Recipes for a delicious locally sourced dinner party

Catering for guests in your own home can be a daunting prospect. However, with some “cheffy” tricks of the trade a lot of the stress can be removed with most preparation the day before. This ensures an impressive dinner party whilst ensuring your guests are not neglected.

With this is mind we have prepared some of our favourite dishes and presented these with recipes and some pictures.

On Saturday 26th January 2019 our Head Chef Lee and Peter Moulam cooked these dishes live on Radio Sheffield.

Kat’s Kitchen a popular Radio Sheffield broadcast

Kat’s Kitchen a popular Radio Sheffield broadcast


The PJ taste Sheffield Egg served with a winter salad of local grown miners lettuce and foraged dandelion

Chicken ballotine stuffed with Stanage Millstone Cheese and PJ taste preserved local heritage tomatoes

A light PJ taste honey and rosemary sponge served with lemon curd and spun sugar.

First Course - Salad of The Sheffield Egg with seasonal salad

The Sheffield Egg is a big eat so we would recommend serving half per person as a starter. Recently we have been serving with a winter salad dressed a vinaigrette made with our own elderberry vinegar. Its amazing how salad like miners lettuce, mibuna and red dragon mustard survive quite severe frosts. If you are brave you can even add foraged dandelion which can still be found in good quantities right through the winter.

The Sheffield Egg is a big eat so we would recommend serving half per person as a starter. Recently we have been serving with a winter salad dressed a vinaigrette made with our own elderberry vinegar. Its amazing how salad like miners lettuce, mibuna and red dragon mustard survive quite severe frosts. If you are brave you can even add foraged dandelion which can still be found in good quantities right through the winter.

The Sheffield Egg – to make 4


4 Local free range eggs
For the coating::
72g breadcrumbs soaked in 60ml vegetable stock
60g PJ taste pickle (or use your favourite)
80g grated Fountains Gold Yorkshire Cheddar cheese
200g Moss Valley pork sausage meat
1 tsp Henderson Relish

To finish:
Dish of equal quantities of toasted breadcrumbs, sesame, pumpkin and sunflower seeds for coating
Dish of 1 egg mixed with 100ml milk

Prepare a baking tray of the coating mixture by toasting in the oven a mixture of breadcrumbs, pumpkin, sesame and sunflower seeds until nicely coloured. Briefly blend to form a crumbs fine enough to coat the eggs but still having some texture.

Boil a pan of salted water using enough to easily cover 4 eggs.
Once boiling carefully lower the eggs into the water and immediately start your timer for 6 minutes. You are wanting to achieve a runny centre to the yolks.

After 6 minutes remove the pan and after pouring off the hot water leave under a running cold tap to cool the eggs as quickly as possible. Once cool carefully peel – the eggs will be quite soft so go carefully.

Divide the coating mixture into four equal balls. Using wet hands press the balls into a flat circle and carefully place around the eggs sealing the edges to ensure no gaps.

To finish dip in the egg/milk and then in a mix of toasted breadcrumb, and seed mix mix to form a “shell”. Ideally using a rounded silicon mould (to help keep the shape) bake in a pre-heated oven at 200 degrees until the pork coating is cooked to 75 degrees.

Cool and then store. Will keep refrigerated for a maximum of three days including the day of production.

Chicken Ballotine stuffed with Stanage Millstone Cheese and Heritage Tomatoes

The ballotine is stuffed with local cheese and tomatoes. As part of our drive towards a zero waste kitchen we have been recently using tomatoes preserved from last year. We simply use a dehydrator to preserve heritage tomatoes from Sheffield Organic Growers

The ballotine is stuffed with local cheese and tomatoes. As part of our drive towards a zero waste kitchen we have been recently using tomatoes preserved from last year. We simply use a dehydrator to preserve heritage tomatoes from Sheffield Organic Growers


  • Four 7oz/200g Chicken breasts

  • 6oz/175g Stanage Millstone Cheese

  • 3.5oz/100g Preserved heritage tomatoes 0r sun-dried tomatoes

  • 2 little gem lettuce (each cut in half)

  • 150ml white wine, 200ml single cream and parsley for sauce

  • 1/4 finely diced onion

  • 15 new potatoes - to be boiled and crushed for the garnish

  • Some herbs for garnish, we added Saltbush a perennial plant grown on our plot

Make an incision into the “fat” end of the chicken breast and using the knife blade make a pocket to stuff with the seasoned tomato and cheese mix. Wrap in cling film and tie each end ready to poach in water. The chicken breast can be poached the day before your dinner - ideally a temperature probe should used to ensure the centre reaches above 75C degrees. These should then be cooled as rapidly as possible prior to refrigeration.

