Loose Birds & Game
Loose Birds & Game
Andrew Pern’s GAME cookbook delivers a fresh approach to Poultry, Game and Fish with a stunning collection of recipes
Loose Birds & Game is Andrew Pern's multi-award-winning Game cookbook which includes stunning flavour combinations and recipes for Poultry, Game and Fish served at the Michelin-starred Star Inn at Harome.
SIGNED COPY - each book is signed BY ANDREW PERN
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About the book
Michelin-starred chef Andrew Pern’s latest cookbook delivers a fresh, new approach to Poultry, Game and Fish with a stunning collection of recipes and flavour combinations.
Partridge, Deer, Pigeon & Squab, Grouse, Pheasant, Chicken, Duck & Goose, Guinea Fowl, Rabbit & Hare, Trout & Wild Salmon. This book contains 65 outstanding recipes within 13 chapters, each beginning with its own large-format section portraying the content with captivating photography, delivering phenomenal impact.
As well as sharing some of his most sought-after culinary secrets and his love and life-long enthusiasm for Poultry, Game and Fish, Andrew reveals how his philosophy and knowledge have led to his unique success.
With a foreword by Michel Roux OBE and an introduction by Brian Turner CBE, and photography by Drew Gardner.
— Best UK Single Subject Book - Gourmand World Cookbook Awards, Paris
— World's Best Single Subject Book - Silver Award, Gourmand World Cookbook Awards, Paris
— Best Publication - Roses Bronze Award, Roses Design Awards, Manchester
— Best Lifestyle Book - Shortlisted, British Book Design and Production Awards, London
Pages: 360 with 13 fold-out sections
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.