Salt and the Earth

A new name for the newsletter, and what to expect...

Can one truly claim to report ‘from the farm’ with boots as clean as mine? Without any animals to feed, fences to mend or seedlings to tend to - it feels a bit of a stretch to label my small, but very studious, home pot planting as any form of agriculture. And so, a new name for the newsletter previously known as From the farm…

Welcome to Salt and the Earth, a collection of notes and dishes from a farm-centric kitchen in Suffolk. This is the home of truly seasonal recipes and tales that’ll bring you closer to your ingredients and the people that produce them.

After opening and running a farm-to-table restaurant in a small corner of Hampshire, I’m now back in my home kitchen. The market garden of seasons past has been swapped for a modest allotment, and my stoves have downsized somewhat, too.

From fermenting gluts of vegetables to butchering whole animals - I want to show you all I learnt along the way and how to cook simple farm-led food at home, connecting you again to the seasons outside and the abundant possibilities each one can bring.

What does grass-fed beef actually mean, and does it make a difference? How do you cook that beef perfectly, and why are some cuts destined for the grill and others for the oven? I hope to answer some of these, as well as a whole host more vegetable, soil-centric questions along the way - empowering you to feel a deeper connection to your food, every time you cook.

I can promise fortnightly recipes (and sometimes more besides), visual guides and the occasional podcast. You’ll hear from the cooks, growers and herdsmen that produce some of your favourite ingredients - the true power of food is in these connections, after all.

If you haven’t already, please subscribe (it’s free!), and kindly pass the newsletter on to anyone else you feel may like to roll-up their sleeves, tie their apron strings and head into the kitchen with us.

You can watch George Foote’s short film about my time in the farm restaurant on NOWNESS. Available now.