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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 5pm

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Blue Lias Catering

Name: Blue Lias Catering
Address: Glastonbury, GB
Telephone: +447544592668

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Blue Lias Catering

Cooking from my Somerset kitchen near Glastonbury, with a focus on foraged, local and seasonal produce and sourdough workshops ~ DM for more info 🌱

02/11/2024

I’m working at the beautiful Chalice Well for the next few days, feeding and her wonderful wild women. No technology is allowed here so it’s a rather blessed relief to switch off and focus on my creative flow! I try to focus on what the group will be needing each day, feeding them well with different herbal infusions after each meal and food to suit their journey on each day of their deep retreat into Avalon. If you’re looking for a chef like me to feed your group throughout their retreat or workshop, get in touch. DM here or email [email protected] 💚

01/11/2024

Get your orders in for my Christmas gluten-free and vegan nut roast ~ black garlic, cranberry and chestnut ~ £16. Serving 4/5, a wonderful little addition to your festive celebrations! Order by the full moon on Sunday the 15th of December and pick up on Friday the 20th from my workshop near Glastonbury. To order DM here or email [email protected] 🌰🌰🌰

25/10/2024

It’s getting closer to that dreaded time of year again and I’m absolutely attempting to be better organised and get in there early for Christmas orders! I’ll be making my vegan and gluten-free, black garlic, cranberry and chestnut nut-roast again this year ~ £16 ~ serves 4/5 people. You’ll be able to order up until the full moon on Sunday 15th December and pick up from my place before the Solstice on Friday 20th December. For orders please DM here or email [email protected] 💚

24/10/2024

I’m feeling under the weather, so a white miso, rice noodle broth is the perfect, gluten-free restorative lunch! Lots of garlic, chilli and greens from the garden, including, good old mallow, some nettle tops, hairy bittercress and some mizuna and chard. The fermented nature of miso means it can, amongst other things, support a healthy gut and immune system, another probiotic wonder to add to the list! The anti microbial properties of chilli and garlic are great when you are struggling with a cold. Mallow is great for coughs and dry throats, nettles offer anti-inflammatory properties, hairy bittercress is rich in antioxidants and chard and mizuna are rich in vitamins and minerals, essential for supporting a healthy immune system. Most importantly, my broth is delicious and hugely comforting, but it’s good to know it’s doing me good too!

Recipe

Ingredients ~

1 rice noodle nest, 2 garlic cloves, 1 chilli, 1 tablespoon of organic white miso, as much greens as you wish, 1 tablespoon of tamari, 2 tablespoons of cider fire (optional).

Recipe ~

Bring to the boil 500ml water, then add rice noodles, turn off heat and let sit for three minutes. Then add, garlic, chilli and greens, gently simmer for a minute. Finally add miso, tamari and fire cider. Simple and totally comforting!

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23/10/2024

It’s break time and I’m so bladdy lazy I’m just having my gorgeous organic sourdough rye with butter and a sprinkle of sea salt. The simple things are more often the best things, don’t you think? Get in touch if you fancy making your own delicious organic sourdough or even a rye like this. I’m running a workshop this Friday 25th and then 2 more in November (the 15th and the 22nd). There 6 spaces available for each workshop. And if you’re looking to do something different for a Christmas do or stuck for an idea of a pressie that will last a life time, then get in touch! December is wide open at the moment. The cost of the day is £65 and runs from 10-3pm. I send you home with a bubbly starter, lovingly nurtured for over a year, a detailed recipe and I’ll make you a delicious veggie lunch too, not half bad! DM here to book a space or email [email protected] 💚

22/10/2024

I’m spending the next few days experimenting with all my starters, it’s a wonderful process and I love every loaf I’ve made so far, apart from the gluten free buckwheat loaf which is a little challenging but I’m working on it! If you fancy learning about starters, sourdough and all things slow bread related, check out my workshops this month and next!
Friday 25th October, Friday 15th November and Friday 22nd November ~ 10-3pm ~ £65
Includes; a bubbly starter to take home, a detailed recipe and a gorgeous, seasonal, veggie lunch 💚 DM here or email [email protected] flit book your place 💚

21/10/2024

My need to ferment, pickle, preserve and cultivate is not just because of my cheffy tendencies but also to keep myself and my tribe well. When my eldest, Jay, was diagnosed with a genetic autoimmune disease it really was devastating. He nearly lost his eyesight, his ophthalmologist describing his vision as that of a 90 year old. Consequently he developed cataracts in both eyes. His uveitis diagnosis lead to in-hospital steroid treatment and weekly injections of chemotherapy drugs to suppress his immune system, to stop it being far too damn over enthusiastic. Sickness and anxiety were the result of trying to regain control of the inflammation that was damaging his eyes. His immune system was also compromised. Thankfully, the inflammation is now under control, however he is still on some pretty brutal medication. So, as much as I can, I try to feed him food that will support and strengthen his immune system. He’s a teenage boy, so I can’t always control everything that he eats, but by incorporating probiotic foods such as kefir or sourdough into his everyday diet, his eyes and immune system are being better supported and perhaps at some point in the future he won’t have to rely on his 4 pills a day to keep the inflammation at bay. Wherever the uveitis journey takes jay, his awareness to feed himself well will be an important tool throughout his life.

