A DIFFERENT KIND OF FOOD CLUB
Not a subscription box. Something more considered.
Six times a year, 150 members receive a curated drop of things that belong together on a table — sourced exclusively from independent Australian producers making extraordinary things in small quantities.
Each edition is built around a hosting moment rather than a product category. Think of it as the collection a very well-connected friend might bring together after weekends at farmers markets and holidays spent eating their way through regional Australia.
For Anicca, it has always started at the table.
I grew up in a Greek-Australian family where food was never simply food.
The table was where everything happened — long lunches that stretched into evening, olive oil poured generously over everything, bread always within reach. An unspoken understanding that feeding people was one of the purest expressions of care.
Woven into that upbringing was filotimo — a Greek concept that resists neat translation, living somewhere between generosity, pride, and the quiet conviction that things worth doing are worth doing properly. It shaped the way I think about gathering people, sharing food, and creating experiences that feel genuinely meaningful.
That conviction followed me into my working life. For seventeen years I was part of the team at Ashburton Cookery School — one of the UK's finest — where food wasn't just taught but celebrated, and where I watched thousands of people rediscover their relationship with the kitchen. I spent further years across food, drink, and hospitality — running a craft distillery, working food festivals on both sides of the world, pouring at tastings, building events around the ritual of sharing something well-made. The closer I got to how things were produced, the more I valued the people behind them.
I became increasingly drawn to makers doing extraordinary things on a small scale — olive growers, preserve makers, salt producers, bakers — with enormous care and very little fanfare.
Savour Society was born from a desire to bring those worlds together.
A curated food club built around the modern table — the ingredients you reach for when friends come over, when bread is torn open, when a meal becomes something slightly more memorable. Each edition is small and intentional, made with independent Australian producers whose work deserves a place at the table.
At its heart, Savour Society is an invitation to slow down. To savour good olive oil, beautiful ingredients, and the quiet ritual of gathering people together.
Because some of the best moments in life happen around a table.
Anicca Stefanou Founder, Savour Society
