The Welsh Kitchen by Ross Clarke
Ross ClarkeCelebrating the very best of Welsh food and drink. From recipes to music, store cupboard essentials to history, this is food culture from the land of Wales written by food and travel writer Ross Clarke
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 90 | Subscribers | Read | welshkitchen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Handwritten recipes
For the past week, I've been testing recipes for some work I'm doing for a well-known supermarket magazine (watch this space). Testing is a tricky business, especially for the type of cook that I am. I shake a bit of this in here, add a bit...
A love letter to tins
I was 18 before I realised that salmon didn't taste of Sarson's malt vinegar. That's because until that point, the only salmon I'd eaten (or had wanted to eat) came from a tin, which my Nannie Gwen (or any other member of my large extended ...
Buying just what you need
Back when I was growing up in Newport, my brother and I would often accompany my grandad food shopping. We'd have a list of items to buy written by my Nannie Gwen. Most of it, we'd buy in Kwik Save. In my mind, it was a supermarket well ahe...
What makes food taste great?
Have you ever made something that just doesn't taste quite right? Perhaps you've followed the recipe to the letter, or you've thrown together some leftovers, and while what you've made is perfectly fine, it's just that… fine. There’s someth...
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Authors
The writers behind this newsletter.
Travel and food writer usually found talking about Wales and the Canary Islands, or supping wine, or both. rossclarke.net
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