Every brand has a story, and at Madder Cutch & Co., that story begins with our founder, Nicola—though most people know her simply as Nikki.
Before she was hand-printing textiles in her garden studio, Nikki spent years as a chemistry teacher. But alongside the classroom, she carried a lifelong love of textiles—a passion first sparked in childhood and never forgotten. Eventually, that love grew too strong to ignore, and she decided to leave teaching and follow her dream of attending art college.
Her journey wasn’t just about creativity, though. Nikki was deeply troubled by the careless use of synthetic dyes across the textile industry and felt a powerful call to make a difference. That led her to Chelsea College of Art and Design, where she earned an MA with distinction in sustainable textile design.
Today, Nikki draws inspiration from the world around her—sketching flowers and foliage from her garden and transforming them into flowing patterns that she screen-prints by hand. It was the delicate blooms of Achillea millefolium (you might know it as yarrow) that inspired her very first collection, marking the beginning of Madder Cutch & Co.
For Nikki, Madder Cutch & Co. isn’t just about fabrics. It’s about slowing down, honouring nature, and creating textiles that carry both beauty and integrity. Each piece tells a story—one rooted in sustainability, craftsmanship, and a heartfelt connection to the natural world.
And beyond the studio? When she’s not walking her gorgeous dog Ernie, Nikki is the kind of person who’s just as likely to share a recipe as a fabric swatch. She believes that sharing food and sharing creativity come from the same place: generosity and connection. With that in mind, here is her personal favourite…
Spiced Lentil and Butternut Squash Soup
Serves: 8 as a starter
Prep: 20 minutes
Cook: 1 hour 50 minutes
Ingredients:
1.5kg Butternut squash
750g Ripe tomatoes, halved
6 Garlic cloves, peeled
1 Small carrot, diced
4 tbsp Extra virgin olive oil
¼–½ tsp Dried chilli flakes
2 tsp Ground cumin
2 tsp Ground coriander
2 tsp Paprika
1.5 litres Vegetable stock
200g Dried red lentils
200g Thick Greek yogurt
1–2 tsp Crushed sumac
Method:
Preheat the oven to 180°C, Gas 6.
Deseed and cube the squash, and place the peeled tomatoes, garlic, and carrot in a large roasting tray (you may need to use two trays).
Drizzle with olive oil, sprinkle with the spices (add the chilli according to how spicy you like it), and season.
Cover with foil; bake for 1 hour 30 minutes or until the vegetables are soft and slightly caramelised.
Transfer the vegetables to a food blender or processor and pulse in batches with half the stock until combined to a smooth mixture that’s the same texture.
Transfer the soup to a clean pan, add the remaining stock, and bring to the boil.
Add the lentils; reduce the heat to low. Simmer for 20 minutes or until the lentils are tender, stirring often and adding a little extra stock or water if it becomes too thick.
Season to taste with sea salt and freshly ground black pepper.
Ladle into bowls and serve topped with a dollop of yogurt and a sprinkle of sumac.
Serve with crusty bread - we recommend Emma’s sourdough (check out the Meet Emma blog post for the recipe!)
