who we are

katy and james met working in advertising. over the last ten years, a shared obsession with food and its role in understanding culture has taken them across europe, east asia and the caucasus.

after fifteen years in advertising, james retrained at leiths and has since cooked at restaurants including michelin-starred 64 goodge street, three-rosette auberge du lac and jackson boxer's henri.

katy spent over a decade in editorial and brand strategy, most recently as head of creative strategy at hearst, creating work and designing experiences for some of the country's biggest brands.

food has always been our way into a place: who grows it, how it's cooked, what it means to the people serving and eating it. it's how we connect with the world around us and it's why we cook.

we forage through the year and we buy from growers who do things properly. better practices grow better food with more flavour.

we live in hertfordshire, among people who know good food and currently travel to london for it. we want to give them a reason not to.