On the night of your dinner they can be re-heated by cooking in a hot pan with oil and butter. (Please ensure the cooking time allows the centre to reach a piping hot temperature). Remove the chicken to rest whilst you cook the lettuce and make the sauce.

Fry the halved little gem lettuce in the same pan to gently wilt adding some additional butter. Again remove and keep warm.

For the sauce simply soften the onion in the remaining pan juices, “deglaze” the pan with the white wine allowing it to reduce by one third. Add the cream and chopped parsley and check the seasoning. You can at this stage “monte au beurre” which means adding chilled cubes of butter, swirling then into the sauce to achieve a rich and silky smooth finish.

Serve with crushed new potatoes, cutting the chicken in half and arranging with the sauce and your chosen herb garnishes.

Steamed sponge with PJ taste honey and local grown rosemary with lemon curd and spun sugar

decorated with a spun sugar nest adds the wow factor!

decorated with a spun sugar nest adds the wow factor!

The sponge can be made as one large sponge in a pudding basin or as individual portions using smaller “dariole” moulds.

Lemon Curd: 175g/ 6oz of a quality lemon curd make or ideally make your own!

  • 175g/ 6oz butter softened

  • 140g/ 5oz caster sugar

  • 3 eggs

  • 175g/6oz self-raising flour

  • 1 tbsp milk

  • 1.5 tbsp local blossom honey

  • 2 tsp finely chopped fresh rosemary or thyme

Generously grease your pudding basin or individual moulds.

Put the lemon curd into the bottom of the single or split between the individual moulds. Put the ingredients for the sponge in a food processor and blend until smooth (but don’t overwork the mix), then tip into the pudding basin or split between the individual moulds. Cover with a lid made of baking parchment and foil, and tie with string. Stand the pudding on the upturned bowl in a saucepan and pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs or 30 minutes for individual moulds, topping up with boiling water if the level gets too low.

To decorate your plates add “pools” of a local fruit puree, crème fraiche and dehydrated fruit along with a spun sugar nest or spun sugar shards.

N.B. Spun sugar is a “cheffy” trick which is easier than it may seem! Simply melt 175g/ 6oz caster sugar in a pan bringing to the boil without stirring. Once a caramel colour take off the heat and for shards pour onto a greased baking tray breaking into shards once set. For a fancy basket drizzle the caramel over the base of a greased ladle again leaving to set before removing.

The PJ taste team celebrate Adam's 10 years of dedicated service

Last month our team had an evening out with a very special purpose - to celebrate Adam's ten years of exceptional catering service with us.

Having completed all ten years of his working life all with PJ taste, we have seen him develop from an enthusiastic young home cook (and lover of food) to a catering professional.  Initially a little shy Adam is now a confident team member who upholds perfectly the PJ taste values.  Whilst spending the majority of his time at our production kitchen in Attercliffe, Adam also has an excellent front of house presence which guest immediately warm too.  This was developed during our time running the café at the technology centre.   

Adam's choice was to race in a Grand Prix so the location was Sheffield's Teamsport Go kart track off Shepcote Way. Serious stuff but highly enjoyable giving plenty of stories for the meal later.

Before the Fray, Adam is back row fourth from the right.

Before the Fray, Adam is back row fourth from the right.

I asked Adam what he remembers as the highlights of his service so far and what his ambitions are for the future.  He said that the friendships he has formed with work colleagues and the opportunity to work across such a range of food styles with quality local ingredients are important.  He has also enjoyed the location catering particularly for weddings where we have been lucky enough to cater at venues like Whirlowhall Farm, Woodthorpe Hall, Hargate hall, Smallshaw Cottages and more recently Wentworth Woodhouse and Chatsworth.

There were thrills and spills on the night which included John breaking a rib in the effort to catch the eventual winner our youngest employee Bradley!  A side bet of £5 was handed over by John in good spirits (despite his discomfort).  None of this though took away from our appreciation of Adam's valuable contribution to the PJ taste journey - heres to the next 10 years!

Great testimonials from our clients in June so far!

Its always brilliant to receive positive feedback from our customers and so far in June its been a bumper month.  We would like to thank our guests for taking the trouble to comment. 

