#EatSussex Staples: Wholemeal Bread



We’re well into #eatsussex August, and as we’ve discovered, staples have been a little thin on the ground. Wholemeal flour and potatoes have become our number 1 (not that we’re really complaining, I mean, potatoes AND flour products? Delicious…) We’ve gotten a little creative, and made #eatsussex pizzas, gnocchi, cakes with local fruit and – of course! – lots of bread.

Where do we get out Sussex grown flour?

Our richly flavoured wholemeal Sussex flour is from Lurgashall Watermill near Chichester. This 17th century mill doesn’t just provide a wholesome #eatsussex staple, but is a joy to visit!

Our Recipe:

Want our recipe for an all Sussex staple of wholemeal bread? Here you go…

450g of strong wholemeal Sussex flour
1 dessert spoon of salt
2 teaspoons of yeast
350ml of hot water

Mix the flour, salt and yeast in a large mixing bowl. Make a well in the centre and gradually combine the water and flour to make a dough. Hand mix until the dough is smooth (adding more water if necessary).

On a floured surface, transfer the dough and stretch it oblong, folding one edge into the centre, and the other over that. Cover and let the dough rise in a warm place for about 2 hours.

When risen, bake at 200c for 40 minutes.


bred1The dough is rising!


A handful of rosemary will transform the flavour for heavenly and aromatic bread to eat with Sussex soups and stews. A serving of hemp protein powder (grown in Arundel) will transform a conventional bread into a wholesome and sustaining super-food loaf, rich in plant protein and omega fatty acids…

digRosemary bread in the making.

Screenshot3Muir preparing for some baking…

#EatSussex Staples: Wholemeal Bread

Mushroom Salt – Your Kitchen Friend


Mushroom salt isn’t a new concept – it’s long since been used in many types of Asian cooking – but here in Sussex, it’s fairly  new to the kitchen cabinet as other flavoured salts have held the floor for a long time.  Anyway, this is not so much a flavoured salt, but a finely ground mushroom powder with salt.

Firstly, the taste!  Our mushroom salts are prepared by Merryhill Mushrooms, who have won awards for the quality and flavour of their mushrooms.  Merryhill are not a new company – they have been advising as consultants for 30 years, but more recently have turned their experience to creating new and innovative mushroom products.  Growing carefully chosen mushroom types on their organic compost, is yielding a rainbow of wonderful mushroom varieties.

Using in the kitchen

But, back to the mushroom salt – this is a good tool to keep in the kitchen.  It transforms roasted veg or roast meats (particularly chicken).  Adding a sprinkle to pasta or to a stew gives a greater depth than you can achieve with mushroom ketchup.

Try it on popcorn for a zippy flavour or homemade chips…or really any potato dish can be lifted.

The Shitake Mushroom salt has an earthy flavour which just melts into root vegetables.  The Traditional Mushroom salt has a lighter touch which is more universal in terms of sprinkling onto any dish.  For a spicy flavour on wedges and roasts, the Mesquite smoked salt gives a piquancy and richness.

Adding a sprinkle of salt to cooked mushrooms gives a fantastic intense flavour that contrasts with eggs for a punchy breakfast dish (we have been sprinkling it on everything so far for our #eatsussex month to create some new flavour notes to work with on the breakfast front).


Lower in sodium

Mushroom salt is also highly useful as it’s lower in sodium than regular salt.  A bonus if you’re trying to reduce sodium intake.

Adding mushroom salt adds richness to a dish so you need fewer ingredients to add depth of flavour – ie less fat and certainly no additional salt.

Using smoked salt like Mesquite has a stronger aroma which works even better with dishes that need something more robust.

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Mushroom Salt – Your Kitchen Friend

On air with BBC Sussex!

We kicked off August with a short interview this morning on BBC Sussex Breakfast with Neil Pringle. Did you catch us? If not, check out the clip on BBC Iplayer – just skip ahead to 2hrs 42 minutes. We discussed an #eatsussex breakfast, the range of local produce availabile, #eatsussex challenges and adapting #eatsussex to different dietary needs (Nick and Jim are carnivores, Muir and Connie are vegetarian, and I’m vegan – we’ve got everything covered!)

For the demonstration breakfast, Muir cooked up a beautiful breakfast tart with local wholemeal flour, Sussex rainbow chard, intensely flavoured Sussex tomatoes and local dairy and eggs. We also had some Sussex chipolata sausages and sauteed mushrooms – all of which the crew seemed to enjoy having afterwards! We included a whole host of gorgeous locally grown veggies and fruits to garnish and accompany the meal, to show that there’s no depriving yourself when it comes to eating local (Mmm, all of these ingredients can be sourced from our website if this is making you hungry!)


“The rules?”, Neil asked us. Here they are – the basic #eatsussex rules we’re following for the next month:


Coffee and tea for our sanity – but ONLY sustainably sourced and locally processed (we get our coffee from Edgcumbes and tea from MD Tea). Mesto Olive Oil is owned by Cate and Vasilis, who live in Brighton but own an olive grove in Crete and transport all of their own olives. We use this as a healthy alternative to butter but also love our Southdowns Butter.

We’re excited about our food adventure – and we’d love it if you would join us! There are wonderful dishes, different produce, new cafes, restaurants and foods to discover and fall in love with. Not to mention the challenge of letting go of old favourites (but replacing them with something just as delicious – we’ll post on the things we discover to replace our non-local food loves). It’ll be an eye opening month, and if you want to commit to the whole month or even just try one meal, let us know! Hashtag/ tag us in your pictures and posts…

Muir (right) and Phoebe (left) outside BBC Sussex.





On air with BBC Sussex!

#Eatsussex August is here!


#Eatsussex August has finally arrived! We’ve got a whole month of eating ENTIRELY Sussex sourced foods – and we couldn’t be more excited.

However, while we regularly whip up meals from food grown and produced in Sussex, we’ve still relied on a loaf of bread, a packet of oats etc. here and there from supermarkets (I know, I know!) August will be an adventure as we get creative with our Sussex ingredients and sourcing. We’ll keep you updated on the joys, struggles and discoveries we make along the way.

But, first thing’s first – and that’s breakfast!

Tuesday morning breakfast:

1 cup of strong Edgecumbs coffee
Fresh local sourdough from the bakery (but we’ll start making our own with Sussex flour – stay tuned for our recipe)
South Downs Dairy butter (and this is a wonderful rich colour from the healthy diet the cows eat!)
Raw Brighton and Hove Blackman Bee Farm set honey
Tibbs Fruit Farm strawberries (my fave)


This was truly a simple meal to revel in the beauty of the flavours from small-scale, high quality, local producers. Raw honey, sweet strawberries, rich local butter and crunchy, toasted fresh sourdough bread. Oh, perfection… Move over supermarket produce – we’ve got a tastier and more ethical alternative…


Don’t forget to use the hashtag #eatsussex in your creations this month! We can’t wait to see what you whip up, and we’ll regram the eats we love the most.

#Eatsussex August is here!