A Private Chef
by Will Cooper
‘Life taught me never to be scared of challenges.’
I am a Chef and writer working for a small family on their organic farm, set deep in the rural English countryside.
I’ve well over two decades of experience, from multi-Michelin stars to boutique restaurants in central London. After fifteen years as a Head Chef in the city, I was slightly frazzled from near burnout, if I’m honest. I walked away from that world and now work quietly creating my ingredients from scratch, keeping bees, and making cheese.
If ever the armageddon comes, I shall know that my skills will be useful. We’ll have plenty of good bread, fine handmade cheeses, wild honey and neatly tied charcuterie.
I can also make a quite passable cider.
We’d also have beautiful words, I have to remind myself.
Here, I write about the day-to-day of a side to the industry that isn’t often written about. I’ll tell you about the technical setup of my tiny creamery, beekeeping, vinegar making, the rituals of the seasons, and the importance of preserving our traditional skills. I want to give you recipes and techniques that will embolden you as a cook; ideas for smoking, curing, vinegar, sourdough, fermentation and pickling.
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Why Subscribe?
If you subscribe for FREE, you’ll receive two
full newsletters every month and the previews of two paid pieces. There’s usually a recipe for something different and a story from the farm.
If you choose to be a PAID subscriber (less than the price of a sandwich), you get two exclusive pieces and the full technical masterclasses. This is where I share the brine percentages, the curing secrets, and the deep-dive techniques that actually sustain us. You’ll have access to my full archive, and I’m always happy to answer your messages with any questions you might have.
Thank you for being here with me.
William
If you like, you can send me an email at [email protected]
