About Communi.Table
Communi.Table was created as a way to connect people back to the Source and back to the Soil. My belief is that cooking is a life skill much forgotten, and that food is a tool for connection and community.
When we connect back to the source of our food and realise the symbiotic relationship between people, planet and nourishment, we recognise the powerful nature of our most humble need. That around the dining table, we can take action, we can initiate conversation and we can take back ownership from fast-food culture. Look back to the soil, to the dirt, to the microbes, You are what you eat…eats.
When I host our Long Table Lunches or Seasonal Supper Clubs it is all about the local produce- It is story telling; through cooking, creating and celebrating food, from the producer to the consumer. Take a seat at my table of abundance. Bookings through our events page.
Our aim is to nourish your body for work + play, so please get in touch for energising & nutritious food for events of any size. From catering yoga retreats to photoshoots, supper clubs to snack boxes, collaboration is at the core of our work.
I work in alignment with nature, the seasons and according to holistic indigenous knowledge. I believe that food is medicine - and that changing the way our food is produced can also become a medicine for the earth.
India trained at Ballymaloe Cookery School in 2025
Completed her Sattva Ayurveda Lifestyle Consultant Certification in 2026
Founder + Cook
Everybody has a food story, and I believe that the state of our mind, body & soul is intertwined with what we put into our bodies, and why.
When you look at our current food system, you can evidently see it is having a monumental impact on our physiological state. Food is an undeniable factor in societal transformation - one that is most often overlooked in our daily lives. From our physical health to economic policies to cultural shifts. I believe that the most simple and profound way of changing that system, is by connecting to our communities around the table.
Having worked in the fashion industry since the age of 15, I grew up travelling and stationing myself all over the world. In these foreign cities, miles away from my family in Australia, I sought connection through the universal language of food. From the ripest tomatoes at the Milanese markets to the stacks of radishes and raw goats chèvre in Paris. I became infatuated by the seasonality and provenance of these ingredients, revelling in the glut of asparagus one week and the mysterious disappearance a couple weeks later.
The turning of the seasons, the familiar faces at the market stalls, handing my currency straight to the hand that tended to those tender carrots. These became the grounding rituals that rooted me firmly to that place, no matter how briefly for. Learning a country through their stomach is perhaps one of the deepest ways to understand a culture and its people.
Here in the UK we have such an abundance of fresh seasonal produce, local farmers, growers, makers and tasters. Let us celebrate those who are connecting to the symbiotic relationship with the soil, to reconsider how we give back to the Earth and reap new benefits in the process. When we as consumers choose to learn more about these methods we choose a new way forward for the food system, and our cultural system as a whole.
Come join us in this re-education and remembering.
-India
India Stibilj
