JOURNAL

Representing creative individuals whose craft, skill and practices are all connected by a commitment to positive change.

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

HOLLY LETCH - MAD ABOUT SUSTAINABILITY

In September I travelled to Copenhagen to attend the MAD Academy

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.

PEAT

As Autumn draws in, leaves fall and we start to put our fields to bed, we think about the myriad of organic mulches and bagged composts

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.

BREAD & ROSES - FLORISTRY AS A TOOL FOR SOCIAL GOOD

When I’m not in the fields growing or in the studio with SSAW, I work with Sneh Jani and Olivia Head on Bread & Roses

CHARLIE HARPUR - PLANTSMAN

Charlie Harpur is a plantsman, landscape architect and ultramarathon runner. After an initial stint stuck behind the computer at work...

STEVE BARRON - MARGENT FARM

In 2015 my daughter had a daughter and it made me question what kind of world she was coming into. I was busy making films, creating an invi

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.

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.

CHARLOTTE SMITHSON - ON NATURE AS OUR TEACHER

My connection to nature began in childhood. I grew up in Swaledale, North Yorkshire and most of my childhood memories are outdoors. Each spr

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

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N1 4HS

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