Blue Lias Kitchen

12/06/2026

11/06/2026

I love how my work varies throughout the seasons 💚 from festivals to woods to manor houses 💚
Here’s some of May and June’s shenanigans ~ from feeding crew alongside some beautiful people at Shindig Festival to creating beautiful food for incredible women jennifercorbeau and 𝙎𝙚𝙡𝙫𝙞𝙖 | 𝙋𝙧𝙞𝙚𝙨𝙩𝙚𝙨𝙨 𝙤𝙛 𝙏𝙝𝙚 𝘽𝙡𝙪𝙚 𝙁𝙞𝙧𝙚 Jo - Forest Lodge Glastonbury
If you’re looking for a chef for your event or gathering get in touch

03/06/2026

Fire & Food - a 2 million year story (condensed into one evening)

On Saturday 20th June at , Laura Rose from Blue Lias Kitchen and Mike Keen invite you to an unforgettable evening exploring the connection between food, landscape, and human health.

Combining hyper-seasonal, locally foraged ingredients with insights from Mike’s research into ancestral and evolutionary diets, this unique outdoor dining experience will examine how humans have adapted to the foods available in their environments over deep time.

Through exceptional food, cooked and shared in the open air, guests will discover how traditional food cultures—from the wild landscapes of Britain to the Arctic communities of Greenland—developed sustainable, nutrient-dense ways of eating long before the arrival of industrial food systems.

Expect outstanding food, fascinating stories, and thought-provoking conversation around the fire as we explore what it means to reconnect with the landscapes that feed us and the wisdom embedded within traditional food cultures.

An evening for curious eaters, food lovers, foragers, and anyone interested in the relationship between food, nature, and what it means to be human.

To book a spot at the table, head to the link in my bio💚

14/05/2026

There’s so much to pick and process right now, not only from my rambling old garden, but in the fields, woods and hedgerows. Even the apple blossom behind me is edible, here’s just a taster of what April and May has had to offer…

1. Spruce tips
2. Fig leaves
3. Roses
4. Common lilac petals
5. Elderflower
6. Ash keys
7. Wild garlic buds are pretty much done and the flowers too, but the seeds remain and are amazing pickled.
8. Nettle tops are still good and cleavers too
9. Dandelions
10. Speedwell

I’ve been pickling, fermenting, drying and infusing all of these incredible plants and you can too. Just make sure to tread lightly, take only a little of what you need and always ensure you have correctly identified the plant before consuming 💚

Get in touch if you need any inspiration for recipes or would like a ramble in the woods to learn more about foraging 💚

💚 If you’re looking for recipes I also have a little Patreon page too, see link in bio

10/05/2026

28/04/2026

This thursday ~ Water kefir workshop just outside of Glastonbury
£35
11-1pm 💚
DM here to book your spot

28/04/2026

Creating beautiful food for beautiful folk is my medicine. I am so grateful that I was able to learn the skills that bring me so much joy and ground me when my mind and body are struggling. Last night’s open mic night at St Benedict’s church, in my hometown of Glastonbury, was no exception. The fabulous humans performing, inspire me to create food that honours their talent and creativity in a sacred space that holds us all in the same way 💚✨💚
What’s on the menu? goat’s milk labneh, roasted carrot and fennel rice salad with pumpkin seeds, butterbean, fresh garden herbs (including sweet cicely, mint and parsley) with pear and capers, nettle hummus, sourdough pitta and date, stem ginger and all spiced energy balls 💚