Journal Entries

UNPLUGGED REST After a two week silent retreat in the Himalayas, Hector and friend Ben co-founded the off-grid cabin retreats Unplugged Rest. With cabins dotted across the countryside, they provide an idyllic escape from a...

AUTUMN FLORALS Kingfisher Farm Shop brings you some seasonal tips on how to arrange your Autumn bunches in our new Tangerine 3-pint Jug. A family run farm since 1854, famous for their delicious watercress, they...

BREAKING THE MOULD WITH BOLD BEAN Co Hannah Wilding’s journey into the food industry is anything but traditional. Originally a theatre professional, she hit a major plot twist during the COVID-19 pandemic. And with auditions...

A FAMILY AFFAIR Frances Costelloe, London based artist and brand consultant delves into her inspirations and roots within her work with a gentle nod to the natural world. With an extensive background in designing for...

A RECIPE FOR A GLUT OF CHERRIES As the ‘ber’ seasons approach, Flora Shedden shares her solution to the late summer glut of cherries. Owner of the renowned Aran Bakery in her home town of...

NEW ARRIVALS We continue to expand the range, by developing new tooling for beautiful yet functional products. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. Chive...

AUTHOR OF COOL PASTA, TOM JACKSON Tom Jackson, Food writer, cook and now author of his new book ‘Cool Pasta’. Influenced by vibrant experiences in Birmingham and travels to Thailand and Italy, Tom’s passion for...

SABATO OF AMSTERDAM Sabato’s impeccable food styling, recipe development and catering offers a look into both Jessie and Stephanie's unique experiences of life in the Med. In their words Sabato means to them: ‘Classic and...

BENEFITING PEOPLE AND PLANET Salsa Rose works with small scale sustainable producers, prioritises ethical practices, creates a positive working environment for their team and produces exceptional experiences for their clients that benefit both people and...

Introducing ‘Picnic Magazine’ Marcus Patrick Brown’s photographs capture London's restaurant and dining culture in all its stainless steel glory: real kitchens, honest food, and passionate chefs. Picnic magazine brings the London culinary scene into the...

SUMMER IN BLOOM Florist duo, Mr Jones & Me, love working with their clients to bring vision to actuality; from bouquets and buttonholes to larger installations. Based on the beautiful Island of Anglesey, situated within...

COOK UP A SEAFOOD STORM There’s never a need for negative impact – that’s how London’s seafood experts, Wright Brothers, see it anyway. The people that make up their UK coastal team have a real...

FALCON FOR CAMPERVAN LIFE Van life is all about conserving resources like water, gas, heat, fuel and space, which means simple meals are best. But the more familiar you become with this pared-back style of...

RETREAT. HAROLD HOUSE. ISLE OF WIGHT, UK. Harold House is a three-storey townhouse from the late 1700s situated in the Old Town of Cowes, Isle of Wight. When the now-owners purchased it in 2020, it...

BEAUTIFUL LITTLE DETAILS Take a peek at the wedding of Frances Quinn, the Author of Quintessential Baking and the 2013 winner of the Great British Bake Off, which took place last year in Portmeirion. From...

SUMMER SALADS Make this recipe for Marinated Cucumber and Melon salad with peanuts, chili, and mint a Summer staple in your household. Captured by the food & lifestyle photographer and cook, Allegra D’Agostini, who grew...

FALCON IN LOS ANGELES Annie Campbell is a full-service catering and event production company based in Los Angeles, known for their signature warmth and unparalleled attention to detail; they excel in creating endless memorable occasions....

UPGRADE YOUR PICNIC Our enamel range makes for perfect picnicware with its enduring strength and stackability. Pack our 24cm plates and tumblers in a multitude of colours, and set the middle of the table or...

A MASTERCLASS IN BETTER BAKING Nicola Lamb is a recipe developer, consultant and pastry chef based in London. She trained in some of London and New York's top bakeries, including Dominique Ansel, Ottolenghi, Happy Endings,...

CITRUS LOAF CAKE Esther Clark is a freelance recipe writer, food stylist and editor. Find out what favourite ingredient Esther will be cooking with this Springtime, her top tips when visiting Bristol and don’t miss...

A SPRING PALLETTE Join us at Forage, Create and Capture: A Spring Palette Workshop on 22nd of May 2024, 10am - 2pm In this immersive and creative workshop, you'll have the opportunity to forage, know...

ALFRESCO ENTERTAINING Get colourful and creative with Frances Quinn this Summertime, Author of Quintessential Baking and winner of the Great British Bake Off 2013.   From pastel hues to bright bold contrasting colours, this shoot...

ELEVATE YOUR EGGS Master how to make your eggs the star of the show from this day forward as the award-winning London cook and writer, Ed Smith, launches a compendium and celebration of eggs. Good...

HOSTING TIPS FOR SPRING Arden’s menu is thoughtfully and sustainably developed using the highest-quality ingredients. Local is their love language. You can enjoy a past interview with the owners here, whilst exploring their top tips...