BOL Foods • 3rd January 2019

How I cured my PCOS by going vegan

Bianka is a young woman, a nutritionist and the co-founder of Nourish’d Me. Bianka has experienced the challenges of living with PCOS. Today, she shares her story of taking control of her health - a journey of determination that has led to a very rewarding outcome.

Skandel • 4th September 2018

Project presenter: Skandel

Created and crafted the messaging and design for this project presentation deck detailing an exciting sea to table chefs' expedition.

BOL Product • 15th August 2018

Product Writing: Product story

Responsible for writing the back-of-pack story for this limited edition product in collaboration with Tom Hunt to benefit charity Action Against Hunger.

14th June 2018

Buying local: good or bad? It's not as simple as you may think | BOL Foods

There is such comfort in categorical imperatives. This xyz thing is good. This abc thing is bad. Locally sourced food is good. Airfreighting is bad… The list goes on and on. As we sat down to research all the wonderful things we could say about locally sourced food, we were puzzled. Our tidy understanding of the marvellous world of locally-sourced bliss crashed. Things are never quite black and white.

BOL Foods #plantlife blog • 29th May 2018

The most wasted food in the UK + a simple Italian recipe (Panzanella) to help fix it | BOL Foods

When we think of basic sustenance - ancient, holy, simple food - we always think of one thing: bread. For centuries and indeed millennia it has been a staple of diets all over the world. Its various forms and flavours are always a beautiful embodiment of the country it feeds and the people who adore it. This popular food is abundant around the world. It is an unfortunate truth that where there is abundance there is waste, and so is the case with bread.

BOL Foods #plantlife blog • 16th May 2018

BOL, why are you still in plastic? | BOL Foods

Plastic: It was hailed as a miracle material. It was put into houseware, bandaids, children’s nappies and accessories; it became the material of choice for everything and anything imaginable. Now that plastic is in the limelight, we want to share all the thoughts that go through our head when you say: “BOL, why are you still in plastic?”

BOL Foods #plantlife blog • 7th May 2018

Goodbye food waste! The ultimate guide to eating more and wasting less | BOL Foods

Food waste, it’s a big problem. Each and every one of us can play a part in helping reduce the 7 million tonnes of food waste produced in the UK. How? By buying just what we need, by thinking creatively of how we use leftovers, and by making sure we don’t put perfectly edible produce in the bin.

BOL Foods #plantlife blog • 18th April 2018

Debunking the flavour myth: The fascinating science behind taste | BOL Foods

You’re heading home and it just hits you. That sweet scent of freshly baked bread is inebriating. You don’t always give in, but this time you really deserve it - it’s been a long week. As you grab the rustic brown paper bag from the smiling server, you feel the warm steaming loaf under your skin. You sit down and peel back the brown paper, gently. It’s a thing of beauty, really: the perfectly scored and symmetric rounded corners.

BOL Foods • 12th March 2018

Brand values for BOL Foods

Crafted the brand values for FMCG food brand BOL Foods.

BOL Foods #plantlife blog • 28th February 2018

How to win at dinner parties: A cheese-less cheese platter to please them all | BOL Foods

You’ve been there before. It’s a dinner party and things can get tricky since you’ve gone plant-based. This time, things will be different because it’s you hosting: the meal is on your terms.

SideStory Journal • 3rd November 2017

London's most romantic places to visit

We may have launched in the city of love, but we’re still thinking of our lovely London. Plan the perfect romantic day with our list of the top ten most...

SideStory Journal • 16th October 2017

Restaurant & Bar Design Awards: Meet London's finest

If your passion for design is only rivalled by your love of food, look no further. The Restaurant & Bar design awards have crowned the most innovative food and beverage...

SideStory Journal • 6th October 2017

The unexpected British staple: Curry. Meet London's Top 5

The UK capital has long been a melting pot of cultures and foods, but the humble curry has truly become a national British dish. The wave of post-colonial migrants secured...

SideStory Journal • 28th September 2017

Exploring "The Artificial Now" with photographer Carolina Mizrahi

Artistic director and photographer Carolina Mizrahi is a rising talent. She has styled and shot for magazines and huge fashion brands, combining her distinctive fashion photography with her unique art...

SideStory Journal • 5th September 2017

5 incredible London street food markets hidden in plain sight

Even when you think you’ve seen and tasted in all, London offers something to defy expectations and delight your palate. Make sure to visit these wonderful London street food markets...

SideStory Journal • 26th August 2017

Raclette, Zen and the art of cheese-making: Kappacasein Dairy

You may have seen large wheels of cheese, halved, propped unnaturally face up under a hot stone grill, slowly bubbling, browning and oozing rich oils to the surface. In one...

SideStory Journal • 18th August 2017

The Design Museum's 2017 Designs of the year shortlist: A visual diary

Welcome to the best design of 2017. Political uncertainty, social unrest, and environmental awareness are just a few of the themes that transpire in the pieces selected for this year’s...

SideStory • 6th July 2017

Edward Jonkler documents "The Lost Men of Syria": The untold issues underlying the global refugee crisis

Meet Edward Jonkler, the up-and-coming photojournalist who is on a mission to reveal the issues underlying the global refugee crisis. His most recent project and first solo exhibition, The Lost...

SideStory • 6th June 2017

Style Guide

This Style Guide was used to onboard freelance writers contributing from different parts of the world. The language needed to be simple and clear to make sure even people with English as a second language could easily process the information.

SideStory Journal • 1st June 2017

Terence Spencer: Capturing the spirit of the 60s

Entering Proud Camden one is greeted with a wave of evergreen classics: The Beatles’ “I Feel Fine” fills the air with cheer. A fitting welcome for those about to embark...