The Bitcoin Chef
thebitcoinchef@NostrAddress.com
npub1h5y4...c68a
I run monthly supper clubs with my wife. We accept Bitcoin as payment. Come join us
www.henryherbert.co.uk
Feast with Henry Herbert | October Newsletter
Jazz, Dahlias and a Venison Wellington
Hello fine people,
After a whirlwind few weeks, I’ve just about caught my breath (and found the bottom of the washing-up pile). We’ve had some absolutely cracking feasts lately. Our biggest one yet at The Mill, with 75 guests and live jazz to boot. There was something really special about that evening: the hum of the band, the flicker of candles, the clatter of cutlery, and the buzz of a room full of well-fed and slightly tipsy people. That’s the good stuff.
We also held two lovely evenings back at our home base in Nailsworth. Smaller in size but mighty in spirit (and flavour), these were some of the feasts I’ve been most proud of. Food that just came together beautifully, from first bite to final pudding. A huge shout out to Jess, whose dahlias were in their full, outrageous glory. Honestly, the flowers were so good they nearly stole the show. Nearly.
Now, we’re taking a little break from feasting. Partly because Christmas is looming and things are already getting busy, and partly because we’ve got some celebrating of our own to do. It’s Jess’s birthday and our wedding anniversary coming up, so we’re sneaking in a bit of “us” time before the madness begins again.
Next Up: The Christmas Feast | 5 & 6 December
Back by popular demand (and because I genuinely loved cooking it), the mighty venison Wellington will be making a festive return. Truffled cauliflower and all. This was a bit of a showstopper last year, and I had more than a few requests to bring it back. So, go big or go home, right?
This is your official nudge. If you're making Christmas plans, don’t miss out on what promises to be an epic evening to kick off December. A proper knees-up with great food, candlelight, and full festive joy.
A Whisper of November?
Now, I haven’t entirely run this past Jess (so let’s keep this just between us), but if there’s enough interest, I could be twisted into adding an extra date in November. Maybe the 14th or 15th? I’ll pop a poll on Instagram and see if there’s any appetite. If you’d be keen, do let me know.
We’ll also be putting up dates for 2026 soon. I know, wild. But the spreadsheet demands it.
Thanks, as always, for coming along on this mad, delicious ride with us.
Much love,
Henry (and Jess, chief florist, logistics queen, and voice of reason)
Jazz, Dahlias and a Venison Wellington
Hello fine people, After a whirlwind few weeks, I’ve just about caught my breath. We’ve had some absolutely cracking feasts lately. Our...
🦴 Bone Health Isn’t Just About Exercise – It’s on Your Plate Too
In our latest @the healthy bit episode, Hayley and I dive into bone density—why it matters, how it changes with age, and what you can do about it.
For women especially, post-menopause brings a big shift. But here’s the good news: whether you’re 20 or 60, your food choices today can help protect your bones for years to come.
🍲 Collagen-rich cooking
Making your own stock from leftover bones isn’t just old-fashioned—it’s a nutritional powerhouse. Slow-simmered bone broth extracts collagen and minerals that support joints and bone strength.
🥢 Easy Chicken Ramen with Bone Broth
Stretch a roast chicken into a comforting midweek meal: bone broth base, noodles, greens, and a soft-boiled egg. Nutritious, delicious, and deeply satisfying.
🌱 Everyday nutrition tips for bone health
Vitamin K → leafy greens, eggs, butter
Vitamin D → sunshine, oily fish, supplements in winter
Calcium → yogurt, dairy, fortified plant milks, almonds
💡 Simple swaps:
Butter > margarine (vitamin K boost)
Greek yogurt > sweetened yogurt (protein + calcium)
Almonds > crisps (calcium + healthy fats)
Strong bones aren’t built overnight—they’re the result of small, consistent habits: the meals you cook, the walks you take, the sunlight you catch. Stack them, bit by bit, and your future self will thank you.
🎧 Listen here: https://www.henryherbert.co.uk/copy-of-episode-3
This is the opening keynote that I made at @Bury St Edmunds Bitcoin
It wasn't recorded so I have done again to share. Hope you like it.
