Utopia is not
a pop up
The first misty images of the king oyster and pink oyster mushrooms in the coal holes at Somerset House. The coal holes are situated under the main square of the building.
Photography workshop with mushrooms at Somerset House. NB No photoshop used!
A talk by the artists behind Edible Utopia explaining the origin and ethos of the projects at Somerset House.
Launch day at our Somerset House project! An afternoon of rhubarb planting and mushroom sporing with bread, soup, cake, tea and singing.
A day of workshops at Somerset House exploring herbs, permaculture, agroforestry, horticultural therapy, seed and plant swapping, London honey, bread cultures (including development of the Edible Utopia sourdough starter) and much more–all focused on the opportunities to transform Somerset House into a site for a home-grown public feast.
Edible Utopia’s Jane Levi in conversation with Allan Jenkins, Editor of Observer Food Monthly; Carolyn Steel, architect, writer and author of Hungry City (2008); Jeremy Lee, chef at Quo Vadis, and Richard Reynolds, guerrilla gardener. A public conversation at Somerset House about the vision of Edible Utopia and the potential we have to transform our cities through our food systems.
Edible Utopia built a small herb garden on one of the balconies overlooking the front terrace to supply Tom’s Kitchen with fresh herbs and flowers. Led by master carpenter Bertie Playle we built pegged oak raised beds and filled them with herbs and edible flowers that the head chef, Richard, often uses in his cooking. One of the big challenges of this little garden has been the wind coming off the Thames and tall leggy plants such as Borage have found it difficult to grow here. Low lying plants such as thyme work well.
