Ruth’s Substack
Ruth WatsonFood mostly with a bit of country life commentary
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 7 | Founded | 2 years ago | Last Issue | 10 months ago |
| Active | |||||
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ruthwatson.substack.comLatest Issues
The fickle nature of TV
When I presented programmes such as Country House Rescue, I remember my husband having an argument with our producer. She (a very nice, intelligent woman) was upset about something I had refused to countenance doing. He told her that she co...
Advice for the chef-patron
If you are a chef who owns a restaurant and you employ a restaurant manager to look after your customers then here's a tip, let them do it. Chances are, if they have any experience and nous, they will do a far better job than you in making...
Why restaurant rules matter
It’s nearly always professional or semi-professional men of a certain age who bully restaurant staff. They particularly enjoy intimidating young women. In recent months, an elderly ex-MP reduced our female manager to tears as he berated her...
What is it about eating outside?
After a trying day, no lunch and an ill-judged late afternoon filler of a Dino’s Famous Big Dog wrapped in two Bjorken Norwegian Lomper potato flatbreads, the last thing I wanted to do was conjure up a thrilling supper. (The Dog and flatbre...
Saga of the Aga
There can be few people who haven’t thought, ‘Oh, I might as well have a bath’ when the boiler has broken down or ‘I'll just catch up with my emails’ when the power has been turned off. We are spoiled rotten with utilities on tap – literall...
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Authors
The writers behind this newsletter.
Restaurateur, food and football buff, ancient
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