Black Pudding & Foie Gras
Black Pudding & Foie Gras
A behind the scenes account of Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook
Black Pudding & Foie Gras is Andrew Pern's debut cookbook, striking the perfect balance between showcasing mouth-watering recipes and delivering the fascinating account of his life at the Michelin-starred Star Inn at Harome.
SIGNED COPY - each book is signed BY ANDREW PERN
Save 20% on orders over £80. Use code ‘PROMO20’ at checkout.
Free UK Delivery / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.
About the book
A behind the scenes account of Michelin-starred chef Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook.
Revealing Andrew's past, philosophies on food, stunning recipes and local suppliers, this book provides a captivating and humorous insight into the life of a chef that runs a truly unique British food institution.
Containing 60 outstanding recipes including everything from Black Pudding & Foie Gras to Soused Hartlepool Halibut and Ampleforth Abbey Tarte Tatin, Andrew’s writing style and classic recipes will bring warmth, taste and texture into your kitchen.
With a foreword by Robert Cockcroft and photography by Sam Bailey and Antonio Olmos.
— Best UK Chef Book - Gourmand World Cookbook Awards, Paris
— World's Best Chef Book - Silver Award Gourmand World Cookbook Awards, Paris
— Best Book Design - D&AD, London
— Best Book and Editorial Design - ADC Merit, The Art Directors Club, New York
— Best Book Design - Top Applications Award, Fedrigoni, Rome
— Best Food Book - Le Cordon Bleu World Food Media Awards, Adelaide
About Andrew Pern
Andrew was born in Whitby and grew up on his parents’ farm in nearby Sleights. He attended catering college in Scarborough, gaining experience working in France along the way. After working in local hotels and restaurants, he was appointed Head Chef at the Milburn Arms in Rosedale at the tender age of 21. Aged 25, he bought The Star Inn at Harome and quickly fashioned it into one of the first ever ‘gastropubs’, winning awards virtually on a monthly basis for his cooking, which has always championed seasonal, local ingredients.
Overnight accommodation was soon added to allow customers to savour their experience of The Star’s hospitality a little longer. Cross House Lodge, The Star’s boutique hotel, quickly became a popular destination for shooting parties visiting the estates of the North Yorkshire Moors around Helmsley, as well as the perfect foodie wedding venue.
A popular performer at local food festivals, Andrew has also made a number of television appearances including with the Hairy Bikers and as a competitor on BBC’s Great British Menu in 2011, when he won his regional heat and narrowly missed taking his dessert to the final menu.
Recently, his efforts have been focused on the expansion of his restaurants; all very different, but all featuring Andrew’s ability to provide the best package of good, old-fashioned hospitality.