You can now buy Cornercopia hampers online

o Honeycomb made by Brixton bees that forage in local gardens and park
o Green tomato chutney created by the Edible Bus Stop project in Clapham
o Brixton-made Christmas pudding soaked in Kernel Porter and cider brandy

These are some of the ultra-local goodies in Brixton Cornercopia’s fabulous Christmas hampers, which are now available to order online at www.cornercopia.co.uk and can be delivered to your door for as little as £6. Each hamper contains locally produced food and drink ranging from award winning chili pepper jelly with lime and ginger to a trio of Brixton beers.
The treats in the Edible Brixton hamper  are made from ingredients bought in the market, foraged in Brixton, grown in local gardens or allotments, or made in railway arches near the market. It’s a hamper that follows the story of Cornercopia, highlighting the fantastic range of food and talent in the immediate neighbourhood.

Only a small number are available as the honeycomb in the hamper is limited. The Best of Brixton and Bermondsey features some the very best local products, including an IPA from the New Brixton Brewery and one from the multi-award winning Kernel . The heather honey was produced by the London Honey Company who also look after the bees living on the roofs of the Tate Modern and Fortnum & Mason. Bermondsey’s England Preserves provide tempting orangettes dipped in original beans chocolate

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There are five hamper options available online, starting at £23; others are Lambeth Larder, Brixton Village, and the Cornercopia Christmas Feast. Or to make your own hamper, come to the shop and we can help you create a gift for the person who has everything.  Choose from an enamel pie tin,  a recycled cardboard hamper, or traditional wicker  basket and fill it with anything from the shop – jams, preserves, chocolate or beer.  We will wrap up and decorate the hamper so it’s all ready to give. Small boxes like the one below cost £9

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About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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