A Private Chef
Will CooperI’m a private chef with a small family on their organic farm, set deep in rural England. I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am the guardian of two rather obstinate honeybee colonies.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 149 |
| Subscribers | Read | aprivatechef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Crudo: Three recipes
And the Sous Chefs who caused me no end of grief
A metaphorical postcard #5
‘Words ought to be a little wild, for they are the assaults of thoughts on the unthinking.’
Rhubarb ripple gelato
An exercise in obeying a rhubarb related dream from the night before
The sauce section
‘Show me another pleasure like dinner which comes every day and lasts an hour.’
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Authors
The writers behind this newsletter.
A Private Chef for a small family on their organic farm in rural England. Words every week. Old skills, stories, smoke, preservation, ferments, beekeeping and a great love of the quiet around me.
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