KEYMEA YAZDANIAN - SABZI
Keymea Yazdanian is a photographer of Iranian heritage who grew up in Britain.
top of page
JOURNAL
Representing creative individuals whose craft, skill and practices are all connected by a commitment to positive change.
- 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.
- Oct 12, 2020
PUMPKIN SEASON
As the leaves begin to turn, the days shorten and the temperature drops, pumpkins begin to appear. Generally sown in April and planted...
- Aug 5, 2020
JED WROBEL - MUSHROOM FORAGER
Meet Jed - the wonderful mushroom man. "Whilst working at Rochelle I had the pleasure of meeting Jed. One evening during service Jed...
- Jul 31, 2020
STRAWBERRIES
A collection of recipes by three great chefs - Emily, Hayley and Lauren. Each recipe calls for using British Strawberries. A note from us...
- Jul 21, 2020
BECKY CRAVEN - KITCHEN GARDENER
I believe the most successful kitchen garden, whatever its size, is a result of its relationship and value to the community it supports....
- Jun 19, 2020
KATJA TAUSIG - BEEKEEPER
I have always been interested in bees. Working as a chef I am aware how dependent our food chain is on these lovely little pollinators.
- Jun 9, 2020
THE BROAD BEAN
Pod your beans, taking note of their size and the thickness of their skins. Raw broad beans are a ‘beginning of the season’ treat.
bottom of page