During the pandemic, a time of uncertainty and unrest, world-renowned architect John Pawson and his wife Catherine birthed Home Farm Cooking, a cookbook that goes beyond recipes to highlight a simple lifestyle and the home. Created twenty years after the famed Living and Eating cookbook, Home Farm Cooking got its name from their Cotswold getaway, Home Farm, originally meant for long weekends and family gatherings. Now, it is where they have turned to during the pandemic, and they are still there now, celebrating the change of the seasons in the way that Home Farm Cooking does.
Every dish is presented exactly as it would be if you sat down for a meal at Home Farm. The recipes are from Catherine’s approach, similarly to the dishes in Living & Eating written twenty years prior from Annie Bell’s perspective, while John designed much of the homeware, cookware and tableware for everyday use. Food shared and enjoyed in a space designed to accommodate the seasonal shift is a staple of this book. These include classic, hearty staples like fish pie and saffron chicken tagine with dried fruits, ideal for a cozy night at home or garden dinner party. Ultimately, Home Farm Cooking is the perfect guide for making cooking and living less stressful.
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John Pawson
United Kingdom
For more than forty years, architect and designer John Pawson has pursued an minimal approach to form, paring buildings and objects back to proportion, material, and light.
Born in Halifax in 1949, Pawson was educated at Eton and later studied at the Architectural Association in London. A formative period in Japan, where he encountered the work of Shiro Kuramata, introduced him to a discipline of restraint that continues to shape his practice. Since establishing his London studio in 1981, he has designed houses, hotels, galleries, monasteries, and public buildings—all marked by a clarity of line and a sensitivity to space.
In 2013, Pawson extended this philosophy from architecture to the table. His stoneware collection translates architectural thinking into functional form. The Goblet, with its considered volume, and the Platedish, with its pared-back geometry, exemplify his belief that even the most everyday vessel deserves rigor of design. Each piece embodies permanence through material and proportion, demonstrating that restraint can yield richness.
Pawson’s work has been widely exhibited, and he has published extensively, including several monographs with Phaidon. In 2019, he was appointed Commander of the Order of the British Empire (CBE) for services to design and architecture.
Whether in a monastery cloister or a stoneware dish, Pawson’s work remains a meditation on essentials—design reduced not to absence, but to what endures.
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