JOURNAL

Water Lane is one of the projects that may never have come about if it hadn’t been for the first lockdown.

In 2013, a visit to Greece would change our lives. We just didn’t know it at the time.

Any cooking process which requires three ingredients or less has always attracted me. I have always liked the idea of doing more with less

In September I travelled to Copenhagen to attend the MAD Academy

At the end of April this year, I was commissioned to work on a book about female chefs – 30 to be precise.

The other week I put a set of photos on Instagram of a vast, dilapidated old greenhouse set within some wild and unruly grounds.

I grew up in a sleepy village in Norfolk, I ate well as a child but not all that adventurously.

Sam and I set up Shrub for a plethora of reasons really, but mainly all spawning from our love of good food.

It was in 2008 that George and I had our first taste of a Belgium Gueuze, a blend of 1, 2 and 3 year old Lambic beer, from Brasserie-Brouwer

Keymea Yazdanian is a photographer of Iranian heritage who grew up in Britain.

I remember the first time our business partner Jimmy Toffola from Kiffe my wines brought up the idea of ‘cross pollination’ in the context o

SSAW co-founder Liv first met Piotr, who is based close to her fields in Hertfordshire, when she swapped a festive wreath for some of his...

You might have recently seen campaigns about the temporary allowance of a type of bee-killing pesticide called neonicotinoid thiamethoxam, F

I’ve been living down in Cornwall for the past two years, having lived in London for the previous nine. Straight out of university I got...

It’s true that it's hard to be what you can’t see. So, it wasn’t until I reached my mid-twenties that I first imagined myself in a farming

For those who might like to spend some time enjoying an indulgent meal for two this month, we thought we would share the recipes that...

I first became aware of waste at school and then while working in the food industry where huge amounts of food were being thrown away.

The Erth farmers, Tim and Claire Williams, are a huge inspiration to us at SSAW. A permaculturist and regenerative farmer joining forces...

Preserved food is not a new concept, it’s not something that is reserved only for chefs and it’s certainly not complicated. The joy of...

The chef, educator and culinary consultant at Anna Tasca Lanza, Anna Feldman shares three seasonal recipes for right now. A curiosity...