beetroot

The Edible Flower - Oktoberfest 2019

This month signalled a change in the seasons and the beginning of Autumn. It also meant I had the joy of returning to capture The Edible Flower’s latest supper club - Oktoberfest and true to form it did not disappoint.

The Cow Byre dressed for the occasion by  Shannon Bunting

The Cow Byre dressed for the occasion by Shannon Bunting

I’m a massive fan of Autumn, like many it’s my favourite season (plus I’m an October baby) so I was excited to try all the autumnal flavours the girls had prepared for us.  The weather was kind and we had a dry, warm evening that allowed outdoor refreshments as the guests arrived around 7pm.  Ginger and coriander seed shandy greeted us accompanied by the most delicious pretzels I have ever tasted made by the master baker Clare McQuillan (my husband was obsessed with them).  The mac and cheese croquettes held up their end of the bargain and delivered a crispy, creamy mouthful of tastiness neatly packaged in one little flavour bomb.

Clare and her amazing pretzels with mustard dip

Mac and cheese croquettes

Mac and cheese croquettes

Now that our tastebuds were adequately warmed up, it was time to move indoors to the cow byre where starters awaited.  Spiced cheese butter spread and mushroom crostini with pickles and garden salad served with Edible Flower brews own OJAB Yarrow Dunkel.  I’ve never tried Dunkel (or heard of it to be honest) but Jo spoke passionately about its German origins and her friend whom she named it after.  

Obatzda and mushroom crostini

Obatzda and mushroom crostini

Garden salad

Garden salad

Moving onto mains and before we sat down to eat I had my duties outside where the barbecuing was taking place.  Short of needing some safety goggles and breathing apparatus, I managed some shots of the sausages sizzling on the coals.  You can see from the photos there was a looooot of smoke!  Ossetian pies, goats cheese pancakes, courgette and avocado salad and an amazing beetroot and blackberry dish all married beautifully together on the plate.  Another home brew from Jo to wash it down and at 6.5% ABV, this one will have you singing on your way home! 

Courgette, avocado and lemon salad with poppyseeds

Courgette, avocado and lemon salad with poppyseeds

Roasted beetroot and shallots with pickled blackberries

Roasted beetroot and shallots with pickled blackberries

Hellbent Boerwors sausages with rhubarb ketchup

Hellbent Boerwors sausages with rhubarb ketchup


Room for more?  Were only half way through!  A breather and a refresher of spiced plum sorbet with the faintest of hints of black pepper.  Yes, black pepper on your ice cream.  Only to be applied by a skilled professional in my opinion.  It was delicious.  Then came the pudding - an ode to the season itself with an apple and cinnamon Streusel cake with blackberry and bay ice cream.  I’m all about the suite and this, well this was amazing.  I’m pretty sure I could have managed another slice…

Spiced plum sorbet

Spiced plum sorbet

Apple and cinnamon streusel cake with blackberry and bay ice cream

Apple and cinnamon streusel cake with blackberry and bay ice cream

Blackberry ice cream

Blackberry ice cream


The darkness surrounded us as we ate under the beautiful hops by Flowers By Mee in the cow byre.  It made the candles glow more brightly and ascertained the arrival of the new season as it settled into itself and settled into us that evening.  

Drinks around the fire pit

Drinks around the fire pit

All photos by Sharon Cosgrove Photography

Background papers by Black Velvet Styling