Despina’s Substack
Despina SiahuliIf you get goosebumps from a good, honest plate of beans, always soak up the leftover olive oil with your bread, and are in love with tinned tomatoes—welcome! This is your space.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 113 | Founded | 2 years ago | Last Issue | 7 hours ago |
| Active | |||||
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despinasiahuli.substack.comLatest Issues
Geia sou
Enjoying our very long holidays, one of the perks of working for a school! In a few days, we’ll be flying to Athens to make even more summer memories with family and friends in my hometown.
Iris has been as happy as ever, surrounded by fam...
Geia sou
from Greece and a little recipe
Hello Friends!
Geia sou
Cramberies picking and fermeting
Despina’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Real fries
Pontic cheese pies
Wild greens, peppers and young c...
Tomato tomato tomato
It’s been one hell of a year! As we say in Greece, «και μη χειρότερα» (kai mi xeirotera)—a little wish that the worst is behind us.
Today we’re packing for our holiday in Greece, and I truly can’t wait. We also found out that, once again,...
Chunky Baked Crêpe with Honey & Lemon
This simple breakfast comes together in just 5 minutes and bakes in less than 15 minutes. Soft in the middle, lightly golden-brown around the edges, and finished with honey, cinnamon and fresh lemon zest—it feels like a cross between a crêp...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Despina’s Substack.
| Subscribers | Engagement | 69 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Despina is a London-based chef from Greece, blends the vibrant flavours of her Greek heritage with influences from her London life. She has worked in kitchens like E5 Bakehouse and St. John, and had a pop kitchen at Maltby Street
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