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A Private Chef
I’m a private chef for a UHNW family on an organic farm, deep in rural England.
I make vinegar, forage, preserve, smoke and ferment and I'm guardian of two colonies of honeybees.
Every week there's two newsletters for you, of which one is always free.
A Private Chef
aprivatechef.substack.com
A Private Chef
I’m a private chef for a UHNW family on an organic farm, deep in rural England. I make vinegar, forage, preserve, smoke and ferment and I'm guardian of two colonies of honeybees. Every week there's two newsletters for you, of which one is always free.
“Will is a genuine pro chef. His knowledge flows from every newsletter he sends out. A joy for food lovers.”
Wil Reidie, The Recovering Line Cook
“A Private Chef seized hold of my appetite weeks ago with enticing black currant leaves wrapped around beetroot, charred from wood-fire, and he hasn't stopped titillating my palate since. Not only are his recipes beyond inspired. His images are tantalizing, and his writing always leaves me hungry for more. ”
Renée Eli, Ph.D., Beyond the Comfort Zone
“Utterly delicious descriptions of food preparations, of flavours crafted months before through careful preservation, colourful combinations, gentle storytelling of vivid tastes, and clever partnerships. Words to make your mouth water”
Feasts and Fables, Encourage Meant
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