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.Â
Without further ado, three of our favourites:
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.
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 PROJECTSÂ
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.
