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