The journal

About Root & Table

Root & Table is a seasonal cooking journal from a couple of friends who love to cook — written from our own kitchens, between school runs, market Saturdays and the occasional over-ambitious loaf.

We write about the food we actually make: honest recipes that forgive substitutions, whole ingredients chosen shelf by shelf, and the small habits — a drawer audit, a jar of toasted seeds, one good loaf a week — that quietly make eating well the easy option rather than the virtuous one.

Three ideas run through everything here: cook the season, because produce at its peak needs the least help and costs the least money; eat well, without rules, points or foods carried around like guilt; and waste less, because a glut is not a problem — it’s the year’s best cooking arriving all at once.

The journal is organised into five shelves: Recipes, Whole Foods, Seasonal, In the Kitchen and Everyday Wellness. Start anywhere; everything cross-links to everything else, the way a kitchen actually works.

What we write is general food writing — enthusiastic, tested, and opinionated — not medical or dietetic advice.

The larder

A small number of shelves in this journal are kept for partners — makers and growers we’d buy from ourselves, never more than the pantry can hold. They’re marked “From the larder” wherever they appear.

Want to say hello, correct us, or join the larder? Get in touch →