Ethiopian Food Traditions   Helina of Eat Ethio - a gallery-café-studio hybrid space anchored in Ethiopian food she shares with her partner Scott - cooks using mostly Kentish produce, some of it sourced from Wick Wood itself, the setting for our springtime lunch.   Hawthorn sits at the centre of the table – “to hold the heart of the occasion and bring connection,” says Helina – which is laden with herbs and tinctures, among them her mum’s aromatic berbere spice blend, which adds earthy punch to all manner of Ethiopian dishes.   Read more on the #TOASTMagazine via the link in bio.   Words by Mina Holland. Photography by Elena Heatherwick.