Harriet Lamb has no pretensions about competing with Nigella Lawson. She readily confesses, “I’m an absolutely hopeless cook, too impatient.” But it is the kitchen we head for as she welcomes me to her terraced house in Herne Hill, south London. This is “the centre of the household where we spend all our time”, and where the executive director of the UK Fairtrade Foundation marries home and work life.

By the kitchen door is Lamb’s Arts and Crafts era desk, at which she works one day a week, still writing with her father’s fountain pen. On the kitchen table are two bars of Green & Black’s organic dark chocolate. One is “Maya Gold”, made with cocoa from Belize; the other is “Hazelnut and Currant”, and its cocoa comes from the Dominican Republic. Both bear the Fairtrade mark; at first glance this symbol looks almost abstract but Lamb explains that it shows a farmer holding up his hand. Read more…


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