CECILIA BYRNE - ENDLESS RHYTHM
Any cooking process which requires three ingredients or less has always attracted me. I have always liked the idea of doing more with less
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JOURNAL
Representing creative individuals whose craft, skill and practices are all connected by a commitment to positive change.
Nov 26, 2021
HOLLY LETCH - MAD ABOUT SUSTAINABILITY
In September I travelled to Copenhagen to attend the MAD Academy
Oct 29, 2021
LIZ SEABROOK - PHOTOGRAPHER
At the end of April this year, I was commissioned to work on a book about female chefs – 30 to be precise.
Sep 17, 2021
LUCY VINCENT - FOOD BEHIND BARS
The other week I put a set of photos on Instagram of a vast, dilapidated old greenhouse set within some wild and unruly grounds.
Jul 26, 2021
JAKE TAYLOR - CHEFS IN SCHOOLS
I grew up in a sleepy village in Norfolk, I ate well as a child but not all that adventurously.
Jul 13, 2021
HARRY DYER - COFOUNDER OF SHRUB PROVISIONS
Sam and I set up Shrub for a plethora of reasons really, but mainly all spawning from our love of good food.
Jun 20, 2021
CHARLIE WOOD - COFOUNDER OF CROSSOVER BLENDERY
It was in 2008 that George and I had our first taste of a Belgium Gueuze, a blend of 1, 2 and 3 year old Lambic beer, from Brasserie-Brouwer
May 22, 2021
KEYMEA YAZDANIAN - SABZI
Keymea Yazdanian is a photographer of Iranian heritage who grew up in Britain.
Apr 23, 2021
PETER HONEGGER - ON CROSS POLLINATION
I remember the first time our business partner Jimmy Toffola from Kiffe my wines brought up the idea of ‘cross pollination’ in the context o
Apr 4, 2021
BREAD PETE
SSAW co-founder Liv first met Piotr, who is based close to her fields in Hertfordshire, when she swapped a festive wreath for some of his...
Mar 31, 2021
SYSTEMIC PESTICIDES -THEY ARE KILLING ALL OF US
You might have recently seen campaigns about the temporary allowance of a type of bee-killing pesticide called neonicotinoid thiamethoxam, F
Mar 19, 2021
ETHAN FRISKNEY-BRYER - HEAD CHEF, FITZROY AND NORTH STREET KITCHEN, AND GROWER
I’ve been living down in Cornwall for the past two years, having lived in London for the previous nine. Straight out of university I got...
Feb 19, 2021
CHRISSY HARRISON - FOUNDER OF KEATS ORGANICS
It’s true that it's hard to be what you can’t see. So, it wasn’t until I reached my mid-twenties that I first imagined myself in a farming
Feb 13, 2021
VALENTINE'S RECIPES
For those who might like to spend some time enjoying an indulgent meal for two this month, we thought we would share the recipes that...
Dec 28, 2020
HANNAH MCCOLLUM - FOUNDER OF ChicP on FOOD WASTE
I first became aware of waste at school and then while working in the food industry where huge amounts of food were being thrown away.
Dec 17, 2020
TIM WILLIAMS - COLLECTIVE COMMUNITY
The Erth farmers, Tim and Claire Williams, are a huge inspiration to us at SSAW. A permaculturist and regenerative farmer joining forces...
Nov 23, 2020
MIKE THOMPSON on FERMENTATION
Preserved food is not a new concept, it’s not something that is reserved only for chefs and it’s certainly not complicated. The joy of...
Nov 18, 2020
RECIPES FROM SICILY by ANNA FELDMAN
The chef, educator and culinary consultant at Anna Tasca Lanza, Anna Feldman shares three seasonal recipes for right now. A curiosity...
Nov 18, 2020
ANNA FELDMAN - FOOD LANDSCAPE AND SEASONAL EATING
I can’t help but be inspired by all the produce that steadily streams in through the kitchen doors throughout the year.
Nov 6, 2020
ALEESHIA TOZZI - ANNA TASCA LANZA
Aleeshia Tozzi from Anna Tasca Lanza - Edible education is at the foundation of every program, experience and stay we offer.
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