Skip to content
November 10, 2015 / Burgess Park Food Project

Open meeting, all welcome!

Everyone welcome to come and join in an open space planning meeting to celebrate successes, overcome challenges, review what we’ve done and look to a sustainable future. This is a chance to bring your ideas, creativity and imagination to help us all build a great garden project for the people of Peckham and beyond. Please share with friends and colleagues, the more the merrier! Tea and cake will be served, and the whole event should be playful and fun. Everyone welcome, including the kids.

Saturday 14th November 1-4pm at the Wells Way Pop Up, Old Library, 39 Wells Way SE5 0PX

The Pop Up is not wheelchair accessible due to the stepped frontage. No dogs


September 27, 2015 / Burgess Park Food Project


more growing

So what is permablitz?

Whatever it is, or was, it was FUN!

These are the ethics behind permaculture design: Care of the earth. Care for people. Fair share. They are ethics that reach way beyond growing things.

A bunch of us came together early last Sunday (well, 10am) to help extend our low maintenance, productive and nature-friendly forest garden.

By three o-clock it was hard to believe the transformation.


Encouraged by mentors Susannah and Sue, we dug out and removed bindweed and brambles and cut down the grass, leaving it in place to provide a nitrogen layer for the “lasagne mulch” to come. (As with cooking: it’s good to know the science.)


We added a thick layer of rich rotted manure, then compost from the compost bins, then woodchip to retain water and deter weeds.

Once all the rotted manure was down, Sue explained how the mulch turns, slowly, slowly, into beautiful soil.


Shrubs and trees were planted, and GroChar charcoal was added, brilliant stuff, its porous nature encouraging fungi, enlarging root systems and increasing resistance to disease. Essentially, GroChar does everything organic matter does to the soil, but better, and permanently.

budding youth

Somehow we fitted in LUNCH!

Everyone brought something healthy and scrumptious and Budding Youth gathered salad, including nasturtium flowers.

washing up

Not a lot was left. Washing-up blitz followed.


And the kids came too – the youngest, Amani 🙂

September 5, 2015 / Burgess Park Food Project

Herb Tuesdays’ taster sessions

Our taster sessions have been fun. Along with herbal remedy workshops with Amanda Rew, we’ve enjoyed a plant dyeing workshop with Diane Sullock of Brockwell Greenhouses, and a swift introduction to permaculture with Kevin Mascarenhas of Natural Flow.

It’s been really enjoyable, and a great way to learn more about plants in the garden and how we can use them.

We still have a jam / chutney making workshop to come and more tbc.


Introducing the plants and their dyes.


Weld – green / woad -blue, & mix together to make lincoln green for merry men? Purple hollyhocks – deep blue /purple, onion skins -yellow, madder -deep pink, indigo – blue. We also had logwood (Haematoxylum campechianum – a tropical hardwood) that made a deep, deep purple


Madder (Rubia tinctorum)


Trial sticks ready to be cooked. Soaking in the mordant.


Weld (Reseda luteola)





Cotton bags dyed.


Was the permaculture session inspirational?  But yes, it was a bit wet.


Managed to find a large umbrella so we could stand around the compost bins.


Luckily a good lunch was had by all.

August 6, 2015 / Burgess Park Food Project

We have hens!

George makes sure a hen knows his legs are off-limits

George makes sure a hen knows his legs are off-limits

Considered to be redundant and past their prime, ten pretty hens were transported from their factory farm to our garden on 26th July. A few days later, bossy Sarah arrived, from a good home in Brixton.

In spite of their unhappy past, the rescue hens soon worked out what was food, what was drink and where was a good place to lay eggs. Sarah (banished from Brixton) tried to bully her way to the top, but… things can only get better: read on.

By the Wednesday, the hens were pulling up plants, making nests in the hay, laying eggs (yes!) and proving themselves to be a valuable addition to the garden: they love snails.

Enemy No. 1 is the fox who lives under the mounds, but a combination of a concrete floor and a metal-framed coop means that means he can only stare longingly at them. He stares, the chickens squawk. But they’re still laying, and, though many are missing feathers from their chest or tail, they look far shinier than they did.

Alastair’s daily visits have been paying off. Now they noisily gather round the feet of anyone who comes in (and try to hot-foot it out the door).

Last Sunday they had a ball: plenty of visitors to their coop. Our rescue hens are surprisingly open and friendly, pecking at bare legs and toes, not arguing when moved and – bar Sarah – allowing themselves be stroked. No longer is Sarah the sole one pecking at the rest: there’s another boss pot in the nest.

One of our younger volunteers, Zainab, discovered that at the top of the hens’ favourite things list are ripe blackberries and people’s shoes, while Bronwyn found out that a head of lettuce swinging at hen-height is the best game ever. But our 11 chickens are not here just to have fun: they are earning their keep. They’re laying six to eight eggs daily between them, and we’re selling the eggs to pay for their food: 20p a piece.

Fancy popping in to say hello, and donating the odd empty egg box? We’re here every Sunday 1-4!

Interested in joining the chicken group, to help manage and develop? Email Simon at

Photos and captions courtesy of Melissa

One hen poses for the camera while the other checks out Zainab's box for blackberries

One hen poses for the camera while the other checks out Zainab’s box for

A hen wonders whether leg hair is as delicious as it looks

A hen wonders whether leg hair is as delicious as it looks

Melissa holds a friendly hen

Melissa holds a friendly hen

Sarah's first day: she doesn't know whether Simon's legs or the open door are more tempting

Sarah’s first day: she doesn’t know whether Simon’s legs or
the open door are more tempting

July 18, 2015 / Burgess Park Food Project

Bees, Birds and Some Serious Cakes

IMG_1254 Well, we didn’t get to cover the birds but the bees blew us away – and the cakes were plentiful and delicious.

