A Day In The Life - Sophie Hambling

This month we asked Sophie Hambling the co-founder of Offcuts.

It’s hard to give an accurate account of a “day in the life” because for me, truly no two days are ever really the same. The one grounding factor is that everything is centred around food. I’m usually based in London but I’m currently doing a residency in Japan. Situated in Tokyo, I maneuver between cooking, research, photography and writing. 

RISE AND SHINE

I’m an early riser - I always like the idea of getting a lot done before the majority of people wake up. It sounds a bit cynical now that I've written it down but it isn’t. It’s only self achievement and me being  trapped in my head, feeling indulgent if I’m in bed past 8am. 

The kettle is my companion, it always has been and always will be. I drink my Yakult, whilst I wait for the water to boil. I tend to start the day with a herbal tea to ease in, before my morning coffee ritual. I know people say you shouldn’t drink all that much but I’ll hold my hands up - this is my one (and only) addiction. I love the smell, sound and taste all equally, not to mention the pounding effect the liquid has to get me moving. Drip culture is popular here but I am struggling to get on board fully, so I decided to do what my heart desires and buy a cafetière. I make it strong and it packs a punch.  

THE MORNING DECISION 

I came here in part, to work at an offal specialist restaurant or yakiniku. When I’m working at the restaurant, the morning is free until 1pm. There are a few options - cook and photograph something at home, write and research on the table by the window or choose a spot for an early lunch. With so much around me to document and experience, I find these early mornings even more important and the most productive time. 

If I’m staying home, I enjoy eating natto. It feels like an authentic way to start the day here, navigating the stringiness and fuelling my gut with fermented goodness. To follow - the first option, capturing new and unusual ingredients in the morning daylight in the studio I set up downstairs. On the other hand, squeezing in a restaurant before getting to work, involves skipping breakfast and holding out for some all important “research”. 

ON THE MOVE

More recently, I’ve been using the time on the move to write. I know I should be observing everything around me but it’s hard to keep up with all the documenting, as everyday brings new stories, ideas and photographs. I also don’t have the worry of someone zooming past on a bike to snatch my phone - a somewhat strange concept to many of us! I can’t write while listening to music and definitely can’t concentrate on beginners Japanese lessons, so I soak up the surrounding sounds, smells and sights and sacrifice my language time so I can try and stay on top of things. Spring is in full swing here, fallen flowers are being swept, construction is on every other street and people drift over crossings when the beeping signal begins. 

YAKINIKU

Following several pit stops, distracted by an interesting object, a fallen shadow or a vivid flower, I arrive at the restaurant and start the offal day. My mid-afternoon is filled with processing various cuts, whilst attempting to learn the language, picking up my pen with bloody hands to scribble words down. I spend a third of my day on translator and each day brings its new challenges. 

The menu is set, so we receive the same full bags of organs throughout the week, although which ones we prepare varies each day. Nevertheless, it’s all new to me, many of which I hadn’t eaten or used before. Following a quick trip to the kobini to get another coffee in, we enjoy the makanai (staff meal) and it’s back to work to start service at 5pm. 

After an evening in a smoke filled room, grilling horumon (offal), I either jump on a Luup bike, blinking constantly to keep my eyes moist and avoid my contact lenses flying into the night, or walk home past the bustling Izakaya’s and enjoy the energy of the city. I grab a beer from Family Mart to enjoy at home so I can catch up on messages and emails, whilst London gets in full swing. 

THINKING ABOUT TOMORROW 

Finding producers and experiencing craftsmanship first hand, is really important to my understanding of food. Outside of the restaurant, I will visit a farm or fisherman weekly, to hear from these makers firsthand, what the real reasons are behind Japanese cuisine. Time is then set aside to discover and decide on the trips out of Tokyo to immerse in. Following some late night research of the next place on the list and a long distance phone call with my partner, it’s time for a shower and then finally - bed. 

Everyday feels very full but I always feel like I could and should be doing more. It can feel lonely at times but with a focused reason for being here, I simply have to make the most of each moment. Although there is always a plan decided for tomorrow, I’m sure the next day will bring many unexpected people and experiences. So, before I let this overwhelm me, I set my alarm, sink into my pillows and wish good night from afar.