HeyJaredTim Hayward
I'd say it's mainly about food and drink, but it's mainly about writing about food and drink
- Indexed issues, last 90 days
- 10
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- Sep 26, 2026
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- Aug 22, 2026
Latest issues
We are all in the Gutter... (opens the original)
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It fascinates me that you can still sell a column declaring the hot news that English wine can be good. I’ve fully got my head around the idea now. It’s a given. What was more of a surprise (pleasant) was that one of the UK’s best winemakers has a winery about 400m from my house.What was even better was to discover that he was also a) a great blokeb) a martini fan and...c) about to manufacture a very small private batch of vermouth, designed explicitly for an excellent martini.<a class="image-li
Promise to Buy me a Drink (opens the original)
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I’ve been promising myself I’d look into charging for Substack. I keep getting notes that I’m supposed to do so, but every time I set aside a day to rootle under the bonnet, something else crops up. Something I have to prioritise because I’m getting paid for it.I like Substack. My part of it, at least, still feels a bit ramshackle. A bit Wild West. Readers... you... still seem like a nice bunch of people, organically grown. And I don’t think I’ve whored myself about, trying to attract an ‘audien
The Bell Tolls for Me (opens the original)
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The Himalayas sweep in a mighty crescent from Afghanistan across Nepal and Bhutan, a tectonic rampart crossable at only a few hotly contested points. They separate Tibet and the unimaginable fastness of China from the Indo-Gangetic plain, India, Pakistan, and Bangladesh. The Himalayas are big, and they are right in everyone’s way. The Cotswolds only separate Bristol from Cambridge, but they are an infinitely greater pain in the arse.They occupy a similar level in the space-time continuum as Corn
Tim’s Corner Diner (opens the original)
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Last night I made koftas with top notch minced beef. Seasoning was Greek oregano, a little cumin, fresh and dried garlic. Ideal with a horiatiki. I was, however, left with 250g of the mix. So today I made a patty melt, using the mince and was not disappointed. <img
The Joy of a Rip-Top Can (opens the original)
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I’m a sucker for anything with a riptop.This goes back to school. We used to go swimming once a week at the Stokewood Rd Baths. It was vile. I mean literal waterboarding. Our fascist gym teacher in dubious shorts, poking us with long sticks until we snorked up gallons of the filthy chlorine/verrucca stew and managed to avoid drowning. I eventually avoided drowning for 25 yards. I still have the certificate. My only sporting achievement unless you count the Tufty Club or Cycling Proficiency.But a
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