‘Autumn carries more gold in its pocket than all the other seasons.’ Jim Bishop. We don’t like to play favourites, but autumn has always had a special place in our hearts. There is something about the pace slowing down as summer comes to an end. As we journey into a new season, the summertime electricity […]
A conversation with Ronit Vered and a guide to why Jewish New Year is a celebration of food for everyone.
When it comes to crafting a great sandwich, details matter—and that’s where Eaten Alive’s expertise in pickling and fermentation comes into play. By taking fresh vegetables and simply adding salt, co-founders Pat and Glyn set in motion a process of natural alchemy that transforms humble ingredients into extraordinary ferments, preserving them without overwhelming their inherent […]
There aren’t many rules to our potato crisp and white chocolate cookies – the inspiration comes from American ‘everything but the kitchen sink’ cookies, made with, well, just about anything – but we do insist on one thing: using Two Farmer crisps. We also added white Islands Chocolate buttons with a high cocoa solids percentage […]
Mark Green and Sean Mason are two farmers on a mission to work their fields in ways that ensure the land thrives for generations to come. We head to Herefordshire to see how the pair are getting their hands dirty – quite literally – to make it happen. Farmer Mark Green puts seed potatoes into […]
Our seasonal collaborators break bread and reflect on the contradictions at the heart of creating fermented food. “Learn the rules like a pro, so you can break them like an artist,” said Pablo Picasso. Well, with baking it’s more, “Learn the rules like a pro, and then stick to them like a pro”. A master […]
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