
Cooks stuff, writes about it.
| Platform | Pricing | Only paid issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 120 | Founded | 2 years ago | Last Issue | 15 days ago |
| Active | |||||

Fergus Henderson, London chef and personal hero of mine, has an interesting mantra - ‘think about what you can do to simplify a dish rather than what you can add to it’.
Fergus Henderson, London chef and personal hero of mine, has an inter...
Rough month!
Rough month! Still getting back on my feet. I hope you’ve all missed me.
It annoys me a little that one of the quince’s greatest claims to fame seems to be in that stupid poem by Lear, where an owl and a pussycat eat a romantic dinner of raw quince and unseasoned beef mince.
I’ve been silent lately, for which I...
You won’t believe how lazy this is. I make no apology though. Bit of raw-ish courgette on some polenta? Absolute winner. Garlic for depth, pecorino for tang. Polenta because it’s starting to get cold, but also courgette and mint because we...
Suddenly it’s the 23rd of December and the panic starts to set in.
Suddenly it’s the 23rd of December and the panic starts to set in.
Subscribers, engagement, traffic and sponsorship for Sam Mannering.
| Subscribers | Engagement | 66 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
“Cooks stuff, writes about it.” Sam Mannering is a food writer, columnist and chef from New Zealand. He is the author of five cookbooks and has been a food columnist for nine years with New Zealand’s largest newspaper, The Sunday Star Times.
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