The Restaurant Insider
The Restaurant Insider, Churrasco Phuket SteakhousePractical insights into the daily restaurant business, essential meat knowledge, and straight talk about wines and spirits.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 266 | Subscribers | Read | churrascophuket.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
God’s Grapes: The Wines Of Worship
Wine has been many things through history. A social glue. A quiet companion for long evenings. A diplomatic shortcut at questionable business dinners. Yet long before sommeliers debated minerality with alarming seriousness, wine was perform...
Two Crumbly Divas: Parmesan vs. Grana Padano
If like me you ever stood in front of the cheese section wondering why one type of Parmesan costs as much as a small holiday, while another sits there looking shy and affordable, you are not alone. The world of Italian hard cheese is full o...
Monks To Malts: How Scotch Became Scotch
Fine Scotch whisky tends to inspire reverence. For many, it is less a beverage and more a cultural artefact – swirled slowly, discussed seriously, and occasionally defended with the kind of passion usually reserved for national football tea...
Olive Oil: Extra Virgins & Other Mediterranean Mysteries
Olive oil has been around longer than taxes, bad restaurant playlists, and the persistent belief that quinoa is enjoyable. For thousands of years, this golden liquid has been poured over food, rubbed on bodies, burned in lamps, and blamed f...
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Authors
The writers behind this newsletter.
Churrasco Phuket Steakhouse was launched in January 2012 by two close friends and avid foodies. Their success spawned the idea for this blog, to share their experiences and insights with potential restaurant entrepreneurs, and foodies in general.
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