Food Newsletter Template — Tasting Notes
A food newsletter template for monthly chef's letters — an elegant single-column layout about the seasonal tasting menu, one ingredient in focus, and the reservation line.
The prompt
Two ways to build this email in plain language. The fastest is Temway's in-editor assistant — open the chat drawer in the email editor and paste the recipe below. Or connect Claude or ChatGPT via Temway's MCP and paste it there; the agent builds the email step by step. Either way, adapt the copy and colors to your brand.
- An email is a top-to-bottom stack of blocks — the recipe follows that order.
- A
[layout]step becomes a single image (great for heroes); everything else stays live text and links. - Theme the footer to match — the recipe's last step does exactly that.
Want this exact email? Click Use this template below to clone
it into your workspace, then ask the in-editor assistant to rebrand it. Over MCP, tell
your agent to clone the Temway share G0CRj0ppKwPZuQ6t2kEEr and rebrand. For the
full model, point an MCP agent at get_concept — email-structure,
layouts-vs-emails, design-recipes.
A monthly letter from a chef to the restaurant’s regulars. No hero artwork — just a wordmark, a personal note on what’s changing on the tasting menu, one ingredient in focus, and the reservation line. Single column, unhurried, the kind of email you read before booking.
Snapshot
- Goal: keep regulars engaged between visits and drive one reservation per reader for the new menu cycle.
- Audience & tone: returning diners and food-literate newcomers. Sensory, seasonal, quietly confident — the chef speaking, not the marketing team.
- Palette: page
#f7f5ec· container#ffffff· text#1c1917/#57534e(muted) · accent olive#65a30d - Font:
Georgia, "Times New Roman", serif - Artwork: none — fully native blocks.
Build recipe
Each step is one block in the flat stack, top to bottom.
[native]= a real email block.[layout]= a free-form layout embedded as a single image.
- [native] Wordmark — logo (or text). “Brassica & Co”, text
#1c1917,fontWeight: 700, left, tight bottom padding. - [native] Dateline — text. “JULY 2026 · TASTING MENU VII”.
fontSize: 12,fontWeight: 700,letterSpacing: 0.08em, color#57534e, left. - [native] Heading — text. “The tomatoes finally arrived.”
fontSize: 26,fontWeight: 700, color#1c1917, left, generous top padding. - [native] Letter body — text. Two short paragraphs as
<div data-paragraph="true">siblings: the wait (two weeks of sun) and what it means for the menu (the raw course changes tonight).fontSize: 16,lineHeight: 1.7, color#1c1917, left, sensory and specific. - [native] Section eyebrow — text. “INGREDIENT IN FOCUS”.
fontSize: 12,fontWeight: 700,letterSpacing: 0.08em, color#65a30d, left, generous top padding. - [native] Ingredient name — text. “Cherokee Purple, from Green Valley Farm.”
fontSize: 18,fontWeight: 700,fontStyle: italic, color#1c1917, left. - [native] Ingredient note — text. One paragraph: how it’s used (raw, salted, with torn basil and a thread of olive oil) and why this farm.
fontSize: 15, color#57534e, left,lineHeight: 1.7. - [native] Menu list intro — text. “Menu VII, in five courses:”.
fontSize: 14,fontWeight: 700, color#1c1917, left, generous top padding. - [native] Menu list — text. Five courses as a single block, each as a
<div data-paragraph="true">line: “Raw tomato, basil, oil” / “Grilled mackerel, fennel” / “Hand-rolled cavatelli, brown butter” / “Lamb shoulder, charred eggplant” / “Olive oil cake, stone fruit”.fontSize: 14, color#57534e, left,lineHeight: 1.8. - [native] Reservation line — text. “Menu VII runs through August 18. Reservations: [book a table] or reply to this email.”
fontSize: 15, color#1c1917, left, with an inline accent#65a30d“book a table” link. - [native] Sign-off — text. ”— Chef Léa”.
fontSize: 15,fontStyle: italic, color#1c1917, left. - [native] Footer — text block. “Brassica & Co · 312 Magazine St, New Orleans LA 70130 · [menu] · [reservations] · [private dining]”,
fontSize: 12, color#57534e, center, links in accent#65a30d. Custom text footer — not the social/address blocks.
Make it yours
- Rewrite the letter body and ingredient note with what’s actually on your pass this month — sensory specificity is what makes a chef’s letter worth opening.
- Swap the five-course list for your real menu; keep course names to one line each.
- Recolor the olive accent to your restaurant’s signature — Georgia plus a warm cream page reads at any price point.