Welcome to a monthly dose of inspiration from our studio straight to you. Within our team of 15 makers, there’s a fair amount of chat. We want to share what we’re talking about and what’s grabbed our attention. No selling, no jewellery talk, just things that make us smile. Here’s hoping they make you smile too.

The Life Impossible by Matt Haig
A tender, luminous read recommended by a few of us at HQ. Set on the sun-drenched shores of Ibiza, it’s a story of grief, reinvention and second chances reminding us that transformation often happens quietly, and when we least expect it.

Cloud Farm, Exmoor
Owned by the National Trust and nestled in the heart of Exmoor, this peaceful campsite is September-perfect. Think river dips in deep pools, quieter trails and that golden, end-of-summer light. (And yes, we all know the sea really is warmest now = *chefs kiss*)

 

A skincare tip we’re telling everyone about
Join us in just learning a great skincare tip is to cleanse twice in the evening. The first cleanse melts away SPF, sweat and the general “day”, the second does the real work. We start with an oat or oil cleansing balm, finish with something lighter, and always use a microfiber cloth (which goes straight in the wash after!). A bonus is you can skip the morning cleanse!

Shark Whisperer
Shark Whisperer follows marine conservationist Ocean Ramsey as she dives beyond fear and into connection, swimming freely with sharks to shift the narrative around these misunderstood creatures. A visually arresting documentary that explores where activism meets storytelling. Watch now on Netflix.

Pork & pineapple tacos
Prolong the taste of summer with one last burst of zing. Our maker Helen became obsessed with these over summer! Veggie? Swap the pork for pulled jackfruit (or mushrooms if you can’t get hold of jackfruit) and pile high with limey slaw, fresh coriander, and a splash of hot sauce.

Ingredients (Serves 2–3):
300g pork shoulder (or use pre-cooked pulled pork)
1 tsp smoked paprika
½ tsp ground cumin
½ tbsp olive oil
½ fresh pineapple, chopped into small chunks
Juice of 1 lime4–6 small soft taco tortillas
Optional toppings: shredded red cabbage, sliced red onion, fresh coriander, hot sauce, sour cream

Method
1. Cook the pork (or jackfruit): If using raw pork shoulder, season with paprika, cumin, salt and pepper. Sear in olive oil until browned, then slow-cook or roast until tender and pull apart with forks. If using pre-cooked pork, warm through in a pan with a splash of water and the spices.
2. Prep the pineapple: Char the chopped pineapple in a hot pan or grill, then toss with lime juice.
3. Assemble the tacos: Warm the tortillas, then load with pulled pork, pineapple and your choice of toppings.
4. Serve with sunshine: Finish with extra lime, fresh coriander, and hot sauce if you fancy a kick.