Salt and the Earth
Hugo HarrisonA farm-to-table guide to flavour. Writing and recipes from a small kitchen and garden. Empowering you to feel a deeper connection to your food, every time you cook
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | hugoharrison.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Toasted hay cream and roasted strawberries
Hello, and welcome to Salt and the Earth.
Anna Higham shares her five go-to cookbooks
Hello, and welcome to Salt and the Earth!
The SHRUB guide to (early) summer
My 9-5 (hours here used to illustrate it as my day job and sadly not entirely accurate) means that my time is largely spent in the test kitchens at Jamie Oliver HQ - recipe writing and testing with a little food styling, too. I write and co...
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Authors
The writers behind this newsletter.
Cook, grower and recipe writer. At one time stirring pots at a farm restaurant, now cooking at home trying to share all I learnt along the way.
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