“I appreciate environments that are well composed and that are not too tricky or pushed to look a certain way, good design should inspire and allow for individual expression.” says Farah Ebrahimi, art director of the premium furniture company  e15.  She is referring to the radical simplicity and elegance of form, which e15 is known for since the 27 years of its inception, which was founded by Farah’s partner and architect Phillipp Mainzer in 1995. Named for the East London post code which housed its original workshop, e15 has principles of sustainability and good design at its ..read more

“My favourite way of working is just roaming and stumbling across scenes that haven’t been staged or manipulated, but still tell a story,” says photographer Nick Ballon. “That’s why I got into photography- to find these beautiful moments. I like having the space to wander without reason.” He is describing his series of five prints, currently for sale from Crane Cookware, each of which are loosely connected to the rituals and habits around food and eating. Nick knows a thing or two about the power of images to tell a story and evoke a feeling. Having studied ph ..read more

Add the butter and oil to the C3 frying pan and place on a medium heat. Once melted, add the chillies and ½ tsp flaked salt and fry for 1½ mins, swirling the pan every now and then (lower the heat if the chillies are browning too quickly). Lower the heat all the way down. Stir in the garlic and paprika, then nestle in the tomatoes. Cover with the lid and cook for 8 mins, until the tomatoes have softened and browned on the bottom. Remove from the heat. Add spoonfuls of creme fraiche, then squeeze over half a lemon. Finish with chives, chipotle flakes and flaked sea salt. Serve with focaccia ..read more

Add the clams to a large bowl and cover with cold water. Add the oil and the palm oil (or ghee/butter) to the S4 saute pan and place on a medium heat. Once melted, add the garlic, romano pepper, both chillies and 1 tsp fine salt to the pan. Gently fry for 5 minutes, stirring often, until the peppers are beginning to soften and the garlic is fragrant. You don’t want the garlic to brown, so turn the heat down if necessary. Add the tomatoes, tomato paste and paprika. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the clams to the pan in a single layer. Cover w ..read more

Food delivery boxes are, undoubtedly, having a real moment. With promises to save you time and hassle, the ready-to-cook recipe kits have become the busy person’s answer to any culinary question.    Well, Oma (short for Omakase – but more on that later) is the new kid on the block, but with a slight difference. The boxes each take the form of a cookery course from a different part of the world, replete with some essential store cupboard ingredients; a magazine, that features articles and stories from contributors with a connection to that part of the world; and, most importantly ..read more

“Winemaking is chemistry, it’s like cooking or baking. It’s a ‘making skill’ with art and science at its core.” Or, so says Warwick Smith, the founder and self-titled Chief Wine Officer of East London based Renegade Urban Winery. Admittedly, London is not known for its wine, or at least not its wine production. But, as the name suggests, Renegade is trying to shake up the wine industry. Warwick’s background wasn’t in wine. But, after working in asset management for 15 years, a career that, for him, proved to be less than fulfilling, he decided a career change was on the cards. “I didn’t really ..read more

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