🌟 So, Substack Featured Chip Paper! 🍟
We're one of Substack's Featured Publications 2023 –– so here's a great big offer to celebrate! 🍾
Hey friends,
We’re thrilled to have hundreds more of you join us since yesterday. If you’re new here, fáilte romhaibh –– you are so welcome! If you’ve been around a while, what’s the harm in re-introducing ourselves? ☺️ PLUS we got some great big news so to celebrate we’re offering a further 25% off annual subscriptions for 3 days only!
Hi, we’re Patrick Hanlon & Russell Alford. Freelance food and travel writers, restaurant critics for the Sunday Times Ireland, not *quite* Geriatric Millennials but definitely weary OG food bloggers-turned-social media content creators at GastroGays. We host a podcast called Chew The Fat (here on Spotify) and we wrote a frankly brilliant book called Hot Fat all about the deeply delicious dark art of deep-frying, which came out this time last year as part of the ground-breaking Blasta Books series. Oh, and we also distill wine discourse into 15-second Bottle Bank Reviews, which is a lot of fun!
We started Chip Paper in April 2022 as an outlet for our longer-form food writing. We pen food-focused essays and long-read features about the intricacies of food, deep-dives on specific subjects and guides on travelling. We share exclusive restaurant reviews and we also send a free monthly mailer packed full of recommendations on where we’re eating, travelling to, what we’re reading, watching and listening to! Every so often we send bonus recipe, too!
What sets Chip Paper apart is our tone of voice and the fact we punctuate all our long-reads with 30-minute digital illustrations. We believe the illustrations offer a more personal touch to enhance and complement our words. We’re wordsmiths at heart, even though since turning our content creation hats until full-time jobs in 2017 we’ve been pushed and prodded towards visual-led content on Instagram and TikTok, writing and broadcast is really where our hearts lie.
Yesterday Substack featured Chip Paper on their homepage as a remarkable publication, which we’re unbelievably humbled by. It remarks “writers who are covering a clear topic in a unique way and exemplify Substack best practices” –– plus earns us a nifty little badge of honour too. Honoured is an understatement, from our POV, and we’re so happy to write here, not writing TO you, but writing FOR you, our subscribers here on Substack. We’ve got a lot to say, so thanks for jumping in for the ride.
Now, we’ve discounted our annual subscription as standard already (€52, working out at one single euro a week) but for this weekend only we’re offering a further 25% off annual subscriptions so one full year of our content is just €39, whereas the €5 monthly option works out at €60 across 12 months. We’d love for you to join the insider crew for a whole year, we have so much planned! Click on the offer below to upgrade (and share with anyone you like, or even gift a cut-price subscription to someone you have in mind! Offer ends Monday 24th April)
As ever, stay hungry!
Russell & Patrick