Hi, I'm Sam, a chef turned gardener, fermenter & author. I write practical fermentation and cookery recipes, & seasonal essays on flavour, culture & the living world from a small farm in West Wales.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 90 | Founded | 2 years ago | Last Issue | 2 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
Fermented Ribena: Blackcurrant Cheong
A second attempt, informed by winemaking
Last year, my wife and I were given a small garden plot at the farm which had suffered enough neglect from its previous owners to become completely overgrown. Beneath the mess, we discovered a handf...
Five Ways to Preserve Herbs
And Two Methods Best Avoided
I love this time of year in the garden. Despite the challenge of this year’s growing season, everything still manages to gather all the weight and fragrance of summer into itself, as though making up for lost t...
A Complete Guide to Making Vegetable Miso
Funnily enough, this idea first lodged itself in my mind through a misremembering of two different Japanese koji preparations: miso and amazake.
My friend and mentor Haruko Uchishiba taught me how to make both many years ago. Somewhere alo...
A Very Beetroot Brownie
The first brownie recipe I ever developed was for a restaurant and deli looking for a vegan dessert. They also sold a Spanish dark chocolate infused with olive oil that I loved so much I borrowed the pairing for my brownie, which ended up s...
Fermented Apricot Cordial
Apricots. They’re at their best plucked straight from the tree, still warm to the touch, fragrant and yielding. So ripe, in fact, that the only safe place to eat them is over the sink, away from polite company, where the sweet juices can ru...
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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.
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