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.

As we’ve gone through the year I’ve spoken to people doing all sorts of amazing things in the food system; but I really wanted to speak to a farmer. Boots on the ground, with a real-world view on our food. There are some conversations that change how you see things, and this one really did that for me. Martin Caunce from Brow Farm (interview below) said to me that all farmers are trying their best; they just don’t necessarily know another way to do things - that’s why these conversations are so important. The more we learn different ways to get things done (in anything in life!) the easier it is to implement the things that resonate with us, and work in our own ecosystem (true for the soil, our families and our lives). I hope you enjoy this one.

As always if there’s someone who you think would enjoy this issue of The Life Larder please send it to a friend and share the love <3

Before you tuck in…

Bites

Morsels I’ve loved this week.

• I’ll be at Yeo Valley’s first festival next week - if you’re there come and say hi!

• It’s Organic September - here’s how to nourish your ‘gut garden’

• Throwback to a beetroot recipe from earlier this year that is perfect for right now.

Main Menu

Stories and insights from experts and yours truly

Let the soil do the work.

A conversation with Martin Caunce from Brow Farm

After my interview with the team from Regenified (read it here if you missed it) I wanted to dive deeper and speak to a farmer working their land in a regenerative manner, alongside nature so the land, crops, animals, and people all get healthier over time. Martin Caunce, owner of Brow Farm in West Lancashire, was kind enough to talk to me about what regen really looks like on a working British farm, how he moved away from an intensive, chemistry‑first system, and why he measures success not just in yields, but in joy.

Tomato, Damson & Kombucha Spritz

A shrub I made at RHS Wisley that’s packed with the season’s goodies.

This is a simple shrub topped with kombucha from an event at RHS Wisley a couple of weeks ago. Good for guts and using up gluts of tomatoes and damsons (though you could use any fruits!)