TasteBound is an independent, quarterly print magazine made by journalists who have spent years exploring and writing about food and travel.
No content churn. No algorithm. We cut through the noise to make deciding where to go and what to eat easier – and more enjoyable. Expect second cities and out-of-season discoveries, regional cuisines, rising chefs, brilliant producers, new openings and recipes from the latest cookbooks: all brought together through original journalism, photography and illustration.
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Scroll down for the Rooted Spices story – where TasteBound began, and a journey that continues in our online Pantry.
Rooted Spices planted the seed.
Tastebound is what it grew into – a broader exploration of where flavour comes from, and where it can take you.
My grandad’s spice rack – untouched for 15 years after my grandmother died. Wall-mounted, in direct sunlight, completely faded. A relic. Visual proof of how flavour fades over time.
Hundreds of spice samples, tasted side by side. The difference in flavour between them was remarkable. Not every spice is created equal.
Unlike wine, chocolate, coffee and other provenance-led products, spices have no clear governing body in the UK. Understanding came through tasting, speaking to suppliers and reading relentlessly – building knowledge from the ground up.
The first delivery arrived by boat from Turkey to Felixstowe. Aleppo pul biber, Urfa chilli and cured sumac – collected in person, straight from the docks during The Beast from the East.
The first 20,000 tins were filled manually. “Unicorn” was whooped when we got it exact to two decimal places. Fun fact: I can still weigh-out 35g in my hand with strangely accurate precision.
A stall at Battersea Christmas Fair. People stopped, tasted, asked questions – and came back to buy.
Winning American Express’ ‘Backed By’ award, with support from Gizzi Erskine – an amazing early endorsement and huge morale boost.
What began at a kitchen table quickly outgrew the space. A move to the dream warehouse on Fish Island, Hackney Wick followed – and with it, a true family effort: heavy lifting, packing orders and managing the Christmas rush together.
Sourcing trips. Constant tasting – and following tip-off after tip-off. The best spices are rarely where you expect them: often down a side alley, behind an incongruous green door….
Working with Gizzi Erskine to create recipes that showed how spices could be used every day, not just occasionally.
Christmas orders stacked high and moving fast – particularly after national press coverage in major gift guides.
Partnering with Tenderstem and Meera Sodha – bringing spices into a wider, more visible food conversation.
Speaking at Chelsea Physic Garden alongside Meera Sodha – part of a broader shift in how spices are understood and discussed.
Designing and producing a new tin – focusing on freshness and function in the kitchen.
The business continued through lockdown – with ‘Baby Spice’ in the warehouse and orders increasing rapidly.
First steps taken between shelves of spices – life and work fully intertwined.
A trip to Grenada to meet our nutmeg supplier and understand the process from tree to finished spice.
A move to a larger warehouse in Consett, allowing operations to scale properly.
Expanding into bespoke projects such as wedding favours – the same spices, new contexts.
The Modern Spice Rack – a distillation of everything learned, designed to make spices more accessible.
A cookbook launch marking a significant milestone in the journey.
Travelling to Sri Lanka to visit cinnamon and ginger suppliers – and being invited to a family wedding. A reminder that this has always been about people as much as product.
Rooted Spices meets editorial – merging with a full-time role in food and drink and setting the stage for a new magazine. TasteBound is born.
Ever exploring new ways of working – including solar-powered production and considered sourcing. A continuation, not a conclusion.