The Hungry Herbivores

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The Hungry Herbivores

The Hungry Herbivores is fueled by a passion for fresh, delicious homemade vegan food.
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Rosie - the maker, baker, creator - is the driving force of the vegan online bakery, supper clubs, catering and the archive of vegan recipes on the blog.

19/10/2024

Better late than never 🍂
Only a week until the supper club and there's 4 spots left! Jump on board if this is a bit of you

Last of the seasons zinnias for good measure 🌿

07/10/2024

26th October supper club will be the last one until Xmas 🍂

So if you want to get your fix of delish, vegetable centric dishes this is your sign. Don't leave it too late.

~ local produce ~ foraged ingredients ~ made with love 💗

06/10/2024

🍂 26th october – 6.45pm – £52pp – welcome cocktail & 5 courses – BYO drinks 🍂

As usual, the upcoming supper club focuses on sourcing the best of the season’s produce from not-so-far-afield and creating innovative, yet comforting dishes with them at the forefront.

Menu tbc

Join the table at our Southsea Home for the loveliest vibes 🌿

26/09/2024

The chilly season is coming 🍂❄️
Let's get our bodies in check! As the cold sets in, we're all more susceptible to illness. A great way to give your immunity a kick is live, fermented food!

16th October
Basic fermentation & Kimchi Workshop

Come and make your own happy microbial jars of delish, sour veggies with me!

What's included / what will you learn

🌿 Make and take away two jars of fermented veg (lacto fermented vegetables and kimchi)
🌿 Recipe and resources
🌿 Fermented drink on arrival and kimchi taster
🌿 Lots of knowledge about fermentation, how to apply it and start your own fermentation journey
🌿 How to preserve food naturally

Hope you can join me!
(If not, there's another lined up in November!)

15/07/2024

My favorite dish from this supper club
~ pine nut parfait, amazake sorbet, whole-wheat shortbread crumble, local strawbs, jammy strawberry juice and foraged fennel ~

What's amazake?
You're probably familiar with soy sauce and miso. The workhorse behind these ferments is something called koji. Koji, or Aspergillus oryzae, is a fungus.
This particular batch, I grew aspergillus on basmati rice. once blooming with the beautifully scented fungus in a mycelium mat, it is mixed with cooked rice and water and fermented overnight to create a floral, umami and naturally sweet yoghurt like liquid.
And that's that! Very very simply put!

23/06/2024

The menu 🌞

~ 13th July ~

Homemade Burrata, homegrown toms, smoked tomato water, salsa macha, marigold honey

Coal roasted courgettes, lemon balm ice, garden herb puree

Confit aubergine glazed with fava bean miso, black garlic, sesame tuile, tahini

Homegrown strawberries, amazake ice cream, pi e nut parfait, fennel

Reishi hot chocolate with mini frangipane and foraged sour cherry pastry

Subject to availability!**

Three weeks to go. Book yourselves a spot 💞

22/04/2024

Supper Club dishes 🌱

Another wonderful supper club at
We started with a fig leaf dauqari before our four courses...

~ enoki mushrooms, fava bean miso mayo, szechean, pine and seaweed furikake

~ braised spring onions, English peas and radish top pesto, almond ricotta and lavender oil

~ British asparagus, wet garlic ajo blanco, radish

~ Brazil nut sorbet, 64% Costa Rica chocolate slice, salted caramel

Thank you to all who joined! I can't wait for the next one 💞

31/03/2024

Last night's supper club dishes.
As always, a gorgeous and warm evening

The menu took soooo long to come up with. Being at the very end of the winter veg and very start of spring delights, it ended up being a bit of a hybrid...
Each dish inspired by different cuisines from Japanese to Sri Lankan; but with a seasonal twist.

