Journal Entries

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...

RETREAT. LE CHALET OLIVET. FRANCE Meet the French model and tastemaker, Alice Moireau, who last year relaunched Le Chalet Olivet. A beautiful French getaway and location house based in the heart of Olivet on the...

LILY VANILLI'S EASTER CAKE If you’re after a showstopping cake this Easter, look no further than Lily Vanilli’s hand-crafted cakes of dreams. Since starting out in 2008 Lily Vanilli has been renowned for her pioneering...

CHOCOLATE HOT CROSS BUNS The original recipe for a Hot Cross Bun is a sandwich using white bread featuring spices and sultanas inside. This delicious double chocolate version, from our friend Lidia at Nonsolofood, concentrates...

PREPPING FOR VISITING GUESTS The National Trust’s Ham House and Garden is a rare and atmospheric 17th-century house that sits on the banks of the River Thames in Richmond. It is internationally recognised for its...

FALCON'S DISTINCTIVE ICE-WHITE Suppers, run jointly by Rosie Kellett & Virginia Malavasi, is a seasonal supper club hosted from their communal warehouse home in East London. Their most recent Winter edition featured Falcon’s ice-white with...

BRITISH PIE WEEK Our five-piece Pie Set is the original and most iconic Falcon product. Feed the whole family with a very British, giant fish pie this week, or serve up solo portions with our...

PAINTING WITH FALCON Meet Amelia Rose Potts, a contemporary British artist and painter whose work is largely figurative with a strong focus on bold colour. Amelia likes to surround herself with beautiful and interesting objects,...

MARBLED BISCUITS Our recipe for Marbled Biscuits is equal parts decadent and delicious, made with just a handful of simple ingredients. Try to resist the temptation to eat the biscuits straight away and indulge in...

FALCON AT OTTOLENGHI Hampstead is Yotam Ottolenghi’s eighth deli and restaurant, which includes the remarkable ROVI and NOPI. His London establishments celebrate the coming together of neighbourhood and food, drawing in diverse influences and ingredients...