Welcome to A Good Table, a bestselling newsletter focused on seasonally inspired recipes, menus, and stories.
Free Subscribers
Free subscribers will receive one complimentary recipe each month, along with full access to the recipe archive (all content published before 2025 remains available). You'll also enjoy free previews of new recipes, plus complete seasonal produce recommendations and flavor pairing guides.
Paid Subscribers
Paid subscribers will gain access to weekly :
Elevated (yet easily achievable) recipes
Thoughtfully curated weekly seasonal menus
Dinner party menus
Ingredient and grocery lists
Ingredient prep
Smart and creative substitutions
Step-by-step visuals
Travel recommendations (and sometimes discounts and giveaways)
Guest chef recipes
All content in printable PDF’s! Hurrah!
What Does This Cost?
If you decide to become a paid subscriber, it’s just $5 per month or $50 per year. Your support means the world to me, and I truly appreciate it!
Hello! I’m Sarah. I’m a cook and author of bestselling newsletter, A Good Table. I split my time between the UK and US. My culinary journey began in my family's London kitchen. There, at the age of 5, I became my mother's 'little sous chef,' assisting with the preparation for endless dinner parties and family celebrations. Pitting dates, frying bacon, peeling apples, grinding spices, adding a little of this, a pinch of that, over the years I learned the art of instinctive cooking.
In the pages of my mother's recipe books, full of sauce stains and scribbles, lay whispered advice from grandmothers and their mothers. My mother taught me that recipes were stories. A Good Table is a continuation of that inheritance.
Through my culinary studio, I’ve had the privilege of collaborating on guest seasonal menu concepts with renowned restaurants such as Polpo in London, as well as partnering with brands such as Ffern and Hexclad on recipe development, dining experiences, and creative content.
Each month (the first Sunday of the month) begins with an issue celebrating the season in all its glory. Expect curated produce recommendations, menus with creative recipes and thoughtful flavor combinations, chats with chefs and cooks, and ideas for places to visit or things to try. Plus, I’ll spotlight single ingredients. Think rhubarb, citrus, or other seasonal gems - exploring their versatility with recipes, tips, and techniques to inspire your cooking.
This section is where menus and the stories behind them come to life. You’ll find elevated yet approachable recipes, menu plans, and step-by-step visuals to make cooking feel creative and effortless. Oh, and the best part? The recipes, ingredients lists and all useful information will also be available as printable PDFs. Hurrah!
Guest recipe takeovers from remarkable chefs and cooks. Alongside interviews about their lives, kitchen processes, and more, they will be sharing exclusive unpublished dishes - recipes you can cook right now before their forthcoming books hit the shelves.
For the curious traveller with an appetite - discover the stories, tastes, and places worth the journey. Explore curated travel itineraries, hand-picked recommendations—think restaurants, wineries, and hidden gems—and exclusive guest recipes straight from the kitchens of trailblazing chefs.
Links & Recommendations
When I share grocery lists and recommendations, you'll find links with and without affiliate connections. I only share what I truly use in my own kitchen and cooking. Whenever possible, I advocate for sourcing fresh produce and ingredients directly from farmers, farmers' markets, producers, makers, and growers. However, I understand it's not always possible to find everything you need, and that's when you'll see a link.
Useful Info
Let’s connect on Instagram
Collaboration requests and press - hello@agoodtable.com
