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by Robert Newton
Super quick and super easy our sweet chilli recipe uses honey to give a well-balanced sweetness, less cloying than shop bought. Full of flavour and...
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by Mighty Fine Things Admin
Our top festive serving suggestions for using our award winning Gins, Liqueurs & Shrubs infused with Kent whole fruit, honey & botanical...
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by Mighty Fine Things Admin
Where to find us in the lead up to the Festive season
16th November
Best Of Faversham Artisan Market, Preston Street, Faversham
23rd November
Leed...
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by Mighty Fine Things Admin
Halloween Food Waste Horror!
Join the #PumpkinRescue
– Every year over a quarter of all Halloween pumpkins end up in landfill – that’s 18,000 ton...
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by Mighty Fine Things Admin
We love a good book – especially one that’s full of recipes/ food p*** – so, in association with Jane Beedle from The Bake Off, we’ve decided to l...
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by Mighty Fine Things Admin
Inspired by the wealth of craft brewing, local cider & vineyards in Kent, we’ve been experimenting with alternative mixers in cocktails. Aweso...
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by Mighty Fine Things Admin
Thanks to Faversham Life for this lovely feature all about the newest part of our business, Wasted Kitchen.
Wasted Kitchen
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by Mighty Fine Things Admin
Following on from the success of our recent Wasted Kitchen workshops for young foodies as part of Faversham Food Festival we thought we’d share the...
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by Mighty Fine Things Admin
Interested in tasty, colourful food, delivered direct to your workplace, home or party? Sign up to receive updates & our weekly menu here , we ...
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by Mighty Fine Things Admin
At Wasted Kitchen we combine store cupboard ingredients with fresh, seasonal produce – often stuff that would have gone to waste – to make great ta...
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by Mighty Fine Things Admin
Join us on the farm for our first summer social evening. Relax in a luxe Nordic tipi to laidback beats from local DJ’s, eat fine locally sourced fo...
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by Mighty Fine Things Admin
We’re so excited about this!! Click here to see a short film about us made by Kent Online shot at our new premises at Monkshill Farm. We chat about...
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