
My personal Substack
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 18 | Subscribers | Read | adambyatt.substack.com |
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Recent posts by this newsletter. Browse the email archive.
#### Day 5
Last month, I was lucky enough to travel around Cape Town for ten days. what an experience. From running, eating, drinking and more, here’s what I got up to and what I’d recommend.
As we find ourselves in the midst of an artisanal food renaissance, grocery shelves now boast a myriad of fancy pickle jars regarded as specialty products, their price tags often soaring to dizzying heights – their humble origins all but fo...
For me a pudding is not something that guests need, it’s a part of the meal that is a real indulgence and a rare treat. For those reasons a pudding must deliver a true sense of decadence. I have yet to be convinced by the likes of trendy ve...
The writers behind this newsletter.
Father, business owner, cook for 35 years. Chef / Owner Michelin Starred Trinity, Clapham, London Chairman of the Royal Academy of Culinary Arts Director of food @ Brown's Hotel, London
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