Something a little different than usual

An offer for you

Housekeeping

Today’s essay is running a day late, what with me having a rather long drive back from my vacation to the southwest corner of England, the vagaries of my whimsical dachshund, then the grass in my garden having grown to nearly waist height upon my return, and with a chilled bottle of Grüner Veltliner putting paid to anything other than relaxation after the mowing of the aforementioned jungle, you must sadly wait for my recipe for a Challa bread. A plump loaf where each piece of the dough is filled with a mixture of delicious things before being rolled into strands before plaiting, then baking to a richly deep golden colour.

Soon.

---

And so to business

In the last few months, there has been an influx of new subscribers to these pages to read my words. In the last twelve months or so since I came to this place, I have been quite humbled by the support that you’ve given me here.

There are thousands of us here.

Thank you.

As an emerging writer, I am humbled by the response that I’ve had from you all.

As a token of my appreciation, for the rest of this month, I’ve enabled an offer of a 50% discount on new subscriptions for the whole of May if you’d like to upgrade.

---

Substack Chat

In addition, I’ve opened a chat function here in the app for my paid subscribers so you get to pester me whenever you wish, with any questions you might have, or perhaps you might suggest things you’d like me write about.

You might like my opinion on something culinary, a recipe perhaps or you just might have a question for me about something or other

---

Archives

I’ve always been keen to keep my archive open and have recently taken another great chunk of my words out from behind the paywall for you, spanning back through over one year of my work.

If you visit my profile, you can scroll away.

If you feel like upgrading to paid, then the full archive will be open to you as well.

---

My work

There are many techniques, recipes and stories for you to explore from my work as a Private Chef to a family on their organic farm in rural England, and from the strange days of my time in the world of Michelin stars and kitchens, where men shed tears, trousers are set on fire and where we once spent a day looking for a wobbly bit of pork fat that had unbeknown to us ended up in the bin.

With my work as a Chef, I cook naturally using traditional skills, working closely with the seasons, foraged ingredients and exploring the relationship between how I cook and what we grow on the farm where I work at and what is local to us here. I use a great deal of vegetables, fish and shellfish. I dont cook huge amounts of meat, and like to treat things simply and neatly using the traditional skills of the cook.

I don’t do foams and dots. I did once, though don’t like to admit it.

If you’d like to see more of my work, then my IG will give you an idea of what I do, and if you’d like to subscribe and receive a half-price discount, then click away.

Until tomorrow,

William

---

---