National Geographic are sponsoring a 2012 Everest expedition, 59 years after Edmdund Hillary and Tenzing Norgay’s original ascent. In our latest Journal posting we review the 1953 – 2012 equipment comparison. It may not surprise that in our (and we imagine Nigel Cabourns) opinion the gear in 1953 is a little more pleasing on the eye than the 2012 offerings, and with Kendal Mintcake being replaced by ‘Razz flavour energy gel shots’ the ration box appears to have gone the same way.

Woven in Lancashire

We have had a favourable early reaction to our new English Union bags. Until now our speciality had been wool tweed and leather, but with British summertime in mind, and frequent requests from customers in warmer climes, we developed a collection in cotton/linen union cloth. We have received remarks on the beautiful hand-feel of this new cloth and how well the black and ecru herringbone teams with black leather and brass hardware.

Of particular importance is the origin of the fabric. This is woven for us in Burnley, Lancashire and waterproof-bonded just down the road in Oldham by the same company who bonds the fabric for Mackintosh outerwear, so they know a thing or two about making fabric waterproof. Despite the marketing stories told by many, a proper British cloth – one that is actually woven and finished in the Britain Isles – is quite rare these days. Pictured here is the Archive Messenger, which is proving to be the ‘new favourite workbag’ of some of our customers. I had the recent pleasure of talking to Peter Evans from Send A Raven about the collection.

Woven in Wales

This week we journeyed from London to the Pembrokeshire coast to visit the woollen mill currently weaving the second production run of Herdwyck No.10 tweed. The woollen industry has been hugely important to Wales for centuries but now there are only a dozen mills in operation in the country. Those that survived have done so for a reason, and the quality of Herdwyck No.10 cloth is testament to this. Keep an eye on our Journal and future Newsletters for more on this trip, and the production of Herdwyck No.10 tweed.

London Gastronomy Lectures

Last week we attended our second London Gastronomy Lecture, Flavour and the New Nordic Cuisine. Per Moller, Ole Mouritsen and Lars Williams, of Noma and Nordic Food Lab fame, delivered a complex and engaging blend of food and science with a cool intellect that seems to define that region. The latter part of the lecture discussed seaweed in gastronomy and was accompanied by tastings including a delicious dulse [red seaweed] ice cream. An evening of aural umami.

The Yorkshire Three Peaks

My affinity with the mountains will be tested on April 14th as I join 20 friends of Solomon Lonsdale to walk the Yorkshire Three Peaks raising money for his charity along the way. The walk is 25miles/40km and takes in Pen-y-ghent (694m), Whernside (736m) and Ingleborough (723m), the target is 10 hours. Wish us all luck and read more about Solomon and this fund raising effort here.