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THE COLLECTIVE
In order to make positive change, we need to unite.
OLIVIA WILSON
Liv runs British Flower Studio Wetherly. Her work is rooted in the landscape of Britain and the temporal cycles of nature. Founding the SSAW Collective was an opportunity to collaborate with others who share the same passion for seasonality and sustainability; a chance to combine the best aspects of individual practices to work together and share skills; to recreate the sense of camaraderie of creating as a team that she’d missed when setting up her own business.
JESS GEISSENDORFER
Jess feels a great part of her responsibility as a florist & grower is to protect our environment and encourage a less instantaneous consumption of flowers as we know it. Her aim is to inform and expand all people’s appreciation for, and understanding of, real seasonal produce. Driven by an obsession with the outdoors, Jess grows on a humble plot in Hackney and works closely with clients to create bespoke floral designs for all occasions, shoots and hospitality.
LULU COX
Lulu is passionate about the connections between regenerative farming, hospitality and our environment. Lulu cooks seasonal, wholesome and nostalgic food, choosing ingredients carefully from farmers and producers who share the same love for the slow food movement. Lulu’s recipes can be found in The Land Gardeners, Soil to Table which was published in Spring 2022. As well as recipe writing and cooking Lulu consults for food and restaurant businesses.
Our mission is to empower people to make conscious choices by encouraging slower, more resourceful styles of hospitality that are nourishing in every sense of the word.
We are motivated by practices that are led by nature. A movement towards a more considered approach that benefits both people and the planet. Uncompromising in our commitments and creative integrity, we continue to learn, challenging ourselves to better our ways of working, and enjoy building greater awareness of the importance of provenance.
From 2023, all work produced under the SSAW collective will be cross-disciplinary, focusing on celebrating seasonality and change-makers in food, flowers and farming. Any floral or food only briefs will be followed up independently by members of the collective. We will all work to the same principles as SSAW, using seasonal produce only grown from our own fields or sourced from small independent growers.
We also have a community of suppliers and service providers we can recommend.
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