We have had a great response from Sheffield Universities landscape department following their event Upstairs@PJtaste where we hosted 45 visiting Swedish landscape architects.  The Elderflower Champagne was a hit and we particularly enjoyed the traditional Swedish folk songs once the cash bar had been amply used!

Anthony and Jude Hinchcliffe celebrated a wedding anniversary with a fabulous outside party in glorious weather (once the freak storm had passed!).  We catered for many University of Sheffield events and enjoyed providing evening canapes, burritos, bowl food dishes and BBQ's for corporate clients such as BHP and Sheffield's BDP companies.  Here are some of the comments made by these people:

The party was brilliant and you just made it go so smoothly. Everyone loved the pizzas, canapes and desserts and you were so brilliant at keeping everything moving. Thank you so much.xx

Emma and Ricky – Wentworth Woodhouse  June 2018

We just wanted to thank you all for your hard work last Saturday. The party pre-storm caused havoc but your staff rallied round and went above and beyond to help us stop the marquee from blowing away and becoming flooded. Everyone from PJ Taste worked so hard to make our anniversary party so successful. The canapes , BBQ skewers  and curry's were all cooked to perfection. Everything was tidied away afterwards and you completely took  away the stress of the evening leaving Anthony and I to relax and enjoy our celebration.We would highly recommend you and look forward to using you again in the future.

Jude and Ant 16th June 2018

We organised an event and asked PJ Taste to be in charge of the catering. From the beginning they were extremely helpful. We had a limited budget and John provided excellent advice and was very flexible in delivering a first-class service. Their canapes and nibbles were delicious and we would not hesitate to recommend them to other colleagues for similar events.

Sharon and Adelina, Faculty of Science Mass Spectrometry Centre, University of Sheffield - May 2018

 Hello Tracy and team,Thank you so much for making our party so seamless. I really appreciate all the effort you and your team went to.

Alex Howe Marketing Manager BDP June 2018"


Chocolate and Cocktail demonstration in Sheffield

Enjoy an evening making delicious chocolates and learning to mix a range of cocktails in the comfort of our meeting, dining and event venue on Staniforth road in Sheffield. Thursday Evening 8th March 6.30pm for 7pm 

PJ taste espresso chocolate martini cocktail

PJ taste espresso chocolate martini cocktail

Join us for a relaxed evening Upstairs@PJtaste immersing yourself in a world of chocolate and cocktails!  Our demonstration will include the chance to get hands making chocolates and mixing cocktails!
Your PJ hosts will guide you through the tempering of chocolate, using moulds to make delicious pralines as well as mixing some iconic and locally inspired PJ taste cocktails and Flairing Demonstrations. Thursday 8th March 2018, 6.30pm for 7.00pm £18 per person

To book tickets please complete the form below

Name *

A successful meeting and networking event at our dining and training centre in Sheffield

Our event space today hosted another successful meeting with a group of Sheffield based small business owners.  Brought together by Andy Hanselman the subject covered was recruitment and retention.  Presentations were given by Louise from Benchmark Recruit and by Bhayani Law.  We received lovely comments on both the quality of the food and the attention to detail with which we have refurbished the meeting room.

Delegates from Andy Hanselman's Connect 6 group enjoy the presentations

Chef Lee prepared delicious vegan muffins as a welcome treat and a hot lunch of chicken with mozzarella.

Sheffield hampers - last posting day - Wednesday 20th December 2017


Our range of Christmas hampers all contain delicious, locally sourced foodie gifts.  Starting at £24.95 for the Sheffield Favourite, the luxury hamper at £125 shown above comes in its own quality wicker basket and contains the following:

  • Sheffield Honey 12oz jar
  • Henderson’s Relish 142ml
  • Sheffield Cook Book - "Second Helpings"
  • PJ taste Preserve 12oz
  • PJ taste Chutney 12oz
  • 12 PJ taste handmade Chocolate Truffles 
  • Frazers Sheffield Roasted Triple Certified Coffee 250g
  • PJ taste luxury Christmas Pudding
  • John's Pickled Killamarsh Chillies
  • 20cl Sir Robin of Locksley Gin - distilled in Sheffield
  • 275ml PJ taste locally foraged rosehip syrup

The last posting day for UK deliveries in time for Christmas is Wednesday 20th December so to ensure your order arrives in time please place with us by close of business on Tuesday - thats tomorrow as I write!  Happy Christmas.

