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The News Is In: Leiths' Favourite Foodie Newsletters

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The News Is In: Leiths' Favourite Foodie Newsletters

​There’s a wealth of great food writing out there right now and not only in the newspapers, magazines and supplements. A growing number of writers are choosing to self-publish in the form of newsletters delivered directly to your inbox. Some writers do it for reasons of editorial independence; some want to take their time to find their voice; others have a story that’s too niche for mainstream media. Here are some of the best newsletters to subscribe to now.

Yesterday’s Curry

During the lockdown that fell during her Diploma year at Leiths, chef and food writer Emma Ryan began to explore the cuisine of her Goan heritage in earnest. Her newsletter, Yesterday’s Curry, documents her recipes and ongoing research, while her business of the same name sells her freshly made small batch spice blends (complete with cute illustrated recipe cards).


The Department of Salad

American food writer Emily Nunn, author of The Comfort Food Diaries, believes that “salad can make your life better.” Sign up to her weekly bulletin for recipes, dressings and year-round inspiration. Salad is not just for summer.


Olympian in a Kitchen

Olympic silver medallist Nicola Fairbrother swapped her judo suit for chefs’ whites to enrol at Leiths in 2016. Always in search of a new challenge, she’s on a mission to complete 100 days as a stagiaire in Michelin-starred Spanish kitchens including the legendary Mugaritz. The lessons she learns, she shares through Olympian in a Kitchen.



Jonathan Nunn shook up mainstream food media in the UK with his lockdown project Vittles. He commissions the stories you didn’t know you wanted to read like the history of amba, the hyper-regional chippy traditions of the UK, and the forager of Burgess Park in South London.


You Bring the Wine

Food stylist, writer and Leiths alumna Elena Silcock relaunches her You Bring The Wine newsletter this month, promising inspiration on ‘how to feed your friends (impressively)’. Who can resist anchovy toasts with whipped lemon butter, lazy aubergine parmigiana, or the ultimate kale chicken Caesar? Elena also has a book out next month, Salads Are More Than Leaves.


From The Desk Of Alicia Kennedy

Puerto Rico-based writer Alicia Kennedy doesn’t shy away from the big subjects: food, politics, labour, the environment. Her Monday dispatch is a must-read for vegans, vegetarians, and anyone with a passing interest in the future of the food industry. Kennedy’s cultural and culinary history of plant-based eating in the US comes out next summer.


Kitchen Projects

Nicola Lamb’s the name to know in pastry chef circles. A recipe developer, consultant and pastry chef, she uses her weekly newsletter to nerd out on what works and why. Recent subjects have included millefeuille, potato buns, eclairs and pavlova.


A Newsletter

One-time New York Times columnist Alison Roman, famous for her viral recipes such as caramelised shallot pasta, now reaches her faithful audience via her simply titled newsletter, A Newsletter. Fans of the approach espoused in her book ‘Nothing Fancy’ love her foolproof flexible recipes and irreverent approachable tone. Sample recipes: Anchovy-rubbed rib roast, Chicken pot pie, and an Almost Classic Caesar Salad.


Author: Hilary Armstrong


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