There’s jam, then there’s Newton & Pott jam. The brainchild of native New Zealander Kylee Newton, all of her chutneys, jams and preserves are lovingly crafted in her Hackney kitchen. After attending to art school and following a stellar career in London, working with the Turner Prize winning German photographer Wolfgang Tilllmans for 10 years, Kylee decided not long ago that the time had come to make the move from printing to preserves. Having made chutneys for friends and family for fun using the classic New Zealand Edmonds Cookery Book for reference, she then began to create her own innovative recipes using exotic fruits from her childhood such as tamarillos and feijoas.
Her fascination with new tastes, unique flavour combinations and traditional processes is driven by a ‘waste not, want not’ approach and a sustainable food philosophy that takes seasonal fruits and vegetables and makes them last longer. Now her jammy repertoire includes luscious combinations such as rhubarb and hibiscus, (great in a summer vodka cocktail we hear!) raspberry and rose, (for a twist on a thumbprint cookie) and homemade tomato ketchup with a touch of chilli heat that’ll pep up any burger. We can’t wait to see what she’ll come up with next!
Have a penchant for preserving? Kylee Newton’s first cookbook ‘The Modern Preserver’ is due for release in August 2015.