On The Menu


On The Menu

James-mackenzie-on-the-menu-1.jpg
James-mackenzie-on-the-menu-2.jpg
James-mackenzie-on-the-menu-3.jpg
James-mackenzie-on-the-menu-4.jpg
James-mackenzie-on-the-menu-5.jpg
James-mackenzie-on-the-menu-1.jpg
James-mackenzie-on-the-menu-2.jpg
James-mackenzie-on-the-menu-3.jpg
James-mackenzie-on-the-menu-4.jpg
James-mackenzie-on-the-menu-5.jpg

On The Menu

30.00
Quantity:
Add To Cart

About the book

James Mackenzie’s outstanding take on Great British food demonstrates perfectly why modern gastropubs deserve their place in the culinary zeitgeist - Signed Edition 

The debut book from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn is an autobiographical cookbook with an inspirational collection of over 70 recipes. 

With a foreword by the BBC’s Nigel Barden and photography by Jason Lowe, which effortlessly captures the remarkable food and this beautiful unspoilt part of the world. 

A limited edition book signed by James Mackenzie. 

  • Winner 'Best First Cookbook' Gourmand World Cookbook Awards, Paris
  • Shortlisted 'Best Lifestyle Illustrated Book' British Book Design and Production Awards, London

Format: Hardback
Dimensions: 210mm x 280mm
Pages: 296
Images: 270+
ISBN: 978-0955893032

Shipping Charges: UK, Free of charge. Europe, £9.50 for the first book, then £5 per subsequent book within the same order. Rest of the World, £24.50 for the first book, then £10 per subsequent book within the same order.

On The Menu is outstanding. Your family and friends will love these dishes that are unfussy but have that ooohh-aaahh factor that is so often missing in chef-authored books
— Chrissie Walker, Mostly Food Journal

About James Mackenzie

James Mackenzie is the owner and head chef of the Michelin-starred Pipe and Glass Inn, which he and his wife Kate have owned since 2006. Not only do James and Kate epitomise the skill and sound judgment required to run a successful restaurant, but they exude Yorkshire hospitality – their pub, a former coaching inn, is as noted for its welcoming atmosphere as it is for its classy comfort food, has become a world-class Michelin-starred destination.
 
James trained at Scarborough Technical College, where he met fellow Yorkshire men James Martin and Andrew Pern. After cutting his teeth at various establishments, James became Head Chef at Pern’s restaurant, The Star Inn at Harome. Here, he swore allegiance to British cuisine and perfected a lightness of touch that’s required to turn a good gastropub into a great one. Exemplary dishes are bold yet familiar, such as home smoked Mallard salad, dandelion leaf, air dried ham, crispy duck heart croutons, cranberry and clementine relish.
 
The Pipe and Glass has held a Michelin star since 2010 and had bestowed on it numerous other honours. In 2011, James published On the Menu, which won the Best First Cookbook at the Gourmand World Cookbook Awards. Unsurprising, given that James’s imaginative approach to old favourites proves that he’s a man as much in touch with his diners as the food he serves.