Having spent the majority of her childhood in Hong Kong, it’s perhaps unsurprising that Katie found herself gravitating back towards the flavours of Asia. White Mausu started life with a peanut rayu, before black bean and cashew crunch joined the condiment family.
Reviving east London’s smokehouse traditions from under a railway arch in London Fields, Max supplies some of the UK’s best restaurants and chefs.
Hackney Wild, seeded rye, Stockholm… With its 72-hour fermentation process, E5 Bakehouse makes some of the best bread in the British capital.
A former furniture maker’s workshop in Bethnal Green is Phil’s playground for making six varieties of bean-to-bar, hand-wrapped dark, milk and white chocolate.
“We approached it from the angle of how can we take what’s going on with craft beer – making it with just fresh malt and hops – and apply that to a product that’s non-alcoholic. In other words, what would lemonade actually taste like if it was just made from lemons, sugar and water?”
Known for her sleek and delicate contemporary designs, Sydney glass artist and designer Katie-Ann Houghton is keeping the dying art of traditional Venetian glassblowing alive in Australia.
Having foregone a possible future as a designer of idiosyncratic jewellery, Alexander turned his creative talents to the forging of artisan knives, working solo in his south London workshop since 2016 to craft razor-sharp knives with harmonious wood and buffalo horn handles.
A fallen plane tree in London’s Russell Square provided Hampson Woods founder Jonty with the raw material for his original range of serving boards, now exported everywhere from Sweden to San Francisco.
“First we eat, then we do everything else.”