Chip Paper
by Russell & Patrickin 🍲 Food & Drink
free subscribers
Chip Paper
About the Substack
Long-reads, Deep-dives and Guides | Long-Form Food Writing by Patrick Hanlon & Russell Alford
Free Subscription Benefits
- Occasional updates, highlights & posts from us to keep you in the loop
Paid Subcription Benefits
- Subscriber-only long-form articles, guides, reviews + access to 3 years of an archive
- Post comments, engage and mingle in an emerging community of like-minded food enthusiasts
- Bonus emails and additional content beyond once-weekly postings
Paid Subscription Plans
- €35 a year
- €5 a month
About Russell & Patrick
Patrick Hanlon & Russell Alford are The Sunday Times Ireland’s restaurant critics, freelance food & travel writers, podcasters, @GastroGays content creators and authors of award-winning debut cookbook HOT FAT (Blasta Books, 2022).
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