Blue Lias Catering

22/01/2025

Sourdough spelt biscotti, dipped in dark chocolate and sprinkled with grated orange zest and . I used some rye starter discard and added some of my chai spice mix to create these crunchy wonders! The perfect coffee companion! Tomorrow is another sourdough day and I’ll have lots of starter discard leftover to make more beautiful creations like these, any ideas would be most welcome!

22/01/2025

If you or a group of you can’t make my organic sourdough workshops in January or February, get in touch and I’ll start planning a few dates for March and April. DM here or email [email protected] 💚

20/01/2025

I’ve showcased these little beauties before, but I couldn’t help posting a bit more about what I create for the people that come to my workshops. Including these sourdough rye crackers, which are topped with homemade goats yoghurt labneh, rosehip fire-cider red cabbage, pomegranates and a caper to seal the deal!
As much as it is about the sourdough and teaching how to make this beautiful bread, it is also about providing a space for my students to feel nurtured. It’s a lovely feeling to know that part of the workshops charm is in the food, the space and the dynamic between all the people that come together to learn this wonderful technique. Big or small, every workshop feels like another proverbial feed of my own personal psyche starter, helping my mind to grow and ferment more ideas, inspiration and hope in a world that can feel bleak to say the least. Please do get in touch if you would like come and spend the day in my home learning and connecting via the glorious medium of sourdough! For more info DM here or email [email protected] 💚

20/01/2025

Friday January 31st ~ Last organic sourdough workshop of the month! Come and learn how to make beautiful bread the slow way, meet new people, share ideas and gently chew the fat round the fire.
My workshop is designed to start you on your own sourdough journey, wherever that may take you! Learn a skill that will last a lifetime and feed yourself oh so well.
You will be making your dough throughout the day and taking it home to bake the next.
Included on this workshop is a lovingly nurtured, 2.5 year old starter to take home, detailed recipe and instructions, a gorgeous veggie lunch, a slice of something nice and plenty of refreshments along the way!
From 10-3pm
£75
DM here or email [email protected]
2 places available 💚

19/01/2025

19/01/2025

Three-cornered leek is everywhere in our garden right now, with a beautiful long trefoil-shaped stem, this wonderful member of the allium family has such a pungent flavour (think a blend of wild garlic and spring onion) and is a brilliant ingredient in so much of the food I create for my clients during the winter months. As the season continues into early spring, I use the flowers for salads, the bulbs can be pickled, it’s the gift that keeps on giving. They’re also highly nutritious, containing vitamin A and C, plenty of iron and fibre, a wonderful addition to support a healthy diet.
In this case, I’ve made a three-cornered leek salt, by dehydrating the leaves, once dried out completely they all get whizzed up in my coffee blender with a cup of , ready to add to all sorts of recipe, including sourdough 💚

18/01/2025

Caught in the act, this oblong contraption connecting us with so many aspects of our daily life is frustratingly never far away from my paws. It’s a wonderful tool, but also the devils work and starting a new(ish) business means I inevitably spend a lot of time doing just this, nose down, two thumbs primed, tapping away to potential clients, friends and family. So, on that note, finding something that helps extricate yourself from the phone/screen for a while is obviously a very good thing. For me making sourdough is that something, it’s a process that really does help me step away from that glowing screen. If you’re in need of finding ways to take some time out from the incessant noise of technology and focus on a good thing that connects you with the old ways of making bread the slow way, book a place on one of my organic sourdough workshops this winter and spring. Check out dates on my grid. To book you a spot, DM here or email [email protected] 💚

17/01/2025

Learn how to make a 100% organic sourdough rye and rustle yerself up a scrumptious open sandwich like this beauty! Spend the morning making your own dough to take home and bake later ~ Monday 20th ~ 10-1 ~ £55 💚
Includes; an organic rye starter, detailed recipe, a rye cracker tutorial and loads of refreshments! 💚
DM here or email [email protected] to book your place!

16/01/2025

I’ve made a fair few breakfasts for the wonderful retreat folk I’ve catered for over the years. Now it’s your turn! Come and learn how to make yourself your very own beautiful, nutritional breakfast that will feed you well and inspire you to make more of what does you good!
March 10-12pm ~ £15 ~ 6 spaces available 💚

15/01/2025

15/01/2025

All my sourdough workshops in one handy place! For more info and to book a place, DM here or email [email protected] 💚

14/01/2025

From vegan feasts to local wild meats, as an omnivorous chef I am used to working alongside groups and individuals to meet and work with their different special dietary needs. In this case, it’s a request for red meat dishes. Along with a few other creations, tonight I’ve slow cooked a wild venison and clementine tagine with dates, plenty of Morrocan spices and preserved lemons, all happily nestled in a roasted butternut squash. If you’re looking for a versatile chef for your retreat, workshop or private dining event, please do get in touch 💚

14/01/2025

Book your place today 💚

12/01/2025

Some days this is all I feel like doing and I do, unapologetically. Taking care of how much mental and physical energy you put into things is so important. Setting a day aside to make my bread is something that helps me re-group, regenerate, relax my body and mind. Slowing down, peacefully focusing on a good thing, understanding the mindful practice of this age old process. I may not talk to a soul and that’s alright by me. There is only so much we can or need to offer up to the outside world sometimes. It’s ok to stop and flow with what makes you feel good 💚

11/01/2025

So, along with my sourdough rye fundraiser on Friday February 14th, I have two other workshop dates for February…
Friday 7th ~ Organic sourdough workshop
Wednesday 12th ~ Organic sourdough workshop
Both workshops run from 10-3pm
Make your own sourdough to take home to bake the next day.

My workshop also includes:

💚An organic 100% strong white bread flour starter
💚A detailed recipe and set of instructions to help you on your way
💚A lovely veg lunch by the fire and plenty of refreshments throughout the day ~ £75

Come and learn how to make bread the slow way in the comfort of my kitchen in Butleigh Wootton, Glastonbury.

DM here or email [email protected] for more info and to book your spot 💚

10/01/2025

This is a picture of my most wonderful Aunt Sally on holiday before I was even a twinkle, with my mum (her twin) and brothers. Today is the second anniversary of her death. Born with cerebral palsy in the 1950’s, Sally was lucky to be part of a family where she was able to thrive, studying at art college, marrying the love of her life, travelling and being a wonderful, loving aunt to me, my brothers and cousins. When Sal was diagnosed with a vicious cancer that laid waste to her body, the reality of disability inequity truly showed itself. As a family, we spent days and nights by her bedside, helping her eat, drink, wash, administer medication. Due to my aunt’s additional needs and the stroke that had affected her disabilities further, the health staff struggled to understand and to take care of her with the dignity she deserved. During the winter of December 2022, whilst Sally was sadly coming to the end of her journey with this terrible illness, produced a report highlighting the urgent need to “advance health equity for persons with disabilities”. A month later Sally died, she never did receive the end of life care that she deserved. Her twin, my mum, wrote a diary throughout this time and it’s a hard read. A decade of austerity under a conservative government and the Covid pandemic has only widened this inequality gap. I will be holding an event in honour of Sally and to help raise awareness of disability rights and the importance of health equity by running a donation based organic sourdough rye workshop on February 14th ~ Valentines Day, a day that Sally loved. 10-1pm All donations to go to
💜💜💜 DM here or email [email protected] for more information 💜💜💜

10/01/2025

Come and learn how to make this beautiful, gut loving bread using wild yeast on Monday 20th January 💚
For more information and to book your spot
DM here or email [email protected]