Archive - A Private Chef

Pickled, sweet cured and salted

Three rather interesting techniques for you to show off to your friends

22 hrs ago •

Anarchy and sorbets

In no particular order

Jul 14 •

June 2025

"I can hear myself again here" – Will Cooper on swapping London kitchens for countryside craft

Meet the 'slow food' writer who makes his own natural ingredients, nerds out on local history, and chose curiosity instead of a Law degree

Published on Ways of Life • Jun 30

Apricot and pistachio clafoutis

Old Sauternes and a meddlesome ghost

Jun 29 •

On inspiration and influence

Adjusting a mindset

Jun 28 •

Pickled walnuts, and other nice things

Pickled green walnuts, Mr Ellis the enigma, and big ripe tomatoes ‘tonnata’ style

Jun 23 •

A very fine sausage that you might like to make

Also the story of when I tipped ten litres of chicken stock over my head

Jun 13 •

And rose petal vinegar, salted mandarins and fennel pollen ricotta

Jun 1 •

May 2025

The handling of a sticky situation

Confidence with high hydration sourdough. A short film

May 22 •

Bacalao, Ricotta salata and a salt caramel tart

May 10 •

And April turned to May

A journal of flavours

May 6 •

April 2025

Bees, ricotta, wild honey madeleines and something nice with vanilla pods

Apr 12 •

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