Adam’s Substack
Adam ByattMy personal Substack
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 18 | Founded | a year ago | Last Issue | 2 months ago |
| Active | |||||
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adambyatt.substack.comLatest Issues
The Cape Town Diaries
Day 5
We kicked it off with a tasting at Anthonij Rupert vineyard, I discovered fantastic rose sparking wine, just the ticket and great value. Incredible surroundings and a great wine tasting. Managed to persuade the host to part with...
The Cape Town Diaries
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.
I will be posting this in three sections over three weeks....
Pickling
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...
What Makes a Great Dessert
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 New Year Larder
We’ve reached the beginning of a new year, and as the bulbs begin to give colour, we are blessed with so much hope. It is food however, that is the best indicator of brighter times to come...
Keep an eye out for the first appearances of wi...
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Authors
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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