Hi, I'm Sam, a chef turned gardener, fermenter & author. I write seasonal essays on flavour, fermentation, gardens, culture & the living world from a small farm in West Wales.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 87 | Founded | 2 years ago | Last Issue | 5 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
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...
Exciting Updates for The Black Butter Club
Those of you who have been here since the beginning will likely know that I started writing here to fill the book-shaped gap in my life when my first book went to print. I’d well and truly fallen in love with writing, and knew there was sti...
A Rose at Midsummer
Today, on the cusp of what is forecast to be our next crippling heatwave here in Britain, we arrive at midsummer. Midsummer is the moment at which the year draws a long breath, settling fully into its commanding abundance, when the tentativ...
Garlic and Marriage
There is quite simply too much happening at the moment to fit into a single newsletter.
After getting back from London (the slow way, via bus), where I had the pleasure of attending the Fermenter’s Guild panel discussion at Omved Gardens,...
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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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