The Recovering Line Cook

Welcome to The Recovering Line Cook, a weekly newsletter about great food and fun cooking by me, Wil Reidie.

Who is this Wil Reidie guy?

Just a recovering line cook who wants to share his experiences with the world.

When I was 29, I quit my job in marketing, trained at London’s top culinary school, and for five years worked in some of Europe’s finest Michelin-starred kitchens in both London and Stockholm before focussing on recipe development, and writing.

So what can I get from The Recovering Line Cook newsletter?

Every week I publish either:

• a chapter from my Memoirs of a Line Cook, or

• an entry in my Notebooks of a Line Cook. This could be a recipe, tutorial or feature article.

Paid subscribers receive, of course, everything. Free subscribers currently receive 1 or 2 posts a month.

Though my Notebooks are full of advice, techniques and ideas I learnt during my restaurant career, they are 100% designed for home cooks to enjoy and develop with.

So if stories from the strange world of restaurant kitchens sound fun to you, then my memoirs can be found right here.

And if you’re interested in fun, delicious recipes with a Nordic twist that can also improve your cooking, here are some of my latest:

Roast chicken (and burnt cabbage butter)

Wil Reidie

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Oct 27

Welcome back and thank you for joining me here! This week I want to share the technique I use to make the juiciest, most perfectly seasoned roast chicken. And I’ll also be telling you about a butter flavoured with burnt cabbage that adds a completely delicious and deeply roasted flavour to whatever you cover it with.

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A recipe for crucified salmon

Wil Reidie

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Aug 24

First, an apology. I am once again asking you to look at my stupid face this week. Yes, it is time for another of my video recipes. Hopefully you’ll think it’s worth it. One of the great joys of becoming a part of a Finnish family has been learning about a different food culture and tradition. I’m not exaggerating when I say that if you want to find out h…

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Thanks for stopping by!

Wil