A little update.

I'm pausing paid subscriptions because sometimes we all need a little break!

The start of the beautiful spring crocuses that will soon carpet the town of Tenterden.

Hello everyone! If you had told me a couple of years ago when I started my Substack journey with a mailing list of zero (thank you GDPR for not allowing me to move over my existing, meagre Mailchimp list…) a couple of years ago there would be several thousand of you reading my writing and recipes every month, I’d have been floored.

I mentioned the other week I was moving house, and recently I’ve been finding myself struggling to keep up with everything on my plate. None of the commitments I’ve made were supposed to become as big tasks as they have, and for a few weeks now I’ve become seriously concerned that I’m letting you all down, not delivering as much ingredient as you have become used to. So, I’ve done something that I love is possible on Substack: I’ve paused paid subscriptions. If you’re a paid subscriber to ingredient you won’t be billed monthly until I turn them back on, or if you have a yearly subscription it has been frozen, so the clock is no longer ticking until your next billing date. And if you have an existing paid subscription, you can still access all my paid content.

I know I’ve still got a busy few weeks ahead, and in May I’m off on a big trip (which I can’t wait to write about!) so I plan to turn paid subscriptions back on in early summer. In the meanwhile, I’ll still be popping in with the occasional recipe or essay (just because I’m so rushed off my feet I’ve not picked up a book in weeks, it does not mean that inspiration doesn’t stop!) and I’m still reading and cooking for clients, so I’ll still be posting Nibbles at the end of every month. I’m still here, I’m still writing, I just don’t want to let anyone down - and if you happen to be new here, you can still become a free subscriber below. Have a lovely rest of your weekend!