Chip Paper
Russell & PatrickLong-reads, Deep-dives and Guides | Long-Form Food Writing by Patrick Hanlon & Russell Alford
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 89 | Subscribers | Read | chippaper.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Eating, Reading, Travelling, Listening | November 2024
Welcome to another edition of our FREE monthly digest, exclusively for our Substack readership!
Condiment Curiosity: Maille Dijon Mustard
Seventh in the series, can you believe a city is known the world over for a single condiment!? But how did Dijon mustard come to be and what's Maille got to do with it?...
Y1, Y2, Y3 of Chip Paper on Substack -- Did It Go To Plan?
We had a different goal for each of the three years of writing here, do you want to know how each year differed?
Eating, Watching, Reading, Travelling | October 2024
Is it summer? Is it autumn? Who knows, welcome to another edition of our FREE monthly digest, exclusively for our entire Substack readership. Here follows a monthly highlights reel, packed FULL of suggestions of where to eat and drink, plac...
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Authors
The writers behind this newsletter.
Patrick Hanlon & Russell Alford are The Sunday Times Ireland’s restaurant critics, freelance food & travel writers, podcasters, @GastroGays content creators and authors of award-winning debut cookbook HOT FAT (Blasta Books, 2022).
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