Hi there,

Welcome to The Life Larder! This weekly newsletter serves up a bite-sized menu of stories and ideas about making food that’s not only delicious but also healthy and sustainable.

Each issue is packed with inspiring articles, flavourful ideas, and voices from across the vibrant food world. Think of me as your friendly guide, helping you create meals that nourish your body, delight your taste buds, and care for our planet. Treat this newsletter like a personal larder—always stocked with something you’ll love.

Hello again - the newsletter has had a couple of weeks off whilst I’ve been busy, but I’m back this week with an interview I learnt so much from. One of the reasons I do this is to tell the stories I would want to read; and Louisa Ziane from Toast Brewing is no exception. When brands grow, often there is a temptation to move away from some of the more sustainable ways of working; Toast have stayed true to their mission as they’ve grown, and I hope you’ll find some inspiration in this interview.

If you’ve enjoyed this week’s Life Larder please share with a friend - it makes such a difference :)

Before you tuck in…

Bites

My favourite morsels from across the internet this week.

• Right now I’m creating some exciting things. This newsletter keeps me inspired.

• ICYMI the government set out their new food strategy, the ‘Good Food Cycle’.

• I’m making this cake this weekend.

Main Menu

Stories and insights from experts and yours truly

Brewing Purpose - How Beer can be a tool for Food System Change

Toast Ale to learn about how they're remapping the drinks world through a sustainable lens.

Toast Ale is the beer that tackles food waste head-on, using surplus bread to brew award-winning pints and putting profits back into the fight for systemic food change.

I sat down with Louisa Ziane, the brand’s Chief Operating Officer and co-founder, to hear how it all started, why beer can be a brilliant vehicle for activism, and how small actions can spark bigger change.

Thoughts from the week

Herbs & sunshine.

Right now I’m in prep for some gorgeous events. Above is a variety of different types of mint and thyme from the RHS for an event in October. Drying herbs is one of my favourite ways to preserve the season and enjoy the flavours of summer well past the last rays. These are currently being dried - hung upside down till all the moisture is gone, then crumbled and sealed in glass jars to be mixed into different spice blends, or even used for teas. You can do this with supermarket herbs too - particularly those that are in season now, when dried will pack way more punch in dishes than the ones bought pre-dried.

When the events are live I’ll let you know - would love to see you there.