![]() The second thing that happened was that a whole new world of cooking opened up. I worked out that the food I ate determined how my mind and body felt and this determined my whole outlook on the world. It was like I had been going through my life without ever reading the manual. I finally got it – the food we put in our mouth literally turns into the flesh and bones we walk around with each day. ![]() When I started eating this way two things happened. That was 7 years ago and I haven’t looked back. As an experiment I decided to move to a vegetable centered way of eating for 6 weeks, giving up meat, fish and all but a little dairy. What is the most valuable thing that vegetarianism has taught you?Īfter a few years as a chef and then working as a food writer and stylist I became a little jaded with food and realised my body wasn’t feeling the way I knew it could. You went meat-free after years of working as a chef. If I can make people feel that way in my home and with my food, I’ll be very happy. Two Swedish friends used a lovely Swedish expression to describe our house, they translated it as having the feeling of clean air and freshness–like having all the windows open. Our Victorian house is bright and minimalist (although less so since our son Dylan arrived three years ago). I live in Hackney, an area of East London which I have always loved for its vibrancy and diversity, with food especially. What’s your home like, and what do you love most about it? In London especially I feel like it’s easy to get caught up in quite a chaotic pace of life, but I do my best to slow down and spend as much time with my little boy as I possibly can. I work with a couple of freelancers part-time who are with me every Monday, so the beginning of the week is normally spent catching up on whatever projects we’re working on.Īt the moment I’m testing a lot of recipes for my next book, so the day will be a mixture of writing and testing in the studio or my kitchen at home. We spoke to Anna to find out how vegetarianism, interior design and sustainable lighting all intersect to create a healthy lifestyle we can all learn from.Īs a chef, stylist, mum and published author embarking on your fourth book, what does your routine look like, and how do you make time for your wellbeing?Ī boringly predictable answer, but no two days are the same for me, which I love. Anna Jones, a fellow East Londoner, has long inspired us with her vegetarian cuisine, and we were thrilled that she chose our Porcelain range to light up her new studio space. Last year we introduced a meat-free catering policy to bring positive awareness to the impact of meat consumption on the environment. ![]() Whether it’s hosting banquets for partners or swapping recipe ideas among the team, it brings us all together and facilitates the sharing of skills and ideas. Food is a very important component in our day to day at Tala.
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