Dogs On The Line
Brian DonnellyDogs on the Line is about Chefs, Restaurants, Economics and Addiction.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 25 | Subscribers | Read | dogsontheline.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Pirates don't explain themselves
It’s Christmas Time plays over the Alexa in the kitchen, and of course it is Christmas time once again in the world of the chef. This year I find myself working in a bog-standard hotel in the countryside of Ireland, not some super-prestigio...
Several Days at a Two Michelin Restaurant that makes me belive in food again
There’s a corner of the fine-dining world now that feels like it’s drifted completely off the human map. You know the places: the juggernauts of the global rankings, the names dropped by food tourists who treat reservations like trophies. D...
Liberty in a Kitchen: Why United Kingdom Entrepreneurs Are Choking on Red Tape
It’s 2 a.m. in a cramped London kitchen, the kind where the air hangs heavy with the ghosts of a thousand curries and the faint buzz of a dying fluorescent light. Raj, who’s been slinging biryanis and samosas from his family takeaway for tw...
Can Food Be Art?
I’m standing in a gallery looking at a picture. The bloke next to me is telling his partner that this is a great piece of art and goes into detail about why the picture we’re staring at is considered art. To my untrained eye, it’s just a lo...
Authors
The writers behind this newsletter.
A journeyman chef, working in the highest and lowest food establishments, just giving an insight into the underbelly and inner workings of food.
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