Soft Heirlooms — A Campaign Rooted in Craft and Care
For our Soft Heirlooms campaign, we aimed to craft something authentic to our brand and philosophy — a narrative about heritage, craftsmanship, and the beauty of slow creation.
We partnered with lifestyle and food photographer Ed Schofield to capture our handknits on chef Stephanie Boote of Pasetti & Boote, as she prepared a delicious Alpine-inspired dish.
Like us, Stephanie and her partner Max believe in crafting with care, sourcing locally, and honoring the people behind each ingredient. Together, we shared a day shaped by good food, beautiful knitwear, and a shared belief that the best things are made — and lived — slowly.
The campaign video was created in collaboration with Alex Doe and art direction by Elizabeth De Groot, who helped translate our world of warmth, texture, and tradition into moving imagery.
Aosta Valley-Style Cabbage — A Recipe from Chef Stephanie Boote
When we asked chef Stephanie Boot to dream up an Italian Alpine recipe for our Soft Heirlooms campaign, she brought us this comforting Aosta Valley-style cabbage — a dish layered with bread, cheese, and heart.
Inspired by the flavors of the northern Italian Alps, this recipe feels both rustic and elegant — the kind of food that warms you from the inside out.
As Stephanie says, "Maybe it's my Polish roots — or maybe it's just the irresistible pull of bread and cheese — but this dish is everything I love about mountain cooking: honest, hearty, and made to share."
It's the perfect pairing for our handknits — slow, intentional, and deeply rooted in place.
Serves 6
500g bread. I've used plain sourdough, but ciabatta or anything else will work really
5 large garlic cloves
A few good glugs of good olive oil
1kg savoy cabbage
440g fontina cheese (or taleggio which is more widely available. A mixture of the two is my favorite way)
80g parmesan, grated
1.5l chicken stock
Salt and freshly ground black pepper
Preheat the oven to 180°C.
Slice any thicker crusts off the bread and cut them into large chunks
(about 4-5cm cubes). Halve the garlic cloves keeping the skins on, and crush with your palm or the back of a knife. Place these together on a roasting tray with the bread, cover in a few good glugs of olive oil, and toss. Put in the oven for 12-15 mins, tossing once or twice along the way until they are toasted nicely.
Meanwhile, boil a large pan of salted water. Cut your cabbages in half and pull off the leaves, slicing out any large white veins. Drop them into your boiling water, and once they have come up to a boil,
give them 1 minute before draining well. Put aside.
Layer everything up in your baking dish. Begin with cabbage at the bottom, followed by your bread. Add a little salt and a good grind of black pepper. Follow with your cheeses and then stock. Break up the cooked garlic cloves from the breadcrumbs tray between your fingers in each layer. You should end up with two to three layers of
each and less bread on the final top layer, but anything goes. Finish with a little glug of oil to top things off.
Bake in the oven for 20-25 minutes. Take the dish out of the oven and give things a rough stir before serving it up.
Enjoy your meal, xx Stephanie