The Focus

“Over the last three years we’ve met British producers from all walks of life, tailors, wheelwrights, farmers, roasters and many more. All producing with passion and purpose, all creating with a focus and belief that things can be made better. This focus and belief has changed how we spend and made us think about how important our purchasing power is. We’ve started to take note of items we’re buying, where they were made, who was making them, how they were produced and why they had a certain price tag. This curiosity started to seep into the majority of our purchases and is how we became so interested in food.

The visits for this book have drastically changed our outlook on how we eat. We now understand the power of eating locally, both economically and from a community focus. We appreciate the benefits of using seasonal produce, reducing food miles and drastically increasing taste. We also have great respect for the producers we’ve met and the practices that go into getting the food onto our plate.

We want to celebrate the people we’ve met and share the knowledge we’ve gained and do it in a beautiful book. One that captures the individual stories, the processes involved and gives the reader a better understanding of what’s available right here on our doorstep.”

The Book

“We want to create a beautiful limited edition hard-bound book of the people we’ve met containing lots of exclusive and previously unseen interviews and photography.  The project so far has been entirely self funded and in order to create this beautiful limited edition book we need your help with the printing. We will be working with GF Smith to find the best FSC paper and will be printing with vegetable based inks at Team impression in Leeds. The print run will be limited to 1000.”

“The book is full of stories of British producers who are championing great produce and doing so in a sustainable way. Creating new markets for kid meat, or foraging botanicals for gin from the side of Snowdon, Wales, hand diving for scallops on Skye, or growing micro herbs in air raid shelters under London. The book is also punctuated with visits to chefs from England, Scotland and Wales who have created dishes with some of the produce we’ve collected on route.”