Field Notes Newsletter

My name is Sam. I’m a chef.

My favourite thing about cooking is the never ending creative process of coming up with recipes and dishes that make the most of ingredients at their peak.

I am hugely excited (and a little bit terrified) to be able to do this in my own restaurant Briar, opening in September.

I’m partnering up with the beautiful hotel Number One Bruton to open, a small neighbourhood restaurant serving delicious hyper seasonal food.  

That’s why I wanted to create a medium where I can share really tasty recipes that encapsulates the season and celebrates the ingredients I’m most excited about, but also tell you a little bit about the behind the scenes process of opening and running a restaurant.

So this is it and it’s a very simple idea:

1 email, 1 recipe, every month

+ Some links to things some titbits of food news and interesting food ideas I have come across recently

Sam x

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