The Black Butter Club
Sam Cooper, Huw Richards, Kimmy from Kimchi RadishHi, 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 | 79 | Subscribers | Read | chefsamblack.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Planning An Apothecary 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 pressed themselves into the town’s older medieval lines. Each is a place abandoned. No...
Colour Grading and the Shape of Light
Colour grading, part 2 of my photography series
On Photography
Right, let’s talk photos.
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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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