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Magazine

A collection of articles, updated monthly.

From Farm to Fork: Chef Skye Gyngell on Heckfield Place

A conversation with chef Skye Gyngell on Heckfield Place’s sustainable kitchen approach.

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Heritage

Opening the door

An interview with LSA’s executive director Mark Jonas about the brand’s connection to Poland and the Ukraine, the personal history of LSA co-founder Janusz Lubkowski and why an open door means an open mind.

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Wine

A Biodynamic Approach

We talk to the founder of the East Sussex winery Tillingham on their sympathetic approach to nature, farming and winemaking.

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An Open Door

A film reflecting on the small but many generous acts that build up the lives we lead, allowing us to appreciate what those around us have to offer and contribute.

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Planting

Flowers

Sustainability

Embracing Nature's Seasonality: A Trip to Wolves Lane Flower Company

An interview with London's micro urban flower farm.

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Recipes

Spring Broth with Nettles, Wild Garlic and British-grown Fava Beans

Organic vegetable gardener and cook Anna Greenland shares her fava bean spring broth, made with seasonal, locally-sourced ingredients.

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