Harvest feast of beef stew and sourdough bread

Laura Ohlman

Sanket Shah

Nathan Dumlao

Artur Kornakov

person holding white ceramic bowl with soup

For our pot roast we use exclusively biodynamic vegetables sourced via Shrub, a start- business that source all their ingredients from farms surrounding London. We partnered with them and offered ourselves as a recipient to vegetables that would otherwise not be sold to either restaurants, shops or public. Currently taking knobbly looking root vegetables, imperfect brassicas and overly mature squashes.

The idea of a pot roast reinforces the notion of to the main course and nurtures the concept that our meals should in fact consist mainly of vegetables.


Edward Howell

skewed meat in bowl beside knife and fork

Stew