~ Shio Koji Leeks wrapped in nori, pickled mooli, tonburi, lemon gel, umeboshi loquat, homemade amazake foam

~ Grilled Celeriac, cashew based labneh, three cornered leek powder, fermented wild mustard seeds, rapeseed dukkah, homegrown mustard

~ green split pea wadi, nettle and pea puree, purple sprouting, fresh coconut kiri hodi split with curry leaf oil, pea shoots

~ Forced rhubarb, pistachio and cardamom frangipane and cream tart

~ 82% soloman island chocolate egg filled with chocolate mousse, blood orange gel

Lots of beautiful veg from & my faithful local greengrocer 🌱

Thanks to all who joined for the evening - join my mailing list for upcoming supper clubs. Next event 13th April (fermenting & foraging )

20/03/2024

It's been a whole year since my last Foraging & Fermenting Workshop at - which means it's nearly time for the next one!

~ Saturday 13th April
~ Identifying and collecting wild edibles plants
~ Fermentation Workshop in the barn
~ wholesome lunch filled with ferments and wild food

Join us for a holistic day connecting with the earth and our food 🌱

14/03/2024

I'm back at for another springtime immersive supper club 🌼

20th April ~ 4 courses ~ welcome cocktail ~ seasonal, foraged and local ingredients

There are only 9 spots left already

15/02/2024

Kimchi or lacto carrots for breakfast?

I spent my Valentine's teaching about fermentation / kimchi at with a wonderful group of keen fermenters.

My next fermentation workshop at the deli is sold out; keep an eye out for a new date coming soon.. Or if you want to make a whole day of it, join me at for a Foraging and Fermenting workshop followed by a delish lunch spread on 13th April.

Happy fermenting 🥬

31/01/2024

It's that time again 🌱

Next supper club is up! My mailing list has nearly gobbled up all the tickets, but you're in luck as there are still 5 spots left... For now.

5 courses - seasonal menu - local, sustainable produce

See you there x

25/01/2024

I welcomed in the new year by hosting a Veganuary Supper Club and Cooking Class at
Here are a few beautiful moments from the evening 🍝

A bit late for a new year post (how is it so deep into January!?)
Regardless, looking forward to more supper clubs and good food in 2024

04/01/2024

*GIVEAWAY*
I have 2xtickets to giveaway for the upcoming Veganuary Supper Club with at Marylebone on 13th January.

The evening consists of a 2 hour cooking class followed by a four course dinner with wine and a Filippo Berio gift bag to take home

How to enter?
~ follow &
~ like the post
~ tag someone you want to go with
~ 1 entry per person

The giveaway closes Monday 8th January

More details about the supper club in my bio!

26/11/2023

Throw back to a spring / summer supper club ☀️

Very excited for my two upcoming supper clubs in December. Menus looking delish; full of wonderful, local winter produce.

These two sold out super quickly - one of which before I released on Social Media. If you don't want to miss out on supper clubs to come in 2024, subscribe to my mailing list. Either DM me your email or find the l!nk in the bio

23/09/2023

Spring finds from last forage and ferment workshop 🌱

At the opposite side of the season, what will we find? 🍁

04/09/2023

Escape to the Farm at is only a few days away!

If you want to enjoy a wholesome day of self care, acoustic music and tasty food, there’s only one place to be on Saturday.

All proceeds go to
🎟 £25pp day pass
🌱 £45pp day pass with lunch and dinner (advance only)
👶 kids go free!

Camping is nearly booked up, as well as our book-in-advance workshops, so best be quick 🏃🏾‍♀️

Check my story, bio or for tix

30/08/2023

Coming up!! Don't forget to get your tickets and book your workshop spot

https://armsaroundthechild.enthuse.com/Escape2Farm?fbclid=IwAR3TpxERZrixChqJdIfTzLi6VCJfUR02otygpMDdf85RZ0XH7ZwhL-ZF_9E #!/

Address

Festing Grove
Portsmouth
PO49QE

Website

http://www.thehungryherbivores.com/

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Last Saturdays supper club 🍂 Beetroot & @firetreechocolate 82% chocolate, yoghurt foam, raspberry ganache, meringue Such a lovely evening ✨ #supperclub #plantbased #vegan #southsea #supperclubuk #southseavegan