Conversations ·
Mara on the last spoon of a dish
An imagined kitchen conversation about balance, portions and the final bite.
The Reed & Ember journal
At our table
Kitchen decisions, room notes and the time around a meal.
At the Table ·
The last seating is a start time
Closing hours and a comfortable meal allowance answer different questions.
At the Table ·
A spring table with space between
Leaves, clear broth and a warm main make a season through contrast.
At the Table ·
Lunch with an afternoon after it
A complete plate can be generous without turning midday into an evening service.
At the Table ·
An autumn table in three movements
Planning the coming autumn: warm vegetables, slower pots and a tart ending.
At the Table ·
The first hour of a group dinner
A private table needs a shared starting point and room for different choices.
Kitchen Notes ·
A last spoon after shared plates
Four endings leave room for different appetites.
Kitchen Notes ·
A broth with room to breathe
Depth does not require every bowl to be rich.
Kitchen Notes ·
Three kinds of sharpness
Cucumber, carrot and radish should not become the same pickle.
Kitchen Notes ·
Rice is part of the dish
A plain bowl has a job beyond making a plate look complete.
Kitchen Notes ·
The aubergine comes before the glaze
A soft centre and a thin miso surface do different work on the same plate.