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 | 93 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
What’s Inside A Year of Fermentation?
The time has finally come. My new book comes out this week.
What took over a year to research, develop, grow and write – and for so long felt so far away – is suddenly here. And some lucky people have started receiving their pre-orders alr...
An update on paid membership
Hello everyone,
I wanted to give you some advance notice that, from 27 August, paid membership of The Black Butter Club will increase from £5 to £6 per month, and from £45 to £60 per year, but most importantly, if you are already a paid me...
The Best Way to Ferment Tomatoes
My dry-brine method, what I learned from testing it, and recipes for using every part
Tomato season is heartbreakingly brief. For the homegrower, especially here in the UK, there are just a few months of the year when tomatoes are beautifu...
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...
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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’m a #1 Sunday Times bestselling author sharing practical ideas, experiments and resources to help you grow more food, build a more resilient garden, and think differently about gardening.
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