A Private Chef
Will CooperI’m a private chef for a small family on their organic farm, deep in rural England. I make vinegar, forage, preserve, smoke and ferment and am guardian of two honeybee colonies.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 130 | Subscribers | Read | aprivatechef.substack.com |
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| #225 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Farm life
Charcoal, mischievous fairies and two nice things to put in your larder
A metaphorical postcard #4
The glory of wild fennel
A metaphorical postcard #3
It must be said that there are indeed many ways in which you might put together a tray of focaccia, and I am certainly not beholden to one particular technique, thought I do have my favourites. There are countless methods that you might fin...
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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 on Sundays (mostly). Old skills, stories, smoke, preservation, ferments, beekeeping and a great love of the quiet around me.
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