Let me know what you think about the message and call to action.
@Suffolk Bitcoin @MUSQET @Bridge 2 Bitcoin @SatmoJoe @the healthy bit @Daniel Prince
Great pod myles
View quoted note →
Fountain
Should I Invest in Bitcoin? Grow Your Wealth & Understand the Cryptocurrency Bit Coin, for Millennials Serious About Money and Investing • Can Bitcoin Be Banned? Why Governments Can’t Stop Your Wealth with Crypto • Listen on Fountain
Can governments really ban Bitcoin? Short answer: no. But the deeper truth will change how you think about money, investing, and your financial fre...
Loved the @Bury St Edmunds Bitcoin event. Such good vibes.
Always also a real privilege to give an address to the audience. Hopefully it hit the tone. I don’t have a recording so might do one and post later this week.
Great to meet lots of cool people and catch up with my “internet” friends. Also good to know they are actually real people 😆
Working from home = stiff back, sore eyes & raiding the biscuit tin by 10am?
In the latest Healthy Bit podcast, Hayley & I share:
✅ Simple posture & setup hacks
✅ Lunches that keep you full (soup + frittata recipes)
✅ Smart snacking swaps
🎧 Listen now + download recipes here: 
Recipes: https://www.henryherbert.co.uk/copy-of-episode-2-1
#WorkingFromHome #HealthyHabits #TheHealthyBit
Fountain
the healthy bit • THB3: Working from home • Listen on Fountain
Summary
In this conversation, Hayley and Henry discuss the challenges and solutions related to working from home, focusing on physical health, post...
Latest episode of @the healthy bit has dropped. This one is all about Kids lunch boxes and how as parents we can try to make them a bit more nutritious. A hard task for certain.
Please do give us a listen.
Available on all the usual places but do check out @Fountain as they are the best!
Love to hear your thoughts and feed back. Until next time!
Fountain
the healthy bit • THB2: Back to school • Listen on Fountain
THB2: Back to School
Nut-Free and Allergen-Free Lunch Ideas
Join Hayley and Henry as we explore creative and healthy lunch ideas for ch...
New episode of
@the healthy bit
has just dropped.
If you have kids at school then this one is for you.
Hope you like it.
Thanks
@HayleyJarvill
pleasure to chat as always!
fountain.fm/episode/dWFVxpwYIgD7YcvfGwKc
Some wonderful dry aged beef from the national trust. 30 days aging and it’s looking amazing.
Going to be serving at the feast on the 12th
I’ve started a new podcast: @the healthy bit 🎙️
It’s a discussion between myself and @hayleyjarvill, a specialist physiotherapist. Together we’ll be talking about health, exercise, and nutrition — sharing practical ideas on how to build healthy habits into everyday life.
This is the start of an ongoing conversation, and we’d love for you to join us.
Hope you enjoy it — feedback always welcome! 🙏
They say ‘sell in May and go away.’ The ‘buy day’ is St Leger Day, which happens to fall on 12 September. What do you know about that—it’s the feast for
@asjwebley
What a perfect day to restart the bull. If you’re coming 😘
Tickets still available 😉
https://www.henryherbert.co.uk/event-details/12th-september-feast-bitcoin
Bitcoin and the Independent Baker
I started hosting feasts as a way to put my skills as a chef to use and, frankly, to earn a bit of extra money as the cost of living in the UK kept rising. I have always loved cooking great food, setting the table with hand picked flowers from our garden, and creating candlelit evenings that feel both special and welcoming. The feasts have been successful, which has been deeply rewarding. But with that success comes temptation: do more, scale the output, push the concept further.
At the same time, the costs of running these nights keep climbing. I could raise prices, but then the very people in my community who are also squeezed by the cost of living would be priced out. Or I could cut corners to reduce costs, but that would mean compromising on the quality and authenticity of the experience, which is not why I started doing this in the first place. This tension led me to ask: as a small business owner, how do I protect the craft and quality of what I love, while not being eroded by rising costs?
