PressedLower terraces. The first press was on the 14th.
The newest story
The pressing week
Four days of picking, six hours from tree to press, and a mill that runs all night. Notes from this year's harvest.
Ines Varga, 4 min read
Read the storyThe journal
From the pans, the hives and the press
Short stories from the harvest, each with the day it happened and the place. Written by the people who did the work.
More from the journal
Five more, from every season
Taken , heather ridge
How honey is taken
A frame is ready when the bees have capped it. A day on the heather ridge with forty hives and a hand-turned extractor.
Pell Marsh, 4 min read
Cooked , the kitchen
Chilli crisp, the way we eat it
Tom's rule is that the jar is never finished before the eggs are. A short recipe for fried eggs with crisp and honey.
Tom Achebe, 4 min read
Raked , north flats
The salt flats in July
Six pans, one rake and the driest week of the summer. How Anselm makes the salt, and how we smoke it.
Ines Varga, 4 min read
Packed , the harbour
Why we use tins
Light and air are what spoil good food. Tins keep out both, and they come back to us. The case for the oldest packaging there is.
Tom Achebe, 4 min read
Cooked , the kitchen
The bitter lemon winter
In February the kitchen smells of one thing only. Tom on why the marmalade is made with lemons, cut thick and cooked slow.
Tom Achebe, 4 min read
The newsletter
A note when the harvest is in
Twice a year the oil, the honey and the salt are ready. We write once each time, with the date.
