Sarah Wyndham Lewis of Bermondsey Street Bees, guest on episode 5 of The Doorstep Kitchen

SUMMARY

In this show we speak to Sarah Wyndham Lewis, honey sommelier and co-owner of Bermondsey Street Bees who produce incredible London honey. We talk about the best honey to be buying, the crucial role bees play, urban beekeeping, the honey process, and her role as a honey sommelier.

Vibrant rhubarb is in season so I give you my recipe for Rhubarb and Custard Brûlées and forager Imogen speaks about wild flowers and yarrow.

An Audioboom post by The Doorstep Kitchen

Interview with Sarah Wyndham Lewis - 0:52
We discuss what Sarah has been up to during lockdown, including hosting a virtual honey tasting event, before speaking about the incredible chefs and restaurants across London that she supplies, such as Michel Roux Jr and Artesian Bar at The Langham.
Sarah chats about the importance of bees in our agricultural system, food chain, and even pharmaceutical industry. They really are crucial and she says “we let them go at our peril”.
If you are interested in finding a good honey and supporting British beekeeping , Sarah also discusses this. She also highlights what to avoid when buying honey.
Bermondsey Street Bees is based in London where there is diverse plant life for the bees to feed on. Sarah talks about the perks of London honey but also how there are too many hives in the city and the downfalls of this.
Honey only needs to be coarsely filtered and she talks about some of the methods big corporations use to disguise where their honey is actually coming from.
Lastly Sarah discusses some of her favourite honeys and her role as a honey sommelier.
Rhubarb and Custard Brûlée recipe - 36:05
Try this seasonal get-ahead dessert.

Foraging with Imogen - 37:33
Our regular forager Imogen Davis discusses wild flowers, highlighting one in particular, Yarrow. It’s a really pretty plant with strong medicinal properties.
Imogen is the co-founder of Native restaurant.