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Substacks we love

Each month, we’re highlighting food writers, podcasters, creatives and home chefs who inspire us. This month: three of our favourite Substacks.

If you are new to the world of Substack, think of them like a newspaper column in email form with a Patreon attached. You can subscribe to your favourite columnists’ regular updates by email. Its a wonderful way to support your favourite food writers and recipe testers and get great inspiration in return. 

Without further ado, three of our favourites:

Potato latkes from A Lot on Her Plate by Rosie Birkett Pan baked fish with crispy pototes by Rosie Birkett

A LOT ON HER PLATE

Award winning recipe writer & columnist Rosie Birkett has a wonderful new home for her writing, from recipes to travel guides. Pictured above are recipes including her Herb buttered hake, crushed potato, caper and PSB traybake and Crispy onion potato fritters with taramasalata and cucumber. Her travel guide to her foodie/artistic heaven of Deal on the Kent coastline is a must read.

Check out her Substack here and her Instagram account here.

Spring Greens Soup from The Dinner Party Substack A pink and fruity summer dessert from The Dinner Party Substack

THE DINNER PARTY

Chef turned food stylist Rosie Mackean shares recipes for a four-course dinner party twice a month along with a styling guide and regular special guests. Try her January 2023 “Cut the Richness One” with vegan specials like Giant Couscous with Saffron, Olives, Aioli and Chermoula and Marinated Squash with White Beans and Tarragon. But don’t miss her recent stack “The Bottomless Brunch One” which had us drooling with Homemade Hash Browns, Sausage Sugo Paninis, Poached Eggs with Lentils and Banana Scones with Clotted Cream and Apricot Jam.

Check out her Substack here and her Instagram here.

Kitchen Projects by Nicola Lamb Kitchen Projects by Nicola Lamb

KITCHEN PROJECTS 

Recipe developer Nicola Lamb takes us into the world of pastry making – a fascinating look behind the scenes and a masterclass on ingredients. Part tool kit, part peek behind the scenes at what perfecting a recipe looks like, Nicola is nothing but thorough. Her recent foray into baking custards tarts with Alphonso Mangos made our hearts sing. And her deep dive into the world of French canelé is a wonderful glimpse into the scientific testing in the recipe – she explains the flours, milk, sugar, egg, flavourings chosen and more, but most importantly why she chose them.

Check out her Substack here and her Instagram here.

WE’RE STARTING AN IN-STORE REFURB

We have some VERY exciting projects coming in 2024 starting with: doubling the size of our kitchens.

This will mean no hot meals or warm lunches, if you visit us in store, for a few weeks beginning on Monday, March 25th. Our terraced seating will remain open for coffees, cakes & bakes. You can still order bagels, sandwiches & salads inside at the deli to eat outside. And we hope to be back up and running for hot meals (and soon MORE) in a few weeks. 

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.