The art of cheese making at Cow Close Farm

The innovative Stanage Millstone Cheese by Cow Close Farm

The innovative Stanage Millstone Cheese by Cow Close Farm

Nestled beneath the majestic Stanage Edge at Cow Close farm, Sophie and James Summerlin are doing something wonderful. They are making great cheese from high quality local milk pouring all their passion and energy into the mix.

The PJ taste chef team visited on the 6th of November to learn more about the process and to witness a batch of cheese making in progress.


Arriving at the farm it was clear that the family are making all round improvements to the farm.  It was great to see the new tree planting, the activity around the duck pond, and the developing orchard.  Careful driving skills were also needed to nudge past the sheep guarding the car parking area!


After donning protective coats and hats and using the hand washing facilities we entered the purpose built production area.  James was an excellent guide and over the next 2 hours he gave us a fasinating insight into the art and science of their cheese making.  The science is based around the alchemy of fermentation governed by the bacterial yeast and cutlures used combined with time, temperature and humidity.  However, as James explained not every batch reacts in the same way even thought the scientific variables appear to be identical.  I guess this is where the art of the cheesemaker comes in.  Over the course of the afternoon it became apparent that the art involves the sum of lots of actions and decisions that the cheese maker takes.  Many of these are I guess made subconciously based on their experience and intuition.

But back to the science James outlined how a typical day in the creamery goes.  With an early start of around 7am, 550lt of fresh milk is collected from a neighbouring farm. This is transported back in the purpose made stainless tank and immediately transferred to the creamery ready to be put through the continuous pasteurising machine. This is designed to bring any bacterial counts down to way below any prescribed limits and samples are taken and calibration checks made to ensure this is happening. 

The milk is now held in the temperature controlled creamery, a warm and humid atmospher with the particular aroma of fermenting milk a heady mix of rich cream with a lactic tang.  James then runs of batches of milk into mobile tanks and adds the important cultures of bacteria and rennet.  Incredibly small amounts are used (as small as 3g in the entire 550lt batch) but this given these conditions rapidly multiples and starts to form the milk into curds.

Ever watchful of the time James then cuts the curds to start the process of separating them from the whey which is a clear liquid which although a by product still contains some nutrition.  This goes to the hungry on site pigs which are a cross between Ironage and Glousters.  On our visit we nominated Adam as the whey taster - he was not too keen on its already acidic flavour!

When James was happy with the consistency of the curd the next crucial stage was filling the moulds.  He expained that these had been designed and made specifically for their trademark Stanage Millstone Cheese by Sophie.  Quite an ingenious design which allows the central tube to be removed later in the process to leave the millstone effect.  Whilst on the moulding table excess whey is still being dispensed with through the open mesh floor, a process which is further encouraged by a mid way turn of the moulds.  Quite a skilled operation and repetitive given the volumn being made.


On to another table to free up the moulding table for the next batch we got our opportunity to help with a further turn.  This operation was not as easy as it looked given that the cheese was still in a semi set form and a dextorous touch was needed.

When James and Sophie are happy with the consistency of the cheese they are transfered to the "hastener", a humidity and temperature controlled space which gives them an overnight opportunity to continue the crucial formative fermentation.  The following day the cheese are transfered to a special maturing refrigerator which is set to maintain a constant 13C at a very high level of humidity.  It is here that the flora of penicillin and yeasts from previous batches work their magic and start to build up the distinctive white bloom of mould on the surface.  This is the Penicillium bacteria and is perfectly space to eat unless you are unlucky enough to have a specific allergy to this mould.

Over the next week this process continues with some sweeps through the shelves to hand pat down the mould to ensure that it is evenly spread over the cheeses.  It is during this time that the cheese is ripening from the outside in, the initially chalky white interior being turned in to the more liquid and distinctive great tasting cheese.  After 5-6 days the cheeses are wrapped and tranfered to a larger walk in fridge where further maturing for around 3 weeks takes place.  Again conditions of storage are crucial and the humidity levels have to be kept at around 70%.

At this point in the day James brought out a number of cheeses at different stages of ripeness and we were able to sample them to see how the flavours were developing.  We also got the chance for a sneak tasting of a blue cheese version which was a pleasant and interesting development of the original flavour.  Whilst the couple were not happy with the level of blue mould that had built at the time of our visit,  I am sure they will work hard to bring this new cheese to market at some point soon. 

