Chip Paper

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).