Our Team
Nathan, Head Grower
Hi, I’m Nathan, One of the head growers at The Landing CIC.
Having grown up in the countryside before moving to Manchester I have always been interested in the assumed separation between farming and the urban environment. Studying Politics at university highlighted the importance of urban green spaces and growing projects in fighting for land and food justice within the city. Having previously been involved with permaculture projects, I am keen to bring a perspective to growing which emphasises the importance of people and the local community in the growing of food.
Kat, Creative Director + Director
I’m Kat Wood, the Creative Director of The Landing CIC. In this role, I aim to promote localised food systems and the sharing of knowledge that reconnects people with the land. I studied my art foundation at Stockport College, followed by Fine Art at The Glasgow School of Art. At the Landing, I lead creative projects that integrate art, food, and community, turning our rooftop garden into a lively space where people can reconnect with nature and each other. Through workshops, collaborations, and public events, I aim to make The Landing a hub for skill-sharing and collective learning, where rural practices meet contemporary urban creativity. Bridging the gap between urban and rural communities can facilitate a better understanding of global warming's impact on agriculture and promote more sustainable consumption choices. By making these connections, we can enhance both environmental resilience and community well-being in the face of climate change.
My previous role at Art Works South Yorkshire, a non-profit organisation that inspires and helps adults with learning disabilities achieve their potential, deeply informs my approach to inclusivity. At The Landing, I’m committed to creating a welcoming space where everyone has the opportunity to contribute to and benefit from our initiatives, using creativity to build stronger, more connected communities.
Elektra, Head Grower
My name is Elektra Owen, I’ve been working at The Landing as a grower for the past year. I’ve long worked around food; be that in restaurants, or more recent years on farms and within projects working toward food access. Food is the fabric of our every day, we rely upon it for survival and lean to it for comfort and celebration. To me, working with food and people in a variety of ways attends to this multiplicity. It is as once deeply personal, as well as political. Prior to joining The Landing I worked at a small commercial market garden that taught me not only the hard graft required to grow healthy food within an unhealthy food system but a love and recognition of just how much there is to learn when we pay attention to nature. I recently completed an MSc where I focussed my research on how to make food more accessible while ensuring its true cost is considered. For me working at The Landing spans these interests – not only are we growing food in an unlikely environment, we are also sharing that process for a multitude of reasons; be that simply knowledge of food growing or combating social isolation and participating in promoting a more sustainable story around food. Recently alongside my work at The Landing, I have taken on the resident chef role at Yellowhammer Bakery. For me, both growing and cooking deeply inform and inspire the other.
Sam Buckley, Director
I’m Samuel Buckley, a Liverpool journalism graduate who later founded the non-profit magazine Now Then before pursuing a career in food. My journalistic curiosity and passion for storytelling have always influenced my culinary approach. While touring Europe as a double bass player, I developed a deep sense of hospitality, which I now bring to my restaurant.
From a young age, I was drawn to the kitchen. After working with chefs Gary Rhodes and Paul Kitchin, I sought broader life experiences. At L’Enclume, my interest in foraging and sustainable practices grew, and I began experimenting with homemade wine and fermentation.
In 2016, I opened Where the Light Gets In (WTLGI) to address issues I saw in fine dining. The restaurant emphasizes minimal food waste, communal meals, and sustainable practices, collaborating with local farmers, fishers, and foragers. WTLGI quickly gained acclaim, earning top ratings and a Green Michelin Star.
During the 2020 pandemic, I created The Landing, a rooftop garden that supplies WTLGI with fresh produce and operates as a Community Interest Company (CIC), promoting sustainable food systems. In 2021, I co-founded Yellowhammer, a bakery and pottery studio that explores sustainability and creativity.
My philosophy of "responsive cooking" focuses on using available produce, encouraging improvisation, and aligning with natural farming systems for a more sustainable lifestyle.