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COMING SOON


The eighties rock star who became a groundbreaking Michelin-starred chef

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COMING SOON


The eighties rock star who became a groundbreaking Michelin-starred chef

SEX & DRUGS & SAUSAGE ROLLS

The debut book from Graham Garrett at The West House Restaurant

Written with food writer Cat Black, featuring ingeniously creative recipes and the extraordinary story of Graham's transformation from a stadium-filling rock star in the eighties to a groundbreaking Michelin-starred chef.  

With a foreword by Richard Corrigan and photography by Adrian Franklin.

AVAILABLE in october

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SAT BAINS


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SAT BAINS


Too Many Chiefs Only One Indian

TWO-MICHELIN-STARRED CHEF SAT BAINS OFFERS AN UNPRECEDENTED VIEW INTO HIS PAST, RECIPES, AND PHILOSOPHIES ON FOOD IN HIS MULTI-AWARD-WINNING DEBUT COOKBOOK

An autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains, featuring 68 in-depth recipes, and demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.

With a foreword by Heston Blumenthal and contributions from Rene Redzepi and 35 more of the world’s greatest chefs.

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VISIONARIES


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VISIONARIES


NOTES FROM A KITCHEN

VISIONARIES DAVID CHANG, DOMINIQUE CRENN, SEAN BROCK AND AMERICA'S MOST INFLUENTIAL CHEFS ARE CAPTURED BY JEFF SCOTT DOCUMENTING THEIR CULINARY PROCESS

James Beard Award-winning documentary photographer Jeff Scott’s Notes From a Kitchen: Volume 3: Part 1 features over 1000 original photographs, rare interviews and essays with 26 of the most innovative chefs and artisans working today. 

With a foreword by Zakary Pelaccio and photography by Jeff Scott.

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JAMES MACKENZIE


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JAMES MACKENZIE


ON THE MENU

JAMES MACKENZIE'S OUTSTANDING TAKE ON GREAT BRITISH FOOD DEMONSTRATES PERFECTLY WHY MODERN GASTROPUBS DESERVE THEIR PLACE IN THE CULINARY ZEITGEIST

The debut book from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn is an autobiographical cookbook with an inspirational collection of recipes. 

With a foreword by Nigel Barden and photography by Jason Lowe.

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The Star Inn


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The Star Inn


BLACK PUDDING & FOIE GRAS

AN UNRIVALLED BEHIND THE SCENES ACCOUNT OF MICHELIN-STARRED CHEF ANDREW PERN AT THE STAR INN AT HAROME

Andrew Pern's debut cookbook strikes the perfect balance between showcasing mouthwatering recipes and delivering a heart-warming account of life at the Michelin-starred Star Inn.

LOOSE BIRDS & GAME

ANDREW PERN’S outstanding RECIPES AND unique APPROACH AND APPRECIATION FOR POULTRY, GAME and FISH

Andrew Pern’s second multi-award-winning cookbook, includes stunning flavour combinations and recipes, sharing Andrew's passion, knowledge and enthusiasm for food.