At Lhyme, every story blends sound and flavor — and this one unfolds with the warmth of home, the rhythm of resilience, and the taste of nostalgia. I recently heard Maddox Jones on a fellow Lhyme (Great Adamz) artist’s song, “Body and Soul,” and was excited to reach out and have a chat. For British artist Maddox Jones, that flavor takes the shape of a rhubarb pie with a spoke-top lattice, a sweet-tart reflection of his latest release, (Still) Waiting for the World to Turn [Deluxe Edition]. Just as the pie’s lattice spirals outward, this dessert mirrors the circular themes of renewal and growth that pulse through Maddox’s music — a reminder that, even when the world spins unpredictably, there’s beauty in the turn. Check out the recipe below! 

Northampton-based singer-songwriter Maddox Jones has built his creative life around transformation — from his early years growing up in a strict Christian commune to fronting charting bands and now carving a deeply personal solo path. His latest EP, (Still) Waiting for the World to Turn [Deluxe Edition], captures that evolution with songs steeped in reflection, resilience, and quiet optimism. 

 

 

Music became Jones’s refuge early on. With no television or outside entertainment in the commune, he picked up a guitar at seven and started writing songs in his bedroom. “I used to send demo tapes every week,” he recalls. “At first they were Christian songs because that’s all we listened to, but that taught me how to share my music.” By his late teens, Jones was studying music at university and forming bands, eventually signing with EMI with The Departure, a group that toured with The Killers and briefly charted in the UK. When that chapter ended, he kept writing and performing, driven more by passion than fame.

Music’s always been something I love, he says. It’s a career, but it’s also a hobby — something that’s just part of who I am.

After trying a dance project signed to Radikal Records, Jones decided to go solo under his father’s middle name, Maddox. His debut EP came out during the pandemic lockdown, marking the start of a new creative era defined by sincerity and self-reliance. Over the years, Jones’s sound has drawn inspiration from artists like Radiohead, Coldplay, Blur, Depeche Mode, and The Cure, blending introspective alt-pop textures with heartfelt storytelling. His songwriting has matured — grounded in lived experience and emotional truth.

A lot of my songs are about things I’ve been through, he explains. I want people to know that no matter what they’re going through, there’s always hope. What you go through shapes you.

 

 

Now signed to Radikal Records, Jones is preparing for his first-ever headline tour, a milestone that marks both persistence and growth. “It’s been busy,” he admits, balancing music with his day job in sales — something he manages even while on the road. Yet he’s eager to return to writing, eyeing another full-length album after the tour wraps. Looking ahead five years, his dream is simple: to keep creating and connecting. He would love to be selling out thousand-cap venues and growing his fan base. As he gears up for his headline tour and future releases, Maddox Jones continues to prove that his greatest strength lies not just in melody, but in meaning. Each song, like each meal, carries a story — one that nourishes the soul as much as it feeds the heart. We can’t wait to hear more music from Maddox Jones, and be sure to stream (Still) Waiting for the World to Turn [Deluxe Edition] on all platforms. 

Follow Maddox Jones on Instagram

 

 

 

When it comes to food, there’s a different kind of comfort for Maddox Jones. His Nan’s shepherd’s pie holds a special place in his heart — a nostalgic dish that reminds him of home and warmth during the colder months. For Jones, music and memory intertwine — each chord echoing something familiar, something rooted. When he spoke about his Nan’s shepherd’s pie and his love for rhubarb crumble, it was clear that nostalgia lives at the heart of his story. Both dishes carry that comforting pull of home, warmth, and simplicity — the kind of nourishment that grounds you while the world keeps spinning.

Day to day, he keeps things hearty and simple: steak with broccoli or mashed potatoes, chili over jacket potatoes, or a quick stir-fry. For desserts, he’s partial to rhubarb crumble with custard and salted caramel cheesecake, and he never turns down fajitas loaded with sour cream. His go-to snacks include Walkers crisps (the UK version of Lays) and tortilla chips with hot salsa.

Inspired by those flavors, I decided to make a Rhubarb Pie with a Spoke-Top Lattice that captures the bittersweet tone of Maddox’s Waiting for the World to Turn. The lattice, fanning outward like a record in motion, mirrors the idea of change—how life unfolds in circles, each rotation bringing us back to ourselves a little wiser, a little softer. The tart rhubarb balances against a golden, buttery crust, wrapped in gentle sweetness and a touch of spice—much like Maddox’s songwriting, where honesty meets hope. It’s a dessert meant to be shared, best enjoyed warm with friends or family, the way a favorite song fills the room and lingers long after the last note fades. Check out the recipe below!

 

 

Rhubarb Pie with a Spoke-Top Lattice

Serves: 6–8

Prep Time: 15 minutes

Cook Time: 45–50 minutes

Total: ~1 hour

Ingredients

  • 4 cups rhubarb, sliced into 1-inch pieces
  • ¾ cup golden sugar
  • 3 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1 teaspoon Madagascar vanilla extract
  • ¼ teaspoon sea salt
  • 1 box (2 rounds) pre-made refrigerated pie crusts (store-bought shortcut)
  • 1 egg, beaten 
  • 1 tablespoon golden sugar for sprinkling

Directions

  1. Let’s get started by preheating the oven to 400°F (200°C). Place a pie crust into a 9-inch pie pan and gently press it in for a perfect fit.
  2. In a large bowl, mix the rhubarb, sugars, cornstarch, cinnamon, cardamom, vanilla, orange zest, and a pinch of salt. Allow the mixture to rest for about 10 minutes to release its juices.
  3. Gently pour the filling into the lovingly prepared crust. Next, let your creativity shine as you craft a beautiful lattice top with strips arranged like a turning wheel. Don’t forget to trim and seal the edges for a perfect finish! Enjoy the process!
  4. Brush the lattice with beaten egg or milk, then sprinkle coarse sugar on top. Bake for 45 to 50 minutes until the crust is golden and the filling is bubbling.
  5. Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature with custard, whipped cream, or vanilla ice cream for extra comfort.