A Private Chef

Home
Notes
Chat
Instagram
Archive
Leaderboard
About
The cookbook I sort of once wrote
Being ignored by publishers
 • 
Will Cooper
92
Something a little different than usual
An offer for you
 • 
Will Cooper
14
Beehives and heartache
Just about avoiding getting stung.
 • 
Will Cooper
19
Adventures in Charcuterie. Part Two
Curing your pancetta, a village that fell into the sea, and stubborn old ladies.
 • 
Will Cooper
17
A Story of a Year
Chapter Three
 • 
Will Cooper
2
How to make pancetta
Adventures in charcuterie. Part One
 • 
Will Cooper
25
How to make Rouille properly
Grilled rabbits and rosé. Supper in Provence.
 • 
Will Cooper
6
Things that are green
An apology, an anecdote and a recipe (sort of)
 • 
Will Cooper
10
Spring blossom and an Apple Tarte Tatin
And a very good trick for the tarte
 • 
Will Cooper
29
How to make laminated Cinnamon Buns
Basically they're like sugar coated, buttery, rolled cinnamon croissants
 • 
Will Cooper
14
The trial shift
Basically, how to impress me
 • 
Will Cooper
20
A Story of a Year
Chapter Two
 • 
Will Cooper
13
The problem with recipes
And how to make a great big sausage to be cooked over an open fire
 • 
Will Cooper
47
A Story of a Year
Chapter One
 • 
Will Cooper
13
A Private Chef
A Private Chef
I’m a private chef for a UHNW family on their organic farm, deep in rural England. I make vinegar, forage, preserve, smoke and ferment and am guardian of two honeybee colonies. Every week there's a newsletter for you.
Recommendations
View all 23
Mark Diacono's Garden To Table
Mark Diacono's Garden To Table
Mark Diacono
Buona Domenica
Buona Domenica
Domenica Marchetti
The Sunny Side Suppers Newsletter
The Sunny Side Suppers Newsletter
Sunny Side Suppers 🍰
VeganWeekly
VeganWeekly
Jack McNulty
L
Life's a Feast by Jamie Schler
Jamie Schler

A Private Chef

AboutArchiveRecommendationsSitemap
© 2024 Will Cooper
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture