We’re passionate about bringing artisan skills and restaurant cooking techniques to a wider audience, have worked in a Michelin star kitchen, and spend our time scouring the latest cookbooks, restaurants, markets and blogs for inspiration. We are always happy to help with interviews / citations and have a large database of images and recipes available for media use. Please call us on 0800 270 7591 or email firstname.lastname@example.org if we can help.
The Independent2nd March 2014
If you are feeling adventurous, or can’t wait to see if these magical weight-loss properties work, the culinary website souschef.co.uk has a variety of seaweed products.
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Shortlist20th February 2014
The Evening Standard20th February 2014
But even if you are the foodie who has everything, you now need a Himalayan salt block (oh, and some Persian Blue, Black Lava and smoked salt) in your life. “When we started 18 months ago, we were... Read full article
Olive MagazineFebruary 2014
Men's HealthFebruary 2014
Shop for farro. Quinoa is so 2013. As a better all-round alternative to rice, farro is an ancient type of wheat with delicate nutty flavours [...] perfect if you want to stave off hunger later in the day.
Speciality FoodFebruary 2014
Grains of paradise - A complex pepper from Cameroon with extraordinary coconut aromas, cardamom notes and a distinctive, blossomy sweetness - great in dry meat rubs, stews, tagines, and for flavouring homemade gins.
The Independent5th February 2014
Shortlist30th January 2014
Crumbs MagazineJanuary 2014
Sometimes time isn't of the essence, equipment is. [...] we're never without tulip baking cases for no-fuss muffins, disposable piping bags (what mess?), or a Superfast Thermapen thermometer for safe and reliable entertaining.