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 | 83 | Founded | 2 years ago | Last Issue | 2 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
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,...
The Confidence of Weeds
There is a strange, aching satisfaction in weeding a bed of vegetables. In this case, a raised bed full of garlic and potato onions. And, in this case, an ache in my lower back. It’s that time of year when weeds and grasses alike, those uni...
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
Cheong, poached peaches, a busy week on the farm, and a special birthday
It’s been a crazy week.
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...
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| Subscribers | Engagement | 78 | 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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