Promoting the work of Guild members who write Substacks and creating a space for Guild members to connect and share work, questions, tips and advice about food writing here on Substack.
I cook and I grow things and I read and I write books about cooking and growing things. This is a journal about cooking and growing and reading and writing.
Join me as I browse my cookbook collection. We'll look at recipes and the folks who wrote the books. We all need to eat, but we cook for a reason. Subscribe with a charity donation to read it all...
Be part of a community of people who love to travel, eat, and explore the present and past of our small but incredibly rich corner of the Mediterranean.
Food, travel, maybe even a recipe once I figure out how this works.
expect a lot of Malaga content, London restaurants, recipes from my kitchen and general rants.
Dyslexic so expect exciting spelling.
Into the Kitchen with Charlotte Pike is a food and drink themed Substack, sharing expert advice and recommendations on growing, cooking, shopping and eating from an award-winning food writer, teacher and chef.
How to Cook a Book offers riches from my writing retreats and author chats, PLUS an online retreat. Extra Bites gives listeners to Cooking the Books podcast.. extra bites of my guests. And there's extracts from my book, Taste and the TV Chef
Welcome to my newsletter. This is where I share stories from my seaside village in the South West of France, my trips to the market, weekly recipes, and updates on our house renovation. Most of it’s free, and will always be free.
Food - from garden to table - and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
Explaining the weird new future, one newsletter at a time. Subscribe for a twice weekly delivery of internet culture, mega-platform grotesquerie, crypto conspiracies, deep forum lore, fringe politics, and other artifacts of what's to come.
Stories and recipes from my kitchen in Tuscany | Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia
Just because this a brilliant deep dive into - well - the cooking of Tuscany (nothing grand, just delicious!).
A home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of making it sustainable and available for all.
A feast of writing about food, eating and cookbooks in one easy-to-access place.
Winner of the Guild of Food Writers Award for best online food writing 2020.
Written by Fortnum & Mason's Cookery Writer of the Year 2022.
Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.
