Words Charlie Monaghan Photography Elliot Sheppard Ampney Brook Farm, Cirencester, Gloucestershire. March 25th 2024. We recently shared the first chapter of our Wheat Project, a year-long initiative with 10 nature-led farmers in which we’re supporting them to do more of the type of farming we think is needed in the food system. Here is the […]
Words Charlie Monaghan Photography Hector Marshall “The limits of my language mean the limits of my world,” said philosopher Ludwig Wittgenstein, and while his exact meaning is debated, the sentiment is clear: words are important. It’s a thought that’s surfaced in our minds recently as we’ve emerged from a busy period of baking development to […]
At a glance, there might not appear to be many similarities between a glass of kombucha and a loaf of sourdough bread. Look a little closer and a world of similarities bubbles up from the process that unites how they are made: fermentation. Your daily loaf and bottle of kombucha are made in similar ways, […]
“Like most of the ideas at GAIL’s, it started with the bakers.” The world of craft baking is an exciting place to be. In a culture that is increasingly interested in understanding where food comes from, and with recent advances to the scientific understanding of healthy agriculture, we bakers have an opportunity to meaningfully support […]
Waste not, want not, as the old saying goes. Like any food lover, we can’t watch leftovers be thrown away. We’re constantly looking at ways to reuse surplus food, taking a leaf from the books of older generations who used simple, creative methods to make use of every last crumb. It is our responsibility to […]
Words Charlie Monaghan Photography Elliot Sheppard A trip to Cumbria to food scholar and cook Ivan Day’s kitchen reveals the history of a spring baking staple – the hot cross bun – as well as a glimpse into the ways they were once made “This is probably the only house in Britain that you can […]
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