Kylee Newton is a preserver, cook, writer and educator. She is the founder and owner of the preserving company Newton & Pott which is a London based brand dedicated to the art of making handmade, small-batch jams, pickles, chutneys and ferments. Newton & Pott products are sold at her weekly Saturday stall on Hackney’s Broadway Market but also in Harrods, Selfridges, Harvey Nichols and many delis and specialist food halls and shops throughout the UK and Europe.
Kylee grew up in New Zealand where the notions of seasonal eating and sustainability were part of childhood daily life. She now resides in London and loves to share the knowledge she’s gained through cooking and preserving in collaborations, demonstrations, cookery classes at pop-ups, festivals and at restaurant/hotel media events.
She is inspired by the seasons and is constantly working on new recipes and ideas for publications and commissions, working with other brands and chefs from around the world to bring the ancient skill of preserving into a modern everyday context. Kylee has written for publications including the Guardian Cook and had a monthly column in New Zealand’s BITE Magazine in 2015-16. She’s made several appearances on radio and podcasts and in 2017 was a part of the award-winning ad campaign Incredible India made by CNN – discovering the origin of chutney https://www.youtube.com/watch?v=io3mjt_grlA
In 2016, she won a Young British Foodie award, chosen by Michelin-starred chef judges Simon Rogan and Claude Bossi and has since become a judge in the annual event in her winning category with fellow judges Anna Jones and Jackson Boxer.
Her first book, THE MODERN PRESERVER (Square Peg, 2015) has become a contemporary classic, covering a wide range of different preserving techniques from jam to ferments, pickling to alcoholic tinctures.