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What contributes most to our happiness and wellbeing? This question has been quietly guiding me through March and April, and once again, a book placed the answer gently - but firmly - in my path. Brilliant Positive Psychology by Charlotte Style truly hit another nail on the head. I found myself completely absorbed, especially in Chapter 9, Positive Health: How to Build Physical Well-being and Live Longer . It spoke directly to a long-standing part of my life - the curiosity

Last week was full. The kind of full that leaves you catching your breath on a Monday morning, cup of tea in hand, wondering how the weekend disappeared so quickly. There were house visits. A Chinese New Year celebration for two with a client — intimate, thoughtful, meaningful. The kind of work that reminds me why I care so deeply about what I do. Midweek, I travelled to Wembley Park for my Ancient Grain Baking course at the Bread Ahead school. The venue had moved from Boroug

There is something deeply reassuring about a pot of barley on the stove. It doesn’t rush. It doesn’t demand attention. It simply simmers — the way it has for thousands of years. What most of us don’t realise as we stir barley into soups or fold it through roasted vegetables is this: The grain in our kitchens today can be traced back to one small region of the world nearly 10,000 years ago. Not many origins. Not scattered beginnings. One. Modern barley — Hordeum vulgare — be

The week of February 9th to 15th was one of those full, rain-soaked weeks where everything seems to happen at once. Between dog walks, cat visits, and Peanut and Lentil’s appointments and activities, the days blurred together in a swirl of waterproofs, packed snacks and calendar reminders. We had outings to Epsom Playhouse and Ashford Hospital , each filling the diary a little more. With so much going on, there was hardly time left to see friends or get back to Pilates — som