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By Amy Newsome
In this sticky celebration of honey from bloom to plate, Amy Newsome offers a glimpse into the craft of beekeeping and the remarkable world of the honeybee, with enticing recipes straight from a beekeeper’s kitchen. Here, curious cooks will find new takes on familiar favourites, much-loved historic traditions and modern plates with honey at their heart.
A fundamental part of human existence for over 10,000 years, honey fresh from the hive has inspired generations of cooks to dream up delicious dishes and drinks both savoury and sweet. Get stuck in with tempting recipes, from Saffron and Apricot Honey Buns to Smoked Lime and Honey Chicken, Eucalyptus Honey Granita and a Mezcal Margarita to wash everything down.
A love letter to good food, good honey, and the bees that make it – this is an ode to the simple pleasure of cooking with honey for your artisan kitchen.
Text is extracted and updated from Honey by Amy Newsome.
Amy Newsome is a cook, gardener, garden designer and beekeeper based in London, UK. She has grown vegetables for Raymond Blanc, organic grower Anna Greenland and trained at the Royal Botanic Gardens Kew. She has also worked with prison reform charity Food Behind Bars, helping to bring bees and kitchen gardening into prisons. She has written for multiple publications, including Bloom magazine, on subjects such as single-origin honey and cooking over fire. Her first book, published by Quadrille in 2023, won the Guild of Food Writer's Award for Specialist or Single Subject Cookbook.
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