With our day drawing to a close we made our way back to Sheffield, enjoying the sunset from Stanage Edge and full of admiration for the dedication and hard work which James and Sophie put into every cheese.  We thank them for their generous hospitality and for sharing so much of this fasinating process.

Beautifully ripe stanage millstone cheese with pj taste sourdough and red onion marmalade

Beautifully ripe stanage millstone cheese with pj taste sourdough and red onion marmalade

Stanage Millstone Cheese is available at these stockists and you can often catch James and Sophie at Sheffield and surrounding area Farmers Markets.  There is some additional slightly more technical explnations of the science in this Guardian article and here from the Reluctant Gourmand.






Our Meeting and Dining Venue Refurbishment Update #5

Our refurbishment of Upstairs@PJtaste is very nearly complete and we are taking bookings for September!  We have taken time to ensure that we respect the heritage of the building (dating back to 1850) but also wanted to add some interesting and bespoke new features of our own. 

The final task has been to construct and fit the handrails for the new entrance and staircase.  I am excited to have teamed up with talented local craftsman, Ollie Allen, and together we have designed a solution using local Ash (in fact some of it grown on our own plot).  This will have a sculptural feel and will hopefully appear to grow from the wall!

Ollie with an early sample of local Ash

Ollie with an early sample of local Ash

We are very happy with the warm feeling that we have created in the main room.  The natural colours in the grain of the wood from the handmade tables matching the original wooden trusses and working well with the Caligaris chairs. 

Roger Greensit provided all our plumbing input and made an excellent job despite being challenged with 10 inch concrete floors and very demanding clients!

Roger Greensit provided all our plumbing input and made an excellent job despite being challenged with 10 inch concrete floors and very demanding clients!

Our Meeting and Dining Venue Refurbishment Update

Work has continued over the Christmas break taking the space on the first floor of our base at 54 Staniforth Road, Sheffield, back to its bare shell.  We will soon be ready to start the re-building to create our 100 seat meeting, dining and event venue.  Excitingly we have revealed the large roof trusses and the layers of paint added over many years are being stripped away.  The natural wood below has a lovely grain and should work well with the tables we are making from re-used pallets.  See our previous post for pictures.

The next job will be to remove the old plaster from the walls so that we can add thick layers of insulation both to the walls and the roof space to ensure our guests are toasty warm but also to minimise heating inputs and their environmental impacts.

Our electricians have already been busy and have actually completed their first fix to the first floor.  Theres over a mile of cable already gone in across the electrical, lighting, fire, security, audio, data and phone cables!  Great that they still look so happy!

Paul and Mark 04012017.jpg

So progress but still lots to do!  Although its hard to imagine at the moment we are very confident that the result will be a unique venue reflecting our values of local sourcing, sustainability and innovative cooking with brilliant care for our guests.  So still very much on track to deliver the vision.

Edible Chrysanthemum - preserving seasonal produce #3

Edible Chrysanthemum, Chrysanthemum coronarium, is an easy to grow annual plant which has thrived in the garden this year.  It is a member of the Asteraceae/Daisy family and otherwise known as garland chrysanthemum or chop suy greens.  Originally from the Mediterranean the plant has spead over Asia and the American continent

Simply grown from seed in the polytunnel with successional sowings over April, May and June the seedlings were hardy and grew quickly in a variety of soils and positions once planted out.

The stems and leaves are used in stir frys and steamed as a green and if you want to encourage this kind of growth then pinching out the top growth to prevent early flowering is useful.  However, having a ready supply of flowers has been brilliant for adding colourful garnishes to our delivered and event catering and these plants willingly started to flower and have kept flowering well into the Autumn, producing the lovely yellow and white and pure yellow blooms.

Chrysanthemum tea - a simple infusion of the flowers gives a golden brew

Chrysanthemum tea - a simple infusion of the flowers gives a golden brew

To preserve the flowers for use over the winter we have been drying them and crystallising them.  The dried flowers will make a lovely golden tea and the sugared ones will give an extra month or two on the garnishing front.

Taking preservation to its logical conclusion I am now collecting the drying seed heads ready for planting next year.  I suspect that there will also be a lot of self seeding going on and it will be useful to be able to recognise the seedlings in case they start to take over large parts of the garden!

Celebrate Autumn's bounty with our special buffet menu

Featuring our own Sheffield grown food and artisan Derbyshire produce our special buffet for Autumn 2016 captures the essence of nature's bounty.