This is where I began to think about Bitcoin. For clarity: when I say fiat, I do not mean the little Italian car. I mean the government issued money we all use every day: pounds, dollars, euros. Fiat money is not backed by anything tangible. It can be created at will, which is why over time its purchasing power falls. Inflation is built into the system. That means for small, craft based businesses like mine, you have to run faster each year just to stay in the same place.
In Jeff Booth’s book The Price of Tomorrow, he describes how our system has relied on ever more debt to keep the economy moving: “It took $185 trillion of debt to produce about $46 trillion of GDP growth over the last twenty years.” The result is that the small baker, farmer, brewer, or feast maker gets caught in the squeeze between rising input costs and customers whose wages do not stretch as far.
Bitcoin changes this frame. If a portion of what my business earns is saved in Bitcoin, it is not constantly leaking value to inflation. In fact, over the long run it has tended to grow in purchasing power. That means I do not have to scale endlessly, or dilute what I offer, just to keep pace. I can stay small and independent by choice, focusing on craft, community, and delivering value.
As Bitcoin Is Venice puts it: “To view Bitcoin solely through the lens of economics … is to miss the forest for the trees,” because the implications touch not just money, but culture, governance, and how capital flows to real work. The authors argue that sound money reallocates reward away from bureaucratic gatekeeping and back toward people who make things well. In spirit, it points toward what could be described as a new age of the craftsman. For me, that real work is a feast where the food is thoughtful, the flowers are from our garden, and the atmosphere is warm and candlelit.
It is worth adding a caveat here. I am not against growth. Many businesses are designed to grow, and that should be celebrated. Expansion creates jobs, opportunities, and innovation. But what Bitcoin makes possible is growth at the natural pace of demand, in line with how much people value what you produce, rather than growth forced by inflationary pressure or rising costs. That distinction matters, especially in fields like food, farming, and craft, where quality and authenticity are at risk when scale is imposed too quickly.
The UK context makes this especially clear. Independent businesses are under pressure. Britain lost around 100 independent breweries in 2024, the fastest recorded decline, and the hospitality sector has been shrinking, with about two net site closures every day in 2025 so far, leaving it 14 percent smaller than in 2019. Independent bakeries and restaurants face the same squeeze: rising costs, thinning margins, and consolidation by large firms with the scale to absorb shocks.
Bitcoin does not remove the need for hard work, good management, and happy customers. But it does reduce the penalty for staying small. It gives me, and other independent craftspeople, the option to protect the fruits of our labour without being forced onto the treadmill of growth for growth’s sake.
In that sense, Bitcoin is not just a financial tool. It offers a way for small businesses to remain small, independent, and excellent, without being swallowed by the logic of scale or the erosion of inflation. It lets a baker bake, a farmer farm, and a feast simply be a feast, and still thrive.
For me, the journey is still unfolding. The feasts began as a way to share what I love, and they will continue in that spirit. My hope is that by pairing the craft of cooking with the principles of sound money, they can remain accessible, joyful, and rooted in quality for years to come.
Thank you to @Jeff Booth @allen Sacha Meyers for two excellent books and much inspiration.
This year has been great for the tomatoes. I have removed loads of leaves to help ripen the tomatoes and alongside a sunny summer it has worked a treat.
The cucumbers after a week of no picking have gone nuts.
First episode is out!!
Check it out and let us know what you think!
Hope you like it
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Fountain
the healthy bit • THB1: Holidays & travel • Listen on Fountain
In this episode, Hayley and Henry discuss the importance of maintaining health while traveling, focusing on injury prevention, smart packing, and m...
This was rather dreamy.
Forgot how wonderful Greece is.
Back from holiday whoppers 😆
Stuffed marrow any body 🧐😆
Very excited about this new project.
If you are interested in health and good food then do check out our new podcast. 🫡
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Fountain
the healthy bit • Introducing: the healthy bit • Listen on Fountain
In this episode of the Healthy Bit podcast, hosts Hayley and Henry introduce themselves and discuss their backgrounds in physiotherapy and cooking....
Beef from a retired dairy cow that finished its last few years eating the finest grass on the National Trust common by my house, dry ageing with Himalayan salt for a month ready for my feast on the 12th of September! If you like the look at this then book and come!
