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Return of the Larder


Practical experiences enabling people to eat well by sharing the skills that:

  • maximise nutrition

  • minimise food waste

  • improve health outcomes

Return of the larder supports collective participation for community food resilience and advocates food policy change to ensure fair and nutritious food for all.


This project is run at the Byres in Lewes as well as collaboratively at different venues in the UK.

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For further information please contact

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The Real Junk Food Project

The Real Junk Food Project in Brighton is part of the Real Junk Food Project network, created by Adam Smith. 

It is a national and international movement of cafes, projects and pop-ups with one core objective: 

To intercept food waste destined for land fill and use it to feed people who need it, on a ‘pay as you feel’ basis.

Daphne was the chef at the Friday One Church cafe between 2018 - 2020 when due to coronavirus it closed.

She then had the pleasure to work once a week with the wonderful chef  Karen at The Gardener Cafe and more recently from time to time run workshops at the Fitzherbert  Community Hub.

The hub is a collaboration between the Parish, The Real Junk Food Project, Brighton Table Tennis Club and the Voices in Exile charity.

find out more

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Forest Food Garden

Since 2020 Daphne Lambert, on behalf of the Trust, has been part of a Forest Food Garden Elective at the University of Sussex which aims to foster social and ecological resilience. 

In the face of climate change Forest Food Gardening moves the mindset of a food consumer to one of food citizen, someone actively engaged in or supporting the local growing and preserving of nourishing, minimally-packaged food. A Forest Food Garden is one solution towards creating food resilience.


It is an inspiring initiative that gives the Trust an opportunity to share food & nutrition research and practical skills.

Sussex Food Planting 2024


British Educational Research Association (BERA) Blog Post

Creating a forest food garden: Higher education that is disruptive by design


A future vision for the Sussex University Forest Garden by 2nd year student Rebekah Fleming

To be back,
Is a wonderful thing.
The seagulls are still calling
And the leaves are just as fallen as they lay 
Damp and quiet
All of those 10 years ago

Walking through the reds and browns of campus, those bricks
The walls which hold so much learning
But past them, to the classroom of wild grass, of moss, of fruits and wonky veg, Of messy shrubs and messy learning
Where structures were fluid
Where ideology mingled with the seeds we sowed,
No ivory towers, just the path to our forest garden.
Our forest garden, passed through gentle hands, year after year.
The baton.
Our proud creation, constantly in motion.


Further information:

Dr John Parry MBE Daphne Lambert Dr Perpetua Kirby


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Creating new stories to live by through sharing food around the table


Miche Fabre Lewin & Flora Gathorne Hardy of Studio Fabre Lewin working collaboratively with Daphne Lambert of Greencuisine Trust launched Revive in 2022.

The initiative brings farmers, growers, researchers, educators, chefs, nutritionists, artists and educators together to inter-weave new and traditional stories to live by.


On a warm day in June 2022 the first Revive happening took place in Suffolk.  Around the table of seasonal food, stories of soil, food, community and the health of humans and the environment brought alive the interdependence of all that inhabit planet Earth 

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Soil Conscious is a collaboration between Daphne Lambert of Greencuisine Trust & Miche Fabre Lewin & Flora Gathorne Hardy of studio fabre hardy 

It is an on-going engagement with the living matter of soil.

We are honoured to be collaborating with Richard Scott (National Wildflower Centre at the Eden Project) and Polly Moseley (Scouse Flowerhouse) to launch the Cultural Charter for Soils and Substrates and the 22nd World Congress of Soil Science in Glasgow, UK.

The Cultural Charter has emerged through collaboration with a growing circle of organisations all dedicated to soil as the source of life. The large-scale banner displayed at the Congress includes artworks by Jamie Reid, writings by Gerry Potter and our poetic for the 2015 UN International Year of Soils ‘The future is in our hands, the future is in the soils’.

Please download a copy of the Cultural Charter for Soil and Substrates and share with others. Please share your inspirations, thoughts, ideas, images and words with Richard Scott.



Between 2017 - 2021 the Trust was funded to make a series of videos.

Nature’s Pharmacy

Hemp - the planet friendly plant

Wheat - the staff of life??

Autumn foods and herbs for wellbeing

How well do you know your milk?

Bokashi composting?

The culinary art of fermentation

Support your gut health

Summer herbs for wellbeing

Spring foods and herbs

Life on the pulse


You can view them here



Grow Cook Share is a children's food project that promotes health & well-being through the practical experience of growing, preparing & sharing food. Each project culminates in a community feast that provides a unique opportunity to celebrate the understanding learnt through the year long project of growing and cooking.

If you would like more information please contact us by filling in our form below.


'The feast was delicious and so well prepared by all involved.  It was the kind of food that I would like to eat everyday but often need imagination and time to create.  You have inspired me to up my game in the production of my own meals and you have helped to inspiraea generation throughout the school of individuals who know about food.  What a great gift to give them.'

Feast guest: Devon

'Daphne works closely with children, parents and the community on fantastic food projects providing excellent opportunities for children beyond the normal curriculum.

We feel very privileged to have worked with Greencuisine Trust an organisation that has real vision and enables children to understand the landscape and their natural surroundings.'

Head Teacher: Herefordshire



Anni Townend in conversation with Daphne Lambert

sharing tastings, stories & ways forward

13th May 2017 Living Food

30th September 2017 Fermenting Ideas

23rd June 2018 Our food choices - Making Food Choices. Why do we eat the foods we eat?

Small personal commitments towards change from Fermenting Ideas


Start to develop a creativiy for wellbeing retreat or course that involves many different art forms so that wellbeing can be fermented out of a rich mix.


Think about how to make food inclusive


I'm going to start fermenting! (not myself!) cabbage (red) + fennel


Organise a vegan pot luck & bring fermented food to it.


Make sauerkraut and give it to friends! Promote community health and suggest they make their own.


Explore & develop fermented aromatics into drinks.


Create a labyrinth


Discuss the ideas and recipes I've learnt this afternoon with my family


Begin a conversation about a community space to start the process of fermenting


Share my kefir culture ( and 'cultural'know-how) with my immediate community


Pickle some vegetables from my veg box and then write what I've done and share it with 6 people and ask them to pass it on to another 6 people.

Develop my kombucha & make a greater variety & donate scobys and stater tea to friends. And make yewberry ice-cream!!


Encourage some close friends to consider diet that's if they are interested in discussion


To become more active in understanding the background of foods; also introduce to Barbados!!


Preparing more fermented foods. Spreading the word.


To keep making sourdough bread and to share the pleasure and taste with others.


To find a way to promote Organic food at the Friday Food Market in Lewes


A dinner party in St Leonards for people who do not ferment with recipes from Living Food


I am going to make kimchi and show all my family, friends and patients how to make it too.


Grow more herbs and ferment more to share out to my family and friends.



For over 15 years Daphne Lambert and Miche Fabre Lewin have been flourishing as Soil Sisters. Their pioneering collaboration cultivates whole health with convivial food encounters which manifest within art galleries, food festivals, environmental gatherings, film screenings and cultural happenings.


Soil Sisters’ ecological gastronomy is a feast for belly, mind, soul & soil.

Soil Sisters

Nature-based Food Cultures and Farming for Whole Health­

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A collaboration between Greencuisine Trust, Moving Sounds  & Transition Town  with Ovesco.

Convivial encounters with diverse people in the villages and towns around Lewes.

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Required *


Charity no 1141277

Founding member : Daphne Lambert

Patron: Romy Fraser

Trustees : Bill van Marle, Laura Ellison, Sue Fleming, Candida Dunford Wood

1 The Byres

Wellingham Lane



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