On your doorstep - win Phil Vickery's Britain The Cookbook
THOSE OF us who like a moan about our morning commute should spare a thought for some of Phil Vickery's more unusual days at work. Next time I'm ready to sound off about a points failure at Blackfriars, I'll try and picture Phil traipsing through a muddy field at dawn to check out a particularly exciting crop of edible fungi.
Phil, well-known from TV programmes such as Ready, Steady Cook and This Morning, as well as a stalwart member of The Publican's own beer and food matching panel, has been to some pretty unusual places recently, in pursuit of the very best food Britain has to offer.
As well as the aforementioned muddy fields - and there have been plenty of those - Phil's travels have taken him out onto the wild seas around our coasts, along fish-stocked rivers and into orchards and farms up and down Britain.Sourcing food
The result is Britain: The Cookbook, in which Phil introduces us to some of the people who grow the veg, farm the meat and catch the fish which makes great British food.
The book features 130 great recipes, along with some amazing pictures taken by food photographer Steve Lee, who accompanied Phil on his travels.
And of course, it wasn't all work. As a former publican himself - Phil sold his pub, the King of Prussia in Buckinghamshire, last year in order to focus on his writing and TV work - Phil knew where to stop when he and Steve needed a spot of refreshment.
"There were many, many pubs," says Phil. "Whether we were in Scotland, Wales, or Norfolk we always seemed to find a real pub with nice beer and good, simple food."More to be done
While they found some great examples of pubs which work well with local producers, Phil would like to see more publicans forming such links.
"It's vitally important that pubs look locally for their foods. The pub is the centre of the community in most towns and villages, so it makes sense to use local people and local products," he says.
"When I had my pub we put up a notice asking for locally grown tomatoes, gooseberries and damsons, rather then buying them from Spain or France. The response was incredible, we had great tasting, local produce."
Phil has shared two recipes from Britain: The Cookbook with readers of The Publican. Cumberland Sausagemeat and Leek Pie is a version of a favourite dish Phil's mum used to make, while Beef Simmered in Beer with Flat Mushrooms is an easy-to-cook autumn dish. The recipes can be fund by clicking on the links on the right
The Publican has five copies of Britain: The Cookbook to give away. For your chance to win, answer our brain teaser: What was the name of Phil Vickery's pub?
- A: The Duke of Earl
- B: The King of Prussia
- C: The Count of Monte Cristo
To enter, please send the answer, along with your name, pub name and address to: Phil Vickery competition, Pub Food, The Publican, Ludgate House, 245 Blackfriars Road, London SE1 9UY, or email pubfood@thepublican,com. Closing date is September 17, and normal competition entry rules apply.
• Britain: The Cookbook is published by Octopus on September 15, price £20.
