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7. Andrew Lowkes in Conversation with Natalie Jones
52:23||Season 5, Ep. 7Whether it’s making the best bread in the world, baking pastries that become addictive or creating warm and beautiful spaces, Landrace are the benchmark to the majority! As someone that’s seen Landrace grow since it’s fruition in 2019, it was a privilege to chat with founder Andrew Lowkes about how the brands identity has evolved and where his passion lies. Andrew is VERY knowledgeable, and you will hear that he really is a connoisseur, whether that’s about the stone-milled flour he now produces, the ingredients he sources or simply quality in general. What strikes me about all of the successful founders I interview is that they all have a thirst for detail which leads them to becoming experts in their field. As I talked to Andrew it became apparent that much of Landrace’s growth is down to his fever for learning but also due to the relationships he’s formed over the years. What I loved was that at the centre of it all, is this idea of pleasure and that he is a merchant of pleasure. Andrew is passionate, and a really warm generous person. You can see why Landrace has the reputation and respect it has. landrace.co.uk@landracebakery@landraceupstairs@landracemilling
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6. Woodshedding in Conversation with Natalie Jones
53:57||Season 5, Ep. 6Woodshedding Brewery has been a very welcomed and exciting addition to landscape here in Somerset. At the destination that is Westcombe Dairy Adrian Peskin has provided quiet discernment and joyful times to be had for all. With such an impressive career working with brands such as Beavertown and people like Guy Ritchie, we to chat through his initiation into beer with a trip to California, home brewing in his flat in London to brewing Woodshedding beers that are now being bought around the country. What is clearly at the heart of what Adrian does is make ‘simple beer from complex soil.’ I found out how he flits between alchemising beer to running a retail business and manning a beer hall! woodsheddingbrew.com@woodsheddingbeer
5. Higher Farm in Conversation with Natalie Jones
45:26||Season 5, Ep. 5I knew Higher Farm as a place just outside Bruton that did an amazing breakfast. However, it wasn’t long before I started to hear about the two brothers behind the brand and their ambition, energy and passion about growing food. They are on a mission to support the movement for regenerative food and farming. And it is Ketchup that is at the epicentre of their aspirations to change the way we eat. I sat down with Matteo and Giacomo, in their kitchen dining room at Higher Farm and talked about how they came together in business, their vision, approach, and their regenerative standards. In their individual ways, the brothers behind Higher Farm are bold, deep thinking and have great fervor. @higher_farmhigher-farm.co.uk
4. Michelle Comins in Conversation with Natalie Jones
01:00:57||Season 5, Ep. 4When I think of Comins Tea, I think of friendliness, expertise and integrity. This comes across in everything they do from how they communicate, the partnerships they form, the service they provide and the beautiful products they offer. Describing herself and her husband - the other half of Comins - as translators of tea, it is clear they have a connection with tea culture that is full of curiosity and intent. We all drink tea without thinking too much about it but there are many stages to the process before we hold that cup in our hand. Michelle Comins and I sit down and really get into the subject of tea. We talk about ceremony and ritual, travelling around the world visiting tree farms, the expression of a tea leaf and about having a deep purpose to business and our lives, as a whole. Michelle is poetic, honest, full of adventure and overflowing with enterprise. If you have the chance, please visit the next Tea House she opens, I have no doubt it’ll be incredible. cominstea.com
3. Sam Lomas in Conversation with Natalie Jones
49:16||Season 5, Ep. 3I am yet to walk passed Briar and not see someone I recognise seated at a table! Since opening the doors, not even two years ago, this beautiful restaurant is hot on the lips of locals and visitors to Bruton. Housed in Number One, a Georgian townhouse hotel, Briar is a Michelin Bib Gourmand restaurant, recognised for exceptional food that does not break the bank.Chef Sam Lomas is warm, generous and unassuming. With an amazing background working at River Cottage and Glebe House, he has brought his passion for old school craft cooking, and his appreciation for what the season’s bring us, to Briar. With a small team working besides him, he talks about them being the backbone to the business and we share in talking how food brings an indescribable connection to our lives. numberonebruton.com/briar@briar_restaurant
2. Joanna Brennan in Conversation with Natalie Jones
51:04||Season 5, Ep. 2If someone was to ask me to name a business I admire from afar, it would be Pump Street Chocolate and Bakery. There is a magic about it that’s like stepping into a book that you really love. THE most delicious chocolate I have ever tasted, they have flavours such croissant, cinnamon bun and sourdough to name a few, as well as the classics, and wrapped in their iconic Suffolk pink paper. A true bean-to-bar craft chocolate, made in small batches from their Suffolk chocolate factory, they also serve heavenly pastry goods in their bakery in Orford. Revered across the world and boasted on many a bakery menu, Pump St really has the golden recipe - not only in flavour but in brand, community and style. Please welcome co-founder, Joanna Brennan to the podcast. pumpstreetchocolate.com@pumpstbakery@pumpstreetchocolate
1. Merlin Labron-Johnson in Conversation with Natalie Jones
42:14||Season 5, Ep. 1There isn’t a broadsheet or glossy mag that hasn’t featured this man’s name across their pages. Merlin Labron-Johnson’s, chef and owner of Osip, the Michelin starred restaurant in Bruton, has a reputation for quietly refined and deeply seasonal food that is rooted in the land has led to a foundation that is authentic and revered by many. This sense of identity is delivered not only in his culinary creations but also in his considered eye when it comes to aesthetic and artistry. We met in his restaurant at the end of the breakfast service so you’ll hear the lovely clattering of background noise. @osiprestaurantosiprestaurant.com