These iconic landscapes look good enough to eat - because they are.
Made entirely from organic ingredients, each of the four tasteful ‘paintings’ feature some of the UK’s best loved scenes.
From Avon Gorge, with its famous Clifton Suspension Bridge, to Stonehenge and Giant’s Causeway, the delicious gallery was unveiled to mark the end of the harvest season and celebrate the importance of great taste and food provenance.
The edible exhibits were created by Yeo Valley Organic, in partnership with renowned Welsh-based artist Nathan Wyburn, to replicate the beloved landscapes in mouthwatering detail - along with the help of the brand’s chef, Ali Pumfrey.
The delectable scenes, which also include Ribblehead Viaduct, were made entirely from fresh organic produce from strawberries to beetroot and kale, and took the artist 48 hours to create.
It comes after research, of 2,000 adults, found 41 per cent enjoy food more when they know where it comes from, but only 24 per cent can name the area where their weekly produce is grown.
Nathan Wyburn said: “I like to bring people closer to the natural world through my work and relished the opportunity to take up this unique challenge.
“I used to visit the Avon Gorge as a child and was always in awe of the amazing natural landscape, so it was a really fun process thinking about how I could bring that to life through local products.”
Using 67kg of the Yeo Valley’ Organic’s fresh produce, the artwork featured the likes of soup, yogurt and butter to bring the scenes to life.
The iconic Avon Gorge and Clifton Suspension Bridge was crafted using a colourful kaleidoscope of organic produce including strawberries, blueberries and raspberries.
These were complimented with beetroot and broccoli, with added layers of texture from crisp leeks and crunchy kale.
An atmospheric scene of the Ribblehead Viaduct was brought to life in a radiant organic tapestry using a base of cream of vegetable soup, layered with cabbage, spiralised courgette, finely sliced mint and thyme.
Carrot, parsnip and thyme soup were also used to carve a striking sunset below the horizon at Giants Causeway, along with curled butter, grated mature cheddar cheese and peeled potatoes to sculpt a striking display of colours and flavours.
And the silhouette of Stonehenge was constructed from towering blocks of mature cheddar cheese, lashings of natural yogurt and kefir, and decorated with leeks and cabbage leaves.
The study, commissioned by the brand, also found 49 per cent of adults prefer to select products grown in the UK over those flown in from overseas, while 45 per cent like to support local farmers whenever possible.
And when it comes to grocery shopping habits, 35 per cent are keen to learn the origins of the ingredients they choose to purchase.
More than half (53 per cent) prioritise how delicious they will taste, while 47 per cent seek out seasonal produce.
It also emerged 41 per cent of those polled, via OnePoll.com, savour food more when it's been grown organically.
While 62 per cent revel in the picturesque beauty of rural landscapes across the country, and 47 per cent find joy in admiring their food before taking a bite - a ritual that lasts for an average of five seconds.
Additionally, 63 per cent like to appreciate how delicious their meal looks before devouring it, while 41 per cent claim the anticipation enhances their experience.
Yeo Valley Organic's chef, Ali Pumfrey, said: “Nature is beautiful and we think the food you eat should be too.
“Delicious is at the heart of everything we do which is why we have so much love for our land and the beautiful, nutritious food it gives us.
“We hope the landscapes we’ve created inspire people to support homegrown organic farming to help keep our landscapes natural and allow our produce to be the best it can be.”
Following the creations, chef Ali repurposed the landscape ingredients into recipes and any unused ingredients were donated to food charity, City Harvest - helping to deliver 143 meals to families in need across the country.
