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 | 135 | Subscribers | Read | aprivatechef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Back once again in the age of the dinosaurs
A sardine dish from Venice and a visit from the police.
Autumn days
Smoked trout, fig leaf salt and a beer vinegar
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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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