The People Behind the Recipes
We each take a corner of the collection (breakfast, pastry, fish, dough), and every dish is cooked in a home kitchen before it reaches you.
Gunther Beard
Breakfast and small plates. Gunther keeps a sourdough starter older than his kitchen and believes every dip deserves good bread.
Their RecipesChauffina Carr
Fruit, grains and cold drinks. Chauffina develops the bowls and infusions that open most of our mornings.
Their RecipesEric Widget
Pastry and preserves. Eric tests every bake three times, and writes the version that works in a home oven.
Their RecipesQuiche Hollandaise
Weekend brunch. Quiche is responsible for the pancakes, the eggs and the argument about how much butter is enough.
Their RecipesNorman Gordon
Soups, stews and traybakes. Norman cooks the slow things, and photographs them while they are still steaming.
Their RecipesDruid Wensleydale
Dough of every kind. Druid runs our pizza nights and has opinions about hydration percentages.
Their RecipesBailey Wonger
Fish and shellfish. Bailey shops the market at dawn and writes recipes that respect what came back.
Their RecipesPelican Steve
Sandwiches and snacks. Steve believes a grilled cheese is a serious dish and proves it on a weekly basis.
Their RecipesMalcolm Function
Vegetables first. Malcolm builds the plant-based half of the collection, salads and vegan mains included.
Their RecipesDianne Ameter
Weeknight dinners. Dianne cooks for a full table on a school night and keeps the washing-up to one pan.
Their RecipesWeir Doe
Fast heat. Weir handles the stir-fries, the searing and everything that is done in under half an hour.
Their RecipesNiles Peppertrout
Pasta and rice. Niles makes the comfort food, and insists the sauce waits for the pasta rather than the reverse.
Their Recipes