Hi, I’m Sam, chef fermenter, turned gardener & author. I write about seeds, microbes, culture, history, & tasty things. I co-authored a No1 Sunday Times Bestseller & wrote The Fermentation Kitchen. Join me for weekly writings from the farm & kitchen.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 81 | Founded | 2 years ago | Last Issue | a month ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
A New Way to Experience Apples
Is there a greater feeling than pressing your hands into cold, rich soil on a hot spring afternoon? The field is awash with the nodding yellow heads of mustards flowering, a cover crop we planted last year that’s now providing forage for tu...
Bergamot, Magnolia, and a Chiffon Cake
It’s been a crazy week.
Much to sow, a large chunk of the field to prepare, sacks of seeds, a new toy, a new office (nearly), and to top it all off, it’s been strangely… sunny. Followed by hail.
I thought I’d share something a little diff...
In The Footsteps of Our Sunday Times Bestseller
Making HOW TO GROW FOOD
Hi, Welcome to a special announcement for The Black Butter Club, Sam here, joined by Huw Richards. As you might have guessed from the title, I’d like to tell you about a book. Not as a promotional piece or hard sell...
Planning An Apothecary Garden
20 Plants for Culinary, Medicinal, & Aromatic Planting in a Restorative Garden
Behind the cracked render of the old slate terrace I call home lies a row of gardens first laid out in the early nineteenth century, when Georgian houses presse...
Colour Grading and the Shape of Light
My approach to colour grading and creating honest, atmospheric photographs
Colour grading, part 2 of my photography series
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| Subscribers | Engagement | 79 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
I am a permaculturalist and author who loves growing, learning, design, and flavour.
I’m Kimmy - author of the upcoming cookbook KIMCHI, 26 March 2026 and owner of Kimchi & Radish, a small-batch artisan kimchi brand made in London. This is a warm corner of the internet where I write about Korean food, fermentation and memory.
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