What I’ve learnt from two years on Substack

And a BIG birthday subscription discount to celebrate

Two years! It’s hard to believe I’ve been writing my Substack for two years and the first thing I have to say is that I wouldn’t have stayed the course if it hadn’t been such fun. 

As those of you have one yourselves will know it’s fantastic to have the freedom to write whatever you want - like the good old days of blogging with the added bonus of being able to earn money from it.

But that income brings with it a commitment. To turn up, basically. You have to treat it like a job albeit a job where nobody’s telling you what to do or how to do it.

I guess it’s easier if you’re a freelance journalist like me as you’re used to writing to deadlines but even then you have editors to nudge you and kick your copy into shape. It’s harder to motivate - and edit - yourself.

Everyone is different so your approach to Substack will depend on your subject matter and personality but here’s what I’ve learnt. (And in case you don’t get to the end of the post here’s where to get my big birthday discount 😉 )

Be consistent

By that I don’t mean write exactly the same type of post every time - although I do write my weekly Friday 5 (five things I recommend in the world of food and drink) almost every week - but write regularly and predictably so people know what to expect.

Be interesting

i.e. give subscribers a reason to read you. Make it useful/entertaining/thought-provoking (not every Substack will tick all those boxes but you should tick at least one).

OK, that’s challenging so keep jotting down things to write about on your phone (I use Apple’s Notes) or in a notebook. Being spreadsheet-phobic I find that easier than an editorial plan besides I like suddenly thinking of an idea and immediately writing about it.

Think what you enjoy reading yourself. India Knight’s Home for example is a great example of a useful Substack which is also a cracking good read. Mike Sowden’s Everything is Amazing leads you into subjects you’ve never thought about.

But don’t just copy someone else. A Substack is about YOU and what you’re passionate about. Even if it’s niche, don’t worry. You will find your tribe.

Which brings me to ..

Make it personal

That came as a bit of a surprise. I knew I had useful information to share but the idea that people might actually want to read about me (or probably anyone’s personal life) was unexpected.

Turns out they do. Despite being a food and wine writer it’s my posts on turning 75 and travelling on your own that have had the biggest response. 

Like any buttoned-up Brit I felt hesitant about putting that kind of personal stuff out there but if you think that it might give encouragement to readers in a similar situation it’s worth the minor discomfort. 

Respect your readers

You’re busy, they’re busy, you need to earn your place in their inbox. Which means occasionally cutting down what you have to say. Newspapers have sub-editors for a reason. If you’re not a last minute merchant like me write a post, sleep on it then re-read it the next day. Would you read right through it if someone else had written it? If not, cut it back!

That said, some Substack posts need to be long - explaining a complex idea or political situation or a cooking technique which the mainstream media don’t have the time, space or, arguably, knowledge to dive into. Kitchen Projects is a great example of this.

Oh, and always reply if subscribers take the time and trouble to comment on one of your posts. 

Give it time . . .

It takes time to build up a following so don’t be discouraged - or post less regularly - if it doesn’t happen straightaway.

. . . but remember to tell people about it!

It’s entirely possible they don’t know what Substack is let alone that you have one or what it’s about.

So just keep plugging away …

In the meantime let’s celebrate . . .

As a thankyou for being here so far I’m offering FORTY PER CENT off subscriptions for the next 36 hours, a timescale which is always difficult to work out in different time zones but which basically applies until 11.59pm GMT tomorrow, Tuesday April 2nd

That’s just over £2 a month or under 50p a week for my top wine, restaurant and recipe tips, travel guides and general life hacks. Far less than a cup of coffee. Far, far less than a glass of wine.

I’d be really grateful if you’d support me so I can write to you in a year’s time celebrating my third anniversary!

Have a great Easter Monday!

Fi x