Welcome to blue-ginger and our showcase for talented artists and craftspeople. 

Our physical gallery has now closed its door permanently but we have put an amazing line up of fantastic artists’ work into an ONLINE SHOP. Thank you for SUPPORTING OUR FREE LANCE AND SELF-EMPLOYED ARTISTS.

We will continue to bring you exhibitions through the online shop, and we'll also share on this page the occasional recipe from blue-ginger's menu.

Home End Farm and the blue-ginger gallery barn and buildings are currently for sale. If you are interested in a potted history of Sue's very happy and productive years here, or interested in the estate agent's details please take a look, and do share with anyone you feel may also be interested.

Here’s my end-of-the year gift to all of you: my secret recipe for the blue-ginger

gluten-free pear and ginger cake! 



Gluten-Free and Vegan


250 gm vegan spread 

200 gm brown or muscovado sugar

1/2 jar stem ginger chopped into small pieces with 1/2 of the syrup

200 gm ground almonds

100 gm polenta

100 gm rice flour

1 teaspoon gluten-free baking powder

1 teaspoon ground ginger

Enough almond milk or other dairy-free milk to mix


Put all the ingredients in a bowl and mix together. At the end add a capful of white vinegar 

Put into a paper-lined cake tin

Slice a large pear (or two small ones) and arrange on the top

Chop some crystallised ginger and scatter over the pears

Dot some ginger jam in the gaps between the pears


Bake at about 190 degrees for about an hour or until cooked


Delicious as a pudding with a vegan creme fraiche or ice cream. Of course, if you’re not vegan you can replace vegan spread with butter and serve with a dollop of creme fraiche or custard or ice cream.