09/10/2024

Here are a few more dates coming up over the next month and November. They run from 10-3pm ~ £65. Includes a starter to take home, a detailed recipe and a delicious veggie lunch cooked by me! DM here or email [email protected] 💚

03/10/2024

I’ve spent the week creating beautiful takeaway lunches for the wonderful and her group in the heart of Avalon. Working from my little kitchen in Butleigh Wootton, a 5 minute drive from Glastonbury, Somerset, I am so aware of how lucky I am that I can work from home in a place I love which provides so much of what I provide my clients and inspires and sustains me on a daily basis 💚 If you are looking for a local chef for your retreat or private dining event please do get in touch

28/09/2024

Vegan labneh is often a firm favourite for lunch when I cook on retreat. This Middle Eastern strained yoghurt recipe is super easy to make and full of probiotics which aids a healthy gut. Here’s my recipe…
Ingredients...
1 tub of COCOS organic natural coconut milk yoghurt
2 tbsp of nutritional yeast
1 grated or minced garlic
1 tsp of seasalt
1/2 a squeezed lemon
2 tbsp of extra virgin olive oil
1 tbsp of za’atar spice blend - I make my own, but you can buy it from the store - it’s a mix of sumac, cumin, coriander, oregano and sesame seed.

You will need...
1 muslin cloth
1 fine meshed strainer
1 bowl or pan to catch the strained liquid

Method...
Empty yoghurt into a mixing bowl, add all the ingredients and mix, check seasoning and tweak to your liking! Then place the muslin, spread out, in the mesh strainer, add the yoghurt mix to it, bundle it up, so it is covered. Then put the strainer over a bowl or pan and place in the fridge for up 48hours, or until you are happy with the consistency of your labneh.

And there you have it. It’s a versatile recipe though, as long as you add salt and lemon juice, its really up to you! Engevita or nutritional yeast is a very useful aspect to the recipe as it has a cheesy flavour which helps add depth.

26/09/2024

It’s Sourdough September and it’s been a wonderful month with one charity workshop raising lotsa money for and another wonderful workshop gathering of 5 lovely folk, learning the way of slow bread making. I hope to carry this on throughout the winter months and into next year. There’ll be an additional sourdough retreat weekend, with the opportunity to stay in our gorgeous caravan, Little Ammonite and I’m organising a Christmas themed workshop too! Keep your eyes peeled for more dates. Workshops are not my natural comfort zone and I feel like every workshop I do teach, I learn something new about myself and better ways to communicate the way of the sourdough. I do however really believe in what I’m teaching. Our ancestors made this bread thousands of years ago and by reclaiming this ancient technique, the thread that connects us with our past and feeds us better into the future remains strong and intact. This drives me to want to share my knowledge to inspire and empower. For all enquiries DM here or email [email protected]

24/09/2024

In the midst of the most epic weekend of cooking for the glorious folk on the very special land that is .farm I near clear clean forgot to acknowledge the fact that it was Mabon. But in fact I was celebrating it unintentionally in my own way by connecting with and celebrating the bounty of the harvest at this time of year. So much of the food I produced was made from the local veg grown just down the road from me or from the hedgerows in the fields that surround me or indeed from our rambling old allotment and yard. My gratitude to this harvest was my acknowledgment to this time of balance between the light and the dark. My connection with the ingredients I cook with through the seasons, helps me remain mindful, conscientious and grateful for all that we have.

18/09/2024

Come learn to make bread the slow way in October.
My next organic sourdough workshop is on Tuesday the 8th of October
10-3pm
£65
Includes, a beautiful bubbly starter to take home, detailed recipe and a gorgeous veggie lunch cooked by me! DM here or email [email protected] 💚

12/09/2024

This weeks workshop is all about focusing on how important it is to find ways to help support our mental health. For me, making sourdough has been such a wonderful tool for working through the challenges of grief. I hope to share this with those who are coming tomorrow and enjoy a day of learning and understanding the ways of slow baking. All donations go towards 💚

09/09/2024

What a wonderful weekend cooking at the Chalice Well for Their no tech policy, which has been a refreshing change has meant no scuttling about finding the right light to take pictures of food, just flowing with the food making process in the peace of this most sacred of little spaces 💚

04/09/2024

It’s the end of the school holidays for us, well, just about, so I made the kid’s pizza, but not this one, this one was for me! Feta, red onion and green chilli chutney and fresh figs from the tree in the yard, totally delicious!
It’s been a summer holiday full of work for me and full of friends for the kids. I turn to that wonderful phrase again, ‘it takes a village’, to reiterate my gratitude to all my wonderful family and friends who have supported me over these last 6 weeks. Sleepover’s, summer schools, days out and play dates have been such a huge treat for the children and have allowed me to work without feeling too guilty about it all! Huge love and thanks, you know who you are 😘

