Philosophy Cinq

Philosophy Cinq

My father has an unadulterated addiction to magazines.  Sports Illustrated, Martha Stewart’s Living, Town and Country, Rolling Stone…you name it, it’s stacked high.  When I’m home in Memphis, I try to make it worth his while and spend hours reading on the front porch swing.  Whilst swinging, I came across an entire Bon Appetit issue dedicated to recipes with less than 5 ingredients.  I chose a few and soon realised quality and seasonality is even more paramount when working with only 5 ingredients.  I also found myself being more thoughtful about my cooking and how I was treating the ingredients, instead of following step after step or weighing endless integrals. 

Sarah does the recipe planning for Hamerton+Jones and she has a wonderful knowledge of ingredients;  what’s best when, how to maximise flavour and what mixes deliciously. 

Together we share a love of simple, fresh and flavoursome food, which our dynamic daily menu demonstrates. Dada! Most dishes we serve don’t have more than 5 ingredients, but those 5 are carefully chosen and sourced locally where possible, so they haven’t been out of the ground long.  Sarah’s cookbook obsession ensures we include interesting spices and try new on-trend methods.  Her coquettish cooking style guarantees it’s always unique, beautiful and often deliciously unexpected, even to me. My genetic magazine addiction doesn’t hurt either - you can count on me to bring back 5-ingredient recipe inspiration from the states and much much more! 

Speaking of magazines, you can get a peak into Sarah’s creative cookery by checking out The Wealden Times this month where Hamerton+Jones recipes are featured!  

Kali + Sarah


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