding, leftovers will be used to make wine

Sea Buckthorn
Foraged in West Kirby and Otterspool Promenade for Autumn Pudding

Greens & Parsely
Parsely, Cabbage and Chard from Metal Garden (food miles zero!)
Parsely used in Parsely Oil, with leftover parsley from straining turned into pesto for salad
(Enormous!) Courgettes
From Metal Garden
Used raw in Courgette Salad

Potatoes & Tomatoes
Kindly donated from Litherland Community Garden.
Tomatoes used in Chilli & Stout Ketchup, both in Courgette Salad

Rapeseed Oil **on hold**
From Bennett & Dunn in Shropshire

From farm in Ormskirk, hold for farm name
Sourced from Maggie’s farm organics

From Otterspool Park & maybe Cat’s Garden if we need more

Beech Wood
From Otterspool Park, from recently wind-fallen wood (no trees were damaged in the making of this!!)

Hawthorn Berries
From all over south Liverpool!! Parks to our walks to work - these grow everywhere!