
Chef, forager, and food writer — three decades shaping British food.
| Platform | Pricing | Freemium | Publishes | Daily | |
|---|---|---|---|---|---|
| Issues | 112 | Subscribers | Read | markskitchentable.substack.com |
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A Bloody Black Fidelity
When I first landed in London freshly up from Dorset with straw behind my ears, I didn’t know quite what to expect or whether I would last in the big smoke. After a few months working in the staff canteen at the Hilton I managed to get a jo...
Weekend recipes
I love nothing more than cooking on the hoof in new territory. Well, not exactly new territory. I’ve been to Sandbrook House a couple times with my now ex-girlfriend Gussie and her family. I must say, I do love the Irish - not that any of h...
The writers behind this newsletter.
Chef, forager, and food writer — three decades shaping British food.
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