Apples, Artichokes (Globe), Asparagus, Blackcurrants, Broad Beans, Beetroot, Broccoli (Calabrese), Cabbages, Carrots, Cauliflower, Chard, Cherries, Cucumber, Courgette, Dandelion, Elderflower, Endive, Garlic, Gooseberries, Jersey Royal Potatoes, Lettuce, Loganberries, Nettles, Onions, Peas, Raspberries, Redcurrants, Rhubarb (Outdoor), Spring Onions, Strawberries, Radishes, Rocket, Samphire, Sorrel, Spinach, Spring Greens, Turnips,...

Loathe as we are to think about Autumn when we've hardly had a Spring, we're turning our thoughts to all things Feast-based. We're busy working out a great programme for the third Lewes OctoberFeast 2012 and would love to hear from you if you'd like to get involved.
John Bayley smiles ruefully and measures out the size of a small banquet with his hands as he talks about his last 'blow-out' carnivorous Christmas, around 15 years ago - coming from the now well-respected vegan cook with his own catering company (Cashew Catering), and the Head Chef at Tilton House, this was clearly a turning-point in his life.
Robin van Creveld (aka Lewes Community Chef) is a familiar face on the Lewes food scene. His bread clubs are going down a storm, his passion is infectious, and his plans for a community bakery have a growing fan-base.
Secret Suppers are all the rage - the concept is simple: for a fixed price and a bottle of wine, people all over the world are sitting down in the homes of strangers to enjoy a lovingly prepared, restaurant-quality dinner.