Sheffield Eggs - PJ taste April 2013.jpg

Menu - Cold Fork Buffet

Fresh baked courgette and cheddar quiche (PJ taste grown courgette) (V)
Platters of PJ taste Sheffield Eggs – Moss Valley pork, Hendos
Stanage Millstone Cheese – a new cheese made in Hathersage served with PJ taste baked bread and our plum chutney (Sheffield grown plums) (V)
Roasted beets, carrots and Jerusalem artichoke with a herby tahini sauce  (v)
 Potato salad with chives (PJ taste grown chives)
Selection of PJ taste Sheffield rhubarb Bakewell and bowl of Hazelhurst organic heritage apples (Sheffield grown)

Free delivery for orders of 10 or more people in Sheffield please book on   0330 043 1954 or

Some Customer feedback:
We would like to say a massive thank you to everyone involved in our event on Friday, the day was a huge success and we have received some very positive comments throughout the practice. Your excellent communication prior to the event and the attention to detail we received was military perfection which did not go unnoticed.
Sally Hutchinson, Senior Office Manager, Purcell July 2016

I would like to say a massive thank you from myself and all at Wake Smith.  Your service and food has been excellent and it has been a pleasure working with you. 
Bridie Mulgrew, Marketing Executive, Wake Smith Solicitors.  May 2016

I wanted to write to thank you for the wonderful catering at our event last Friday.   Not only was the quality of the food and drink exemplary but your accommodating and calm approach was very much appreciated by myself and colleagues. 
Alan Dick, Head of Policy, Department for Business, Innovation & Skills


Garden Report - Edible Flower Special

Edible flowers are blooming in the garden following the ground work reported in my last garden up-date.  Its great that we have been able to raise all these from seed, despite a late start this year.  This is with the exception of the wild flowers which are being foraged from within the garden.  In the pictures below this is represented by the Rose Bay Willowherb with everything else cultivated.

We are enjoying using these as interesting and colourful garnishes for our food with them enhancing daily buffet deliveries and our wedding catering.  However, we have quickly found that at the peak of the season we are producing far more flowers than we can use so are now supplying to the Urban Pantry in Crookes, Sheffield.  In addition we are preserving through drying Marigold petals, crystallising borage and looking to make Rose Bay Willowherb syrup.

A Wedding Cake of Cheese (supplied by Reece at  Urban Pantry ) decorated with hop (dwarf variety Prima Donna), Marigold ,Viola, Nasturium, Borage and foraged Meadowsweet

A Wedding Cake of Cheese (supplied by Reece at Urban Pantry) decorated with hop (dwarf variety Prima Donna), Marigold ,Viola, Nasturium, Borage and foraged Meadowsweet

Here is a bit more detail about some of the flowers we are growing along with there uses:

Marigold - Calendula Officinalis

Otherwise known as Pot Marigold or the Common Marigold the stunning bright orange or yellow petals can be removed and scattered through salads, rice, cous cous, or to finish cupcakes. The petals can also be simmered in milk and used as a saffron substitute.



Flowers have a lettuce-like flavour and make a decorative addition to a green salad or to garnish a pâté or dessert. They can be crystallised and used on cakes, cookies or creamy desserts.


Nasturtium flowers are available from June until the first frost, growing in a beautiful range of colours from acid yellows, through oranges, to deep reds and multi colour. Nasturtium flowers have a distinctive sweet peppery taste when fresh. They can be eaten whole or petals stripped and strewn over salads, risottos, and are also very good fried in a crispy tempura batter.

Malope Trifida

These white Vulcan flowers have been grown from the seed of plants raised in 2014.


One of the very best known edible flowers, borage is a classic, blue or white star-shaped flower with a mild cucumber taste. An essential addition to a jug of Pimms, they work perfectly with all refreshing summer drinks, puddings and salads and are strong enough to hold their shape when refrigerated. N.B. Pregnant and lactating women should avoid borage flowers, as more than eight to ten flowers can cause milk to flow. They can also have a diuretic effect, so should not be eaten in great quantity.


Yellow and white petals of the edible chrysantheum with a slight peppery after taste, beautiful strewn across both sweet and savoury dishes.


Disclaimer: PJ taste has researched the food safety aspects of all the edible flowers which we offer. However, individuals consuming the flowers or derivatives which can be made from them do so entirely at their own risk. There can be dangers for people who are pregnant, suffer from aliments such as hay fever, asthma or severe allergies or other health issues in case of doubt please consult your doctor.