Collection: drop 1: Slow Food

Sam has has been creating and crafting drinks for 20 years (he was hand-picked to create all the drinks for the Royal wedding back in 2018!). He still makes every batch of Botivo, by hand, from scratch. After a lot of reading and research, Sam discovered Oxymels: ancient tonics with a base of vinegar and honey that brilliantly carry flavours of botanicals, while also acting as natural preservatives. After months and months of tinkering at the farm and playing with different combinations Botivo was born.

London Borough of Jam is run by Lillie, who is based in an adorable shop in East London where she makes all her jams. She used to be a pastry chef at St. John Bread & Wine, so she knows what she’s doing. She always makes her jams with fruits that are in season and, as a rule of thumb, never adds more than 4 ingredients to her jams, which is why they always taste so. fruity.

Lamiri's Harissa started out when Sam Lamiri, unable to travel to Tunisia during Covid, tried to source his favourite harissa paste from London only to be bitterly disappointed by the quality of what he could find. So, he decided to do something about it. “Harissa recipes vary from neighbourhood to neighbourhood and every family makes their own Harissa, in small batches, just the way they like it", Sam writes.

In 2019, Harry was working as a chef at Fumbally cafe in Dublin 8 when, without cause or thought, he added a sprinkle of hot spices to the house nut butter before sending it out to accompany customers’ food orders. The jars of nut butter were sent back to the kitchen completely empty - wiped clean - with pleading requests from customers to bottle it up so that they could take it home. Fast-forward a few years, and Harry’s chance discovery has turned into a range of award-winning spiced nut butters, still made in small batches by Harry and his mates.

Vicky Yang grew up between Thailand and Taiwan, before moving to London a few years ago to work as a Digital Art Director. After receiving a pasta-making machine as a gift, Vicky has perfect the art of hand-making small batch, spiced noodles - each noodle is hand-pulled and air-dried in her kitchen, before being packaged up in beautiful brown paper bags that are hand-stamped using a linocut print that she made herself, inspired by her grandparents’ house in Da Jia, Taiwan.

Sam Shedletsky ran a kosher butcher in London’s East End in the 1920s. From his base in Stepney Green he supplied the neighbourhood with the best produce and meat available at the time. About 100 years after Sam opened his shop, his great-grandson James and his partner Nat made some kimchi on a whim for a party less than a mile from Sam’s first premise. They got hooked, perfected their recipe through pop-ups and test batches, and launched Shedletsky's.