May was the perfect month for Wild Weed Kitchen to open doors in Fitzalan Square in Sheffield. We set up in a vacant shop with a large glass front onto the square, creating a temporary kitchen where we went through the complete process of preparing and cooking food using wild ingredients sourced locally and brought from a little piece of land.

At the end of the cooking, the space was transformed again to provide cafeteria tables and seating for us to serve food, for free, to any willing participants from the audience or passers by. On the menu: Dandelion burgers; fried dandelion root; sauteed hogweed stems and shoots; comfrey buds.