28/08/2024

Just a little introduction if you don’t already know me, I’m Laura Rose of Blue Lias Catering, a little kitchen based just outside of Glastonbury, in Somerset. I started my cheffing journey in a wonderful vegetarian restaurant, The Good Earth in the pocket sized city of Wells over 20 years ago. Initially with an idea to fund my travels and my university fees, unintentionally becoming more and more interested in vegetarian cooking. This lead to many years in and out of this incredibly supportive kitchen whilst I gained my archaeology degree and travelled the world, but also gaining a huge amount of experience as a vegetarian chef! I then started working at a vegetarian retreat centre kitchen, close to Glastonbury and started my next journey as a retreat chef, which, after 22 years has brought me to this point in my career where I am now riding the wave of a self-employed retreat/private chef. I cater to a broad range of diets, making sure I maintain the focus on the wonderful produce there is on offer in Somerset and the SouthWest. My omnivorous attitude towards my cooking has also meant that I can also cook meat and fish for groups and clients who request it. Again, always pushing to make sure I support our local producers who maintain the highest standards of welfare. I love connecting with local farmers and businesses and am constantly amazed at how many incredible folk are out there in this area, working on and with the land providing produce of such a high standard. The hedgerows and rambling garden is a rich source of inspiration for me too and I am forever grateful for this. Connecting with the seasons helps to anchor my focus and brings a creative spirit to my cooking. And then there’s the sourdough, a wonderfully slow, mindful part of my cheffing experience, that helps my mind and feeds my body well. I run workshops throughout the year, with two coming up next month. So there we are, here I am! If you’re wanting more info on what I could create for your retreat or private dining experience, or to find out more about my organic sourdough workshops, please contact directly here or email [email protected] 💚

Address

Glastonbury

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 5pm

Telephone

+447544592668

Website

facebook.com

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Videos

Looking to learn how to make sourdough?

It’s been a fine few months of cooking up a storm for wonderful folk and I’m pretty chokka now up until the end of October. If you’re looking for a chef for a winter retreat, private event or anything else in between then get in touch directly here or email [email protected] #retreatchef #privatedining #cookingupastorm

Organic sourdough workshop

A lovely human has brilliantly pointed out that I got my dates all mixed up, in fact my sourdough workshop is tomorrow, 14th June, not Tuesday the 18th!!! A few spaces still available, get in touch here or email [email protected] ✨

Come and explore this wonderful part of the southwest, with Glastonbury Tor, Wells Cathedral and the Avalon Marshes just a short drive away. Our caravan Little Ammonite is a perfect place to base yourself and enjoy a rural adventure in Somerset! #airbnbexperience #glastonburytor #wellscathedral #avalonmarshes #visitsomerset

I’m quite cavalier with my nettle picking if it’s just for me, if I had to pick more I’d wear gloves, but I guess I don’t mind a tingle or two!! Some say it’s good for arthritic ailments, it’s certainly useful in reducing inflammation. This mornings breakfast instalment is a spelt discard flatbread stuffed full of nettles, spinach and feta, total comfort food on dare I say it another grey day!!! #discardflatbread #nettle #antiimmflamatorydiet

This is what I call a Friday night in, glass o wine, whilst seeing if my starter is active and bubbly enough to start making hot cross buns. As you can see, it is and I have! #sourdoughhotcrossbuns #slowbaking #easterfood #fridaynightin

Satisfying gentle squashing of some little balls of pitta bread dough, a nice way to spend the evening!#smallpleasures #pittabread #organicflour #dovesfarm

Hurray, the time has finally come!! #lunchtime #sourdough #slowbaking #fermentation #wildyeast #realbreadcampaign

Along with learning how to make a beautiful loaf like this one, there’ll be ample refreshments, energy bites and a scrumptious veggie lunch. Direct message here or email [email protected] #sourdough #fermentation #slowbaking

Nearly there…#airbnb #vintagecaravan #thompsontline

As I have mentioned before my brain can sometimes forget what it was doing, so when I am in the midst of folding my sourdough I use counters as a helpful reminder as to how many I have done! Corks seem to do the trick, but you can use anything, pebbles, marbles, shells…#sourdough #foldingsourdough #bulkfermentation #bearofverylittlebrain

Folding sourdough is like picking up a very sleepy rabbit and flumping it back into its little burrow! #realbreadweek #realbreadcampaign #sourdoughfolding #bulkfermentation

Making pancakes is definitely a gateway recipe for kids. My daughter Ru is loving the freedom of making something on her own and creating chaos in our kitchen! Happy pancake day! 🩷✨🩷

Come and explore magical Somerset this spring. Our caravan Little Ammonite and new addition Pebble will be available for booking from March the 16th 🌱🌱🌱