How did you come to live and cook communally?
I moved into my warehouse in early 2020, when I interviewed for the room they explained that they lived, cooked and ate communally that I would need to be on board with that if I moved in, I was cautious but intrigued (and really needed somewhere to live!) and so I went with it and have never looked back.

What do you love most about communal living?
That you can always count on one of your housemates having your back, generosity and kindness are woven into our daily lives and it makes for a more joyful life.

What can we expect from your upcoming Fall and Winter supper clubs?
At all our supper clubs, we take the very best of the British season's harvest and make the most delicious Italian recipes. So at our Fall supper we will be using lots of squash, cavolo nero, muscat grapes and the last of the summer tomatoes. For Winter we’ll be keeping a close eye on what the best of the season has to offer and will build our menu around that.

Do you think you'd like to write a book one day? Your Substack, The Late Plate, is so intriguing.
Absolutely! It’s something I have always wanted to do and which hopefully, one day in the future, I will be able to share with you.

What do you love most about Falcon in the kitchen?
It’s beautiful, hardy and practical. Three things I look for in all of my kitchenware.

Do you have a favourite Autumn time recipe?
I can’t say there is one recipe that jumps out but more a favourite type of recipe. All summer I look forward to the weather getting cool and crisp and stew appropriate. I love returning to warming soups, stews and porridge. Autumn really is my favourite season.

Are there any local companies you'd like to shoutabout? Where do you usually eat, drink, and source ingredients in your local area?
Yes! My favourite bagel spot, Papo’s Bagels on Shacklewell Lane, then a few doors down, best coffee at Cafe Melo and the Newington Green green grocer for the best fruit and veg.

Photography @benediktebee and @jake_s_ogden