Profiling Nurtured in Norfolk an edible British flower supplier

Sue and Allan Miller are the founders of Nurtured in Norfolk. Their team supplies the UK’s top chefs and a range of premium wholesalers with edible flowers, micro-greens and herbs (such as Neil Brown Herbs at New Covent Garden Market).

They are open for business through their website, which is filled with inspiring images and videos of the wealth and variety of their edible blooms.

They have been celebrating British Flowers Week by posting an edible flower a day, tagging @marketflowers #britishflowersweek, such as the beautiful Hollyhock!

They work with chefs, bakers and mixologists, such as Claire Smyth, Gordon Ramsay Restaurants and Ollie Dabbous. For all the chefs out there, why not visit The Nurtured Way page on their website, create a bio and add a recipe?

Here is chef @vicskitchen Boutique Cake School’s Lemon Drizzle Cake with Edible Flowers:



For the Sponge

  • 250g Plain Flour

  • 250g Salted Butter – plus extra for greasing the tin or Cake Release spray

  • 1.5 tsp Baking Powder

  • 225g Caster Sugar

  • 3 x finely grated zest of Lemons

  • 4 x Large Eggs (free range)

For the Sugar Syrup

  • 100g Caster Sugar

  • Juice of 3 lemons

For the Icing & decoration

  • 100g Icing Sugar

  • Box of Nurtured in Norfolk Edible Flowers


  • 2.4 litre Bundt Tin


Preheat the oven to 180C/160C fan/Gas 4

Spray the inside of the tin with Cake Release or coat with butter using your hands or a brush

Sift the Flour and Baking Powder into a large bowl

In a different bowl, cream together the butter, sugar and lemon zest until the mixture is pale and fluffy. Add the eggs (room temp) one at a time, combining well after each one, then gently fold in the dry mixture until fully combined.

Spoon the mixture into the tin and smooth the top. Bake for 38 – 40 minutes or until a skewer inserted into the centre comes out clean.

While the cake is baking you can make the Sugar syrup. Heat the sugar and lemon juice in a pan and let bubble until reduced by half. Then transfer the syrup to a small bowl to cool quicker.

When the cake is baked, poke holes all over the surface with a cocktail stick or skewer, and while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for around 15 minutes, then turn the bundt tin onto a wire rack and leave to cool completely.

While it’s cooling, make the Drizzle. Put the icing sugar into a bowl and add a teaspoon of cold water. Stir well until smooth, adding a little more water until the icing reaches a thick, pourable consistency. 

Drizzle over the cake then decorate beautifully with the edible flowers.

Visit her website here:

Order edible flowers and micro greens online here:

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by British Flowers Week Team