Breaking Bread: Bermondsey Street Bees

Founded in 2007, Bermondsey Street Bees is a sustainable beekeeping practice offering award winning honeys in the UK – we teamed up with Dale and Sarah for our Breaking Bread series to discuss sustainability in bee keeping.

Founders, Sarah Wyndham Lewis and Dale Gibson supply characterful, raw, single-source honey to chefs and bartenders and people who are banishing highly-processed ‘EU & Non-EU blends’ from their kitchens and bars in favour of real honey, with authentic terroir and stories to tell. Dale is a highly experienced and dedicated beekeeper and active writer who speaks widely on issues around sustainable beekeeping in urban and rural settings.

Sarah is a professional writer and Honey Sommelier, as well as a columnist for a leading beekeeping magazine. Sarah and Dale advocate for artisanal raw honey production and using traditional ways of beekeeping that always place bee welfare first. Bermondsey Street Bees have their own apiaries inside and outside London and work alongside businesses, government and charities, to create best-practice templates for keeping honeybees in cities without negatively impacting wild pollinators.

We joined them at their home in Bermondsey to Break Bread with them and learn about all things honey. Our head chef, Joe Leckie whipped up a delicious lunch consisting of Whiskey honey sours, smoked honey butter and our famous buttermilk and Exmoor honey ice cream.

 

 

Buttermilk and Honey Icecream

 

What you need:

420 ml double cream
300 ml buttermilk
2 egg yolks
65g caster sugar
3 tbsp Bermondsey bees Exmoor honey
Pinch of Maldon salt

How to make:

1) In a heavy-based pot add the double cream and place over a low heat.

2) Meanwhile add the buttermilk into a separate bowl and set over ice to cool down.

3) In a separate bowl mix egg yolks, sugar and honey until thick and pale.

4) Once the cream has come up to just below simmering temperature (do not boil) slowly add to the egg mix whisking constantly then return the mix to the pan and heat over a low heat until thickened. The consistency of the mixture should coat the back of a spoon.

5) Add the cream to the buttermilk and mix. Cool in the fridge for 1 hour.

6) In an ice cream maker, churn as per your machine instructions.

7) To serve, top with Bermondsey Bees honeycomb.

Credits:
Tasneem Wilkie – Videographer,
Sarah Wyndham Lewis, Dale Gibson
Bermondsey Street Bees – www.bermondseystreetbees.co.uk

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