British cuisine has come a long way since the dark days of post-war rationing – thanks, in no small part, to Raymond Postgate and his pioneering Good Food Guide launched in 1951.
Just how far the UK restaurant scene has come over the last 60 years is demonstrated in a new book – The Good Food Guide: Recipes – a collection of recipes celebrating the wealth and variety of talent found in restaurants and pubs across the UK today.
Top chefs and restaurants
The 60 featured chefs were chosen for the impact they have had on the UK’s culinary experience, whether they be high-profile stars or up-and-coming chefs.
From long-established favourites (Shaun Hill and Tessa Bramley) to young guns who have come to prominence in the last five years (Will Holland, Jonray and Peter Sanchez-Iglesias) via culinary giants (Raymond Blanc and Gordon Ramsay), each chef was asked to supply a recipe that summed up their philosophy, technique and style.
Some chose a dish that they can never take off the menu; others a seasonal favourite. The result is an impressive array of 60 recipes, including:
- Raymond Blanc’s tomato essence risotto with summer vegetables
- Angela Hartnett’s scallops with pumpkin purée and candied walnuts
- Michel Roux Jr’s roast woodcock with grapes and marc
- Tom Kitchin’s honey parfait with pickled plums and oat crumble
Create your favourite chef’s dish
One of the chefs included in the book told Elizabeth Carter, consultant editor of The Good Food Guide, that he learned to cook by eating top chefs’ dishes in their restaurants and then replicating them at home from their cookery books.
‘For anyone looking to up their culinary game, this book is an impressive masterclass,’ said Elizabeth Carter.
Buy your copy
The Good Food Guide: Recipes is available now from our online bookshop. It includes step-by-step recipes from 60 of the UK’s best chefs and restaurants.