The Perfect Sandwich Pickle: Q&A with Eaten Alive

August 31, 2023

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 […]

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Crisps Cookies

The Crispiest Cookies

August 17, 2023

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 […]

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Two Farmers

Two Farmers, Two Keepers Of The Soil

August 17, 2023

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 […]

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GAIL's Summer Table

The Contradictory Requirements Of Fermented Food

August 10, 2023

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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GAIL's Heritage Tomato Galette

Tomato Season Is Here

August 9, 2023

If you find yourself unmotivated to cook during the long, languid days of summer, you are not alone. You won’t find us at the stove for hours on end in July or August, needlessly tending to stocks, or checking on a braise. Not only is such effort unenjoyable in the hotter months, it is also […]

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