Welcome to Salt and the Earth

A newsletter that celebrates seasonal ingredients and the farms they come from. Full of recipes, stories and podcast entries to help you feel more connected to your food, every time you cook.

Welcome to Salt and the Earth, a newsletter that’ll help you feel the sun on your back, soil in your hands and air in your lungs from the comfort of your own kitchen. Too often my Instagram feed is fit-to-burst with swathes of cooks swooning over the arrival of new season produce (Peas! Asparagus! Rhubarb! Strawberries!) well before any farm I know has even reached for their boots and baskets. This is a newsletter that will connect you to those very farms - giving you a realtime insight into what’s actually growing right now (or not as the case may be), and how to cook with it.

There’s recipes galore (from meditative weekend projects to simple suppers) and a handful of tips and stories; on how to grow and handle lesser-known herbs, what to look for when shopping for fruit, vegetables and dairy (and what does organic really mean, anyway?) and why a well-raised chicken costs so much money. Occasionally you’ll find podcast entries, too - recordings of visits to farms and kitchens run by friends that I’ll bring you along for.

I spend a lot of time in the kitchen, either at home or at work where I assist Jamie Oliver across his recipe, books and TV show development. I’m often on farms, too - rallying pigs, planting trees and foraging from ground, trees and hedgerows. Salt and the Earth will be your insight into both, helping you feel a deep and delicious connection to the food you’re eating, every time you cook.

Hopefully see you there.

Hugo x