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 | 19 | Founded | 3 years ago | Last Issue | 24 days ago |
| Active | |||||
Read this Newsletter
hugoharrison.substack.comLatest Issues
Green garlic in the post!
Hello and welcome to another edition of Salt and the Earth, the newsletter that hopes to bring you a little closer to where your food comes from, every time you cook.
BUY GREEN GARLIC
I’m Hugo, a cook and writer who adores cooking with th...
What's it like to visit the abattoir?
Hello,
Welcome to Salt and the Earth, a newsletter that brings you a little closer to where your food comes from, every time you cook. Today’s edition takes a slightly different shape; a diary entry of sorts from a day that I had been work...
The ultimate shortbread (with a kumquat, date and sherry cream)
Hello,
Welcome to Salt and the Earth, a newsletter that brings you closer to where your food comes from, every time you cook. In this edition I share the first (and to date, only) recipe my Dad ever gave me - for shortbread. I feel ami...
Herbs are seasonal, too...
Hello,
Welcome to Salt and the Earth, a newsletter that brings you a little closer to where your food comes from, every time you cook. In this edition of the newsletter we take a scrupulous look at true seasonality, mostly through the len...
Toasted hay cream and roasted strawberries
Hello, and welcome to Salt and the Earth.
My name is Hugo and, until last year, I was the Chef at a small restaurant on a farm in the South of England. We grew the majority of what we cooked with, made (almost) everything in-house and even...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Salt and the Earth.
| Subscribers | Engagement | 70 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Explore More
Authors
The writers behind this newsletter.
Cook and hobby farmer. Recipes and writing to help you feel closer to where your food comes from, every time you cook.
Frequently Asked Questions
How can I access the email archive for Salt and the Earth?
You can find recent issues that have been published by Salt and the Earth on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Salt and the Earth have?
To see how many people subscribe to Salt and the Earth, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Salt and the Earth?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Salt and the Earth as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Salt and the Earth?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Salt and the Earth using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Salt and the Earth?
Scroll up to where it says Related Newsletters to see other publications like Salt and the Earth. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Salt and the Earth?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.