Food, fermentation and other forms of cultural fun.
A recipe every Thursday plus recommendations for stuff to consume with your eyes and ears.
Classically trained chef and self-taught fermentarian.
Promoting the work of Guild members who write Substacks and creating a space for Guild members to connect and share work, questions, tips and advice about food writing here on Substack.
Thoughts on food and wine trends from the former wine critic of the London Evening Standard
Food and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
A newsletter devoted to reading, eating, and family dinner, however you define "family" and however you define "dinner." Written by the bestselling author of the Dinner: A Love Story book series including, most recently "The Weekday Vegetarians."