Hi Mark, I am so so excited about this news!!! I am working on my first book about the food producers and chefs/cooks on the Isle of Skye in Scotland. I am a photographer and will be documenting the people who rear/grow/catch/make the produce as well as the chefs/cooks who use it in their amazing dishes, but am also going to be doing a lot of the writing.
It's quite a daunting project so having someone with your experience and talent, who is willing to provide insight into how their own book is created/brought together, is going to be incredible. I can't wait for this and I'm sure anyone else who is planning or dreaming about their own book, will find it hugely valuable. Thank you. xx
I replied to this but must've not pressed send as it doesn't seem to be visible. Fingers crossed for this time! I am so pleased you are part of this and helping to make it happen - thank you. And I'm very excited to hear about your project too - it sounds amazing, and as you may know the book I'm writing after this has some crossover too, so hopefully there will be some relevance in the process. I may even be heading to Skye for one of the harvests. Please do comment, ask questions, etc etc - whatever might help as we go on with things and thank you again xx
You are extremely unlikely to remember - my books not quite reaching the vaulted heights of yours - but we met a few years back at a GMG awards through Jason Ingram. Anyway, I have something I'd like to put to you - do you think you could please find me on Instagram @hollyfarrellbooks and send me a DM? Or email me through my subscription details? Many thanks! All best wishes, and looking forward to the live book, Holly Farrell
Hi Mark. A fabulous idea. But could I make a plea as an antipodean... our seasons are the opposite of yours, so when garden/food writers talk about spring in March it always feels like it's written for only one half of the globe. Would it be enough to talk only of spring and leave the month to us?
I absolutely love this, and glad to have stumbled on your Substack. I love the process behind the finished work, and whilst I have zero plans to write a cookbook, Im hoping to gain some insight for my next poetry book!
This is a wonderful idea, Mark and I can't wait to read it.
Thank you Nik!
I just flipped over to being a paid subscriber Mark. What an honor to spy in on your creation. Cheers from Oregon.
Jocelyn, thank you so much! It's lovely to have you with me - I hope you enjoy it.
Great idea - not a paid subscriber yet but you may just have tempted me! Sarah xx
Thank you Sarah, I hope so! x
Wow. Great idea.
Thank you Helen! I'd be delighted to have your company as I write
Excited to be part of this - thanks for sharing Mark
Thank you Rose, lovely to have you part of it
Hi Mark, I am so so excited about this news!!! I am working on my first book about the food producers and chefs/cooks on the Isle of Skye in Scotland. I am a photographer and will be documenting the people who rear/grow/catch/make the produce as well as the chefs/cooks who use it in their amazing dishes, but am also going to be doing a lot of the writing.
It's quite a daunting project so having someone with your experience and talent, who is willing to provide insight into how their own book is created/brought together, is going to be incredible. I can't wait for this and I'm sure anyone else who is planning or dreaming about their own book, will find it hugely valuable. Thank you. xx
Hello Lynne
I replied to this but must've not pressed send as it doesn't seem to be visible. Fingers crossed for this time! I am so pleased you are part of this and helping to make it happen - thank you. And I'm very excited to hear about your project too - it sounds amazing, and as you may know the book I'm writing after this has some crossover too, so hopefully there will be some relevance in the process. I may even be heading to Skye for one of the harvests. Please do comment, ask questions, etc etc - whatever might help as we go on with things and thank you again xx
Mark this is brilliant news and I CANNOT WAIT ....
Luckily you won't have to for much longer!
Hi Mark,
You are extremely unlikely to remember - my books not quite reaching the vaulted heights of yours - but we met a few years back at a GMG awards through Jason Ingram. Anyway, I have something I'd like to put to you - do you think you could please find me on Instagram @hollyfarrellbooks and send me a DM? Or email me through my subscription details? Many thanks! All best wishes, and looking forward to the live book, Holly Farrell
Hi Holly, of course I remember! And will get in touch
Hi Mark. A fabulous idea. But could I make a plea as an antipodean... our seasons are the opposite of yours, so when garden/food writers talk about spring in March it always feels like it's written for only one half of the globe. Would it be enough to talk only of spring and leave the month to us?
Hi Dave, that is a very good point. I will try to remember to do exactly that and you have permission to rap my knuckles with a ruler if I forget
You had me at apple and quince cake ... looking forward to the journey.
Hurray!
I absolutely love this, and glad to have stumbled on your Substack. I love the process behind the finished work, and whilst I have zero plans to write a cookbook, Im hoping to gain some insight for my next poetry book!
Emily (formerly of A Small Good Thing veg shop 🙂)
Hello Emily formerly of ASGT! How excellent to hook up on here, and thank you thank you
Oh this is so interesting! Can’t wait!
Thank you JP - I hope you enjoy it
You've persuaded me, Mark. Costs the same as TRIP and will be a lovely contrast. I'll subscribe....
I am delighted, thank you Jane
Bravo, Mark. Looking forward to reading this new book as a marker to the start of autumn and all its delicious connotations therein. 🍽️🍲
Thank you Janey, it feels like the perfect time to be starting
Good luck with this new venture, Mark. I'm sure it will be exciting for you to write as well as for readers to read. Seat of the pants stuff!
I hope so! And thank you. It's very exciting
Bravo Mark! Look forward to reading it as it unfolds.
Thank you Lucy