We want to see a generation of people from different backgrounds develop a deeper understanding of food and the role it plays in the world around them.

To understand the food chain they are part of, where food comes from, who is involved in producing it, and the knowledge, culture and resources that are carried through it. 

We believe that understanding creates a greater sense of stewardship; for people, place, tradition and the systems that sustain us.

Through food, we hope to create greater connection between cultures, disciplines and generations, while encouraging a more considered relationship with what we eat and the world we share.

KYRGYZ REPUBLIC MINISTRY OF CULTURE

GARDEN MUSEUM

CARL HANSEN & SON

JPMORGAN CHASE

SNOW PEAK

CHURCH OF LONDON

FLAWK

RUNAN CAVIAR

Designing culinary environments, kitchen concepts, operational systems and the infrastructure through which food is produced and experienced.

We work with government bodies, embassies, cultural institutions and international organisations to develop food-led programmes that foster cultural dialogue, international collaboration and public engagement. Through research, practitioner representation and curated exchanges, we connect people, cultures and institutions, creating opportunities for knowledge-sharing and long-term partnerships.

Conceptualising and producing dinners, gatherings, installations and food-led experiences. From creative direction and menu development to full production.

Investigating and documenting culinary practices, craftspeople, makers, agricultural systems and the social and cultural significance of food.

Working with individuals, businesses and institutions across culinary strategy, project development, programming and food systems.