On Sunday the Glengall beekeepers helped us don suits while the brave put their hands in their pockets and their hoods up, and we watched and listened to the Story of Bees. Then Florence brewed tea, the rest ate cakes, and artist Sophie Herxheimer created her live stream of marvellous visual poems.

Here’s what we learned about BEES.

* The average worker bee produces half a teaspoon of honey in her (6-week) lifetime. Yes, they’re females.

* Bees are hard-wired to do certain jobs: Pollen Collector, Security Inspector, Builder, Larvae Feeder, Scout. Amazing.

* The drones’ sole function in life is to mate – with the queen.

* The queen is a reproduction machine. When her time is up, a year or so down the line, a small number of larvae are selected and fed on royal jelly. A few days later, they pupate, then fight it out, with shocking Killer Stings, to win the crown.

* Bees hibernate in winter and, left to their own devices, feed on the honey they’ve collected and sealed, while ‘factory-farmed’ bees are fobbed off with sugar substitutes. Which is one of the reasons that 21st-century bees are in serious decline.

Other reasons for the demise of bees include:

* The march of climate change; diminished habitat (when did you last see an old hollow tree?); farmed fields like rape being treated with pesticides; hybrid flowers being sterile, wild flowers diminishing, and, in the countryside, a lack of diversity. This is why urban bees, with their access to gardens, are, unexpectedly, flourishing.

Want to know more? Then join the natural beekeepers at Glengall Wharf Garden!

Photos (and honey cake): Claire Wright


June 24, 2015 / Burgess Park Food Project

Magical solstice night

We hosted our first magical midsummer night feast, a night of fantastic food, mead, music, merrymaking, flowers and fun.

It was a chance to get the garden looking more gorgeous than ever, spruced, swept, rinsed and readied for our biggest crowd yet.
The cosy centre space was warmed by the midsummer fire, and surrounded by flowers, the hum of quiet conversation, sweet violin and thumping double base echoed around as we munched on wild herbs, greens, slow cooked lamb and finished with the lightest of meringues and garden berries.

We were treated to a gentle, settled a swarm of bees, soon re-hived by our beekeepers, and as the light sank low, the fire roared and we retreated from the city around us.

P1040177 P1040164P1040226 P1040176P1040219 P1040224P1040229 P1040251P1040239 P1040197

P1040178 P1040206P1040199 P1040230

P1040261 P1040258P1040247 P1040270

June 9, 2015 / Burgess Park Food Project

A very herbal and happy tuesday

Herb Tuesdays is going from strength to strength now the growing season has really got going.

With new people coming each week, we have a core of regulars who are busy getting lots done.

From weeding and planting in the forest garden, to sowing more medicinal and edible herbs, earlier work is paying off and the garden herbs are looking great.

We are watering the garden like crazy to keep things going through this dry spell, and planting out valerian, heartsease, dill, red veined sorrel and more -filling in the gaps on the hugel mounds and eating a lot of strawberries!

P1040107  Sowing more!

P1040103 Dessert

P1040106   Dessert close up



P1040104  Getting ready for a lovely garden lunch!

June 6, 2015 / Burgess Park Food Project

Sunflower Summer Big Lunch

A successful day out on the Unwin and Friary Estate for the Big Lunch. 100’s of mini kitchen veg gardens disappeared off the potting bench before lunch even got going.
Although hardly anyone on the estate has a garden – a balcony if lucky, people were super keen to get growing healthy greens, coriander, mizuna and lovely lettuces to perch on a kitchen windowsill.

Hopefully we’ll get many more people down at the garden to our summer events.

P1040065  HQ

P1040079  Beautiful plant labels for Sunlower Summer

P1040080  The lucky runner up in our sunflower summer competition.

P1040081  More beautiful plant markers

P1040082 Happy gardeners



May 4, 2015 / Burgess Park Food Project

Sunshine, soil and pizza success!

Worries about the weather disappeared almost as soon as we came on site – the afternoon was fresh and glorious. A great turn out of people, lured by the promise of learning more about soil and how to manage it meant we got lots done and ate well.

Lasagna gardening, method

We started by layering horse manure directly over weeds (mainly grasses) P1030835

A nice thick layer was laid before dusting with rock dust and seaweed meal to help build essential trace elements.


Cardboard was laid thickly and wetted. It needs a good overlap of about 15cm. P1030859

Time out was taken to look and listen for frogs.


A layer of lovely leafmould, also wetted, followed by a thick layer of woodchip should do the trick. We’ll wait a few months and check the soil. We are feeding earthworms by providing lots of organic matter that they will quickly digest, excreting rich worm casts which will build soil.

P1030872 As May the 1st traditionally celebrates beltane, a fire was started to mark the beginning of summer. A bough of may was brought to the garden and placed with the bees. A mark of good luck for the year.


Frog exploration in earnest.


Happy seed sowers with very straight seed drills. Leeks and kale I believe. P1030875

The beltane fire was a hot one……


Some serious cooling off was then needed!


Pretty good pizzas!


April 17, 2015 / Burgess Park Food Project

Community feast!

The first community feast at the garden today, glorious sunshine, a fresh breeze, white and blue borage humming with bees and an abundance of salads, spring leaves and edible flowers. The feast brought the Maintaining Health Partners Copleston Together group en masse to the garden, to eat and then work….weeding, watering, harvesting, sweeping, many first time gardeners got a taste for the joys of pulling up abundant goosegrass, and hopefully we’ll see a few of them back soon on a tuesday or sunday.

Our lady of the lettuces

lettuce lady

Garden salad


The feasting begins!




Caption competition!