The Open Kitchen
Alex RushmerThoughts on food, cooking & hospitality from a chef, writer and occasional TV person
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 33 | Subscribers | Read | alexrushmer.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Homage to a carrot, homage to a chef
‘The meal began with the French Laundry’s signature amuse \- tiny little coronets of salmon tartare, served in a cone rack like at Baskin-Robbins. We all knew they were coming. We’d seen them in the cookbook… In addition to being delicious,...
Bank Holiday Digest
The switch to British Summer Time always arrives at exactly the right point. The instantaneous ease with which the evenings get lighter nourishes the soul in the most profound way, dusting away the dark cobwebs of the mind and giving us the...
When things go wrong
Up until last week, there was a dish on the menu that took three days to make. This, in itself, isn’t unusual. Many of the processes required to turn plants into a surprising, multi-course tasting menu, take a great deal of time. That’s not...
Flavours of the past
There was a wedge of time - a period of about 18 months - when we cooked, and ate, a lot of Moroccan food. Marrakech was a city I fell for at first sight: close enough to be reachable for short breaks but a world away from home in terms of ...
Authors
The writers behind this newsletter.
Professional cook. Semi-professional writer. Amateur runner. Expert eater. Now cooking (mostly plants) @VanderlyleR Cambridge.
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