Offcuts
Seb PageIt’s so easy to skim over the trim, the sinew, the gristle and I wouldn’t blame you: it’s tough and unrefined. But the good chefs - great chefs even - will transform the undesirable into something perfectly palatable. Delicious even.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 23 | Subscribers | Read | culturaloffcuts.substack.com |
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Latest Issues
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Offcuts #22: The worst guy you know is listening to Geese right now
Pictured: Marty Supreme jacket (left) and Geese’s Getting Killed album cover (right).
Offcuts #21: Fake it till you make it
The interior at Bouchon Racine, Farringdon. Our table was the one occupied by the pensive gentleman with glasses in this photo.
Offcuts #20: The veils come off
Six days ago, Varsity Fair published a piece entitled ‘Trump’s inner circle, on the record’. What they presumed was an ego-inflammatory, unfiltered praise-piece actually turned out to be one of the greatest hit pieces in modern journalism, ...
Offcuts #19: Don't kill the small pubs please
In the glory days of working at Simon the Tanner, to be mentioned later in the piece.
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