In Conversation: Jack Stanley and Nick Payne-Baader & Of SLOP Magazine

SLOP has developed such a distinctive voice and aesthetic over its first ten issues. What was the original vision when you and Nicolas launched it, and how has that vision evolved?

Jack: I’m not sure there was a vision! In terms of the voice, that’s something we’ve found as we’ve gone along, it’s an extension of who we both are so I think the tone of voice is really authentic to Nicolas and I. Aesthetically, we work really closely with All Purpose Studio on the design language and feel of the magazine. Without them, none of it would be possible.

Nick: Being independent gave us the privilege of saying, ‘if we think it’s interesting, we should write about it.’ So much of wanting to do it in the first place was a huge gap in food writing, where people would write about restaurants on one end and there was some trade on the other, but it felt like no one ever mentioned produce, farmers or independent food retailers. Especially after Covid, interest had never been higher.

What have been the biggest lessons from launching a new physical magazine?

Jack: Making magazines is hard work, but it’s also so rewarding. I think one of the main things we've learnt is to trust our instincts on creative projects and partnerships, and we’ve also had to learn on the job the actual nuts and bolts of making magazines, working with brands and commissioning photographers in a way that feels right for SLOP. Probably the most important thing we’ve learnt is where is best in London to go for a big lunch.

Nick: No matter how many times you’ve proofed it, there’s always a mistake.

Worn by Jack

Tell us about the new Forest Issue. What drew you to this theme, and what surprised or moved you most while exploring the connection between woodlands, landscapes, and the food we eat?

A constant theme in every issue we’ve made has been the relationship between place and produce, how the landscape, geography, weather and culture shape the food we eat, and vice versa. In terms of the Forest, it isn’t somewhere that most people associate with food production, so that was something we were really interested to explore.

There are two stories that stand out for me. Firstly, a look at the woodland feasts held in Sardinia, where volunteers come together as they’re watching out for wildfires. And secondly, I’ve been telling everyone about an apple eau de vie that’s mentioned in the magazine, which is made using apples from an orchard of 1,000 varieties grown as 1,000 trees.

Where do you see the overlap between thoughtful menswear, personal style, and the kind of mindful food culture that SLOP champions?

Jack: I think it all comes from the same place, it’s caring about where things come from, caring who made them and how they ended up as they are. Nicolas and I feel the same about that whether it’s the food we eat, the wine we drink or the clothes we wear.

Nick: I totally agree, there’s a sense of caring about craft, whether that’s the coffee you're drinking, the design of the building you’re drinking it in or the trousers you’re wearing while you’re doing it, they all share a philosophy.