The Recovering Line Cook

Welcome to The Recovering Line Cook, a weekly newsletter featuring food writing, essays, and recipes from me, Wil Reidie.

Who is Wil Reidie then?

I’m the guy with the flowers there. I am also a restaurant cook who wants to share his experiences, thoughts and recipes with the world.

When I was 29, I quit my job in marketing, trained at London’s top culinary school, and have now cooked in some of Europe’s finest Michelin-starred kitchens in both London and Stockholm. I now live and cook in a city called Turku, Finland. A city described as Finland’s food capital.

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

I publish a newsletter every week for free subscribers. This weekly piece of food writing could be something recipe-focussed from my Notebooks of a Line Cook series or it could be a longer form Essay on anything from the food world (and beyond) I’m interested in.

Paid subscribers get the full deal though.

As a thank you for supporting my work financially, I send paid subs an extra 2 essays of writing a month. These include my Diary of a Line Cook essays which give a look behind the scenes of restaurant life as well as bonus recipes and restaurant cooking techniques that I think all cooks will enjoy.

If you want in, upgrade your subscription today!

Check out below for some examples!

Roast chicken (and burnt cabbage butter)

Wil Reidie

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October 27, 2023

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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How to build a restaurant dish

Wil Reidie

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September 21, 2023

We are going to talk about herring today. Come on, this is a Nordic-leaning food blog, preserved fish was gonna happen eventually. But if you’re on the fence about preserved fish or have had bad experiences in the past, I still think this recipe could bring you round.

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Thanks for stopping by!

Wil