Ariana Ruth

Looking back at past work of Osip Restaurant with Merlin Labron-Johnson, photos from two different shoots back before Osip 2.0 opened. From their community veg swaps to a menu that is hyper sensitive to the seasons, it’s clear how integral the local terroir is to everything they do.

I’ve been sharing some of my favourite travel spots for free over on Substack Here are a few from my Venice Travel Guide, if you want to see the whole list, head over to the link in my bio.

Share any of your favourite Venice spots below in the comments and I can add them to the map.

Over the last few months I’ve been visiting my sister’s pottery studio Clay and Salt Ceramics, taking photos of her classes as well as her process. I thought I’d share a few of the photos here.
If you’re in the Bridport/Lyme Regis area, I really recommend one of her classes!

It’s been a minute since I’ve been back home. Between being pregnant and running the pub, there wasn’t much opportunity. To relive some of my childhood summers I thought I’d share a list I’ve been storing up of the best food and drink spots in Maine. It’s always been a home to creatives, Stephan King is famously a Mainer and Edward Hopper called it home for many years as well, painting the rugged coastline. Now though, chefs have also staked their claim and have created a community of the most delicious places.
Have a read via the link in bio. 🦞

An ode to my favourite season. 🍅🍅🍅🍅
This time of year, I’m eating tomatoes daily, the beef steak tomatoes this year have been some of the best 🤤

My top three ways to enjoy them are
Claire Thomson ’s panzanella recipe
Anna Jones’s Tomato Tart Tatin
And thickly sliced on toasted bread, brushed with garlic, french mayonnaise, basil and a bit of freshly cracked pepper.

For many years now, I’ve been collecting food recommendations from people that I’ve worked alongside in hospitality. Slowly but surely that has become a Google map of over 2k places around the world. I’ve shared it with friends to use on their travels and many have suggested sharing it on here. I couldn’t figure out the best way to do it and finally landed on Substack
I’ve only posted twice so far but I’m hoping to post weekly and share a few short interviews in and amongst the guides and a recipe or two from Paul Brinicombe
It would be great if you could read it, share it and subscribe if it’s of interest to you. 💛
The link is in my bio.

Have been taking things relatively slow this last month since baby Fergus arrived. Luckily a copy of .selman’s new book with has just arrived, and it’s a total beaut 😍
Huge congrats Chris on such an inspiring book 👏🏻👏🏻

The countdown to Christmas is nearly here, what could be more fitting to celebrate the arrival of this magical month than by joining us on one of our festive workshops! We have a few spots available on the below dates and we’d love to see you there. Visit the link in our bio and click on the 'Events & Workshops' button to book in. ​

A huge congrats to .ldn who opened their doors this week. It’s been such a pleasure working with the team ( and to name a few.) on this behind the scenes. Book now via the link in their bio. 👉👉👉 .ldn