The Great British Cookbook, in its inaugural year, lists 200 recipes from 200 chefs spread throughout the UK. All the proceeds from the book will go to cancer charity Macmillan and Hospitality Action, the benevolent charity for people working in the hospitality industry.
Andrew Pern, who this year regained a Michelin star at his pub, the Star, in Harome, North Yorkshire, offered up a recipe for a warm Yorkshire curd tartlette with boozy prune ice cream and golden raisin puree.
The 2011 Great British Menu finalist is the author of two books of his own – Black Pudding and Foie Gras and Loose Birds and Game.
The Star was listed fifth in the Top 50 Gastropub Awards 2014, which is run by the Publican’s Morning Advertiser.
Emily Watkins, who won this year’s Great British Menu, contributed a rabbit Wellington to the book – a dish her pub, the Kingham Plough, in Oxfordshire, is well-known for.
Earlier this year, the Kingham Plough won a place in the UK’s Top 100 Restaurants at the National Restaurant Awards. Simon Goodman, winner of the 2010 UK Pub Chef of the Year, gave away the secret to a good sea bass.
Goodman, who is head chef and proprietor at the Duke of Cumberland Arms, in Henley, West Sussex, has a recipe that includes sea and land vegetables, crab bonbons and Champagne cream. Eve Townson, executive chef at the Eagle & Child, in Ramsbottom, Lancashire, has put forward a while chocolate mousse with pistachio nuts.
The pub has won a slew of awards in recent times, including both Best Dinning Pub and Pub of the Year at the Thwaites awards for Excellence 2014. It also picked up ‘Best Sunday Lunch, UK’ in the Observer Food Monthly Awards 2013.
Other noteworthy contributors:
- Colin McGurran, proprietor of the Hope & Anchor, South Ferriby, Lincolnshire – barbecue lamb rum with Mediterranean salad
- Rob McDiarmid, head chef at the Michelin-starred Yew Tree Inn, Bunbury, Cheshire – treacle cured salmon with pickled radish and cucumber salad
- Douglas Wickes, head chef at Dog in a Doublet, Peterborough, Cambridgeshire – Cambridge 'cheesecake’ with blackberry ripple, mixed spice crumble, white chocolate finish and poppy seeds
- James Welch, head chef at the Waggon & Horses, Lymington, Hampshire – pan roasted pork fillet
- Will Frankgate, head chef at the Blue Bell, Glinton, Cambridgeshire – sticky toffee pudding.
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