The Annual Harvest Festivalby Felloe
Every year, Felloe and London’s Garden Museum bring hundreds of people together to learn, discover and celebrate community & food. We take great joy in putting together a full day of talks, workshops and market stalls, showcasing independent growers and organisations finding better ways to grow, make & share food.
For its third edition, the Harvest Festival celebrates the people finding innovative ways to grow food in our cities - from community gardens and rooftop beehives to underground mushroom farms and windowsill fermentation.
Join us on Sunday 18 October to hear how community gardens and urban farms turn strangers into neighbours, explore how putting chefs in schools is changing young people’s relationship with food, and learn to make your own fermented kvass.
Then head to the market hall to meet the makers and fill your bags with freshly baked bread, homemade kimchi, marmalade, harissa, kefir, ginger beer, avocado oil and hand-pulled noodles. Come hungry - you probably won’t leave empty-handed!
2025
Common Ground: Creating Connections Through Food
In 2025, the Harvest Festival explored the many ways food connects us - to our past, our communities, other cultures and the earth itself.
We watched films about refugees running community beehives, learnt about Scottish pine hunters, tasted tree-based teas and milled our own flour. We listened to a priest and a Buddhist discuss food, community and religion, before heading to the market hall to hear a ‘vegetable orchestra’ play freshly carved carrot flutes and marrow trumpets!
2024
An Uncommon Harvest: A Celebration of Heritage Crops
At the first Harvest Festival, we explored the thousands of edible plants being pushed aside by industrial monocultures in our farms and food systems. BBC Food host Dan Saladino shared stories from his travels discovering little-known foods around the world. We listened to a Bean Panel - yes, a panel all about beans - then joined a Fruity Walk through London, foraging for edible plants hiding in plain sight.
The market hall was filled with homemade kombucha using foraged ingredients, artisan pasta made with heritage wheat and freshly picked mushrooms of every shape and size. All this and much more offered a taste of how we can make boring monocultures a thing of the past.
