Great British Cook Book with Chef Mark Poynton of Restaurant Alimentum
A nationwide search has taken place to find 200 different and diverse dishes from regions around Great Britain. The Ebook will be a celebration of this diversified nation with a variety of chefs, styles and foods to thrill any palate.
There will be 20 recipes from each of the ten areas of the Great British isles which include London and the South, North West, Scotland, Wales and Northern Ireland to name a few, featuring restaurants and Chefs with a dish well worth sharing. An essential ethos for the book was not purely to feature AA Rosette or Michelin Star Restaurants and Chefs but to cover a range of different venues that are passionate about food and use innovative and inspiring recipes with local produce.
The book has been joined by some real household names represent each region including; Richard Corrigan. Michael Caines. Sat Baines. Rik Stein. Mark Joron. Mark Greenaway. Kenny Atkinson. Colin McGurran. Chris Eden. Luke Thomas. Adam Simmonds and Cyrus Todiwala and Mark Poynton for Central England.
Central England has been well represented with contributions from right across the culinary spectrum including Michelin Chef Richard Turner, of Turners Restaurant, and Chef Rachel Dorrell (pictured below) from Hotel La Tour in Birmingham, Award Winning Thai Chef Suree Coates of the King and Thai in Shropshire, as well as The Hundred House, Henry Tudor House, Drapers Hall, and Mytton and Mermaid all in Shropshire, David Kelman Ellenborugh Park Cheltenham, The Wood Norton and Andy Waters of The Queens in Belbroughton, both in Worcestershire.
Chef Suree Coates Great British Cook Book
“I was delighted to be asked to appear in this prestigious publication” commented Thai Chef Suree Coates (pictured) of The King and Thai, Shropshire “Its an honour to see my dishes next to the likes if Cyrus Todiwala who has been an inspiration to me and my cheffing, and its such a great cause”.
Michelin Chef Richard Turner (photo below) of Turners Restaurant Birmingham added “The diversity of the region is well represented in the book and its great to be able to raise awareness of the good causes.”
Mark Poynton (pictured above) of Michelin Starred Restaurant Alimentum in Cambridge who is fronting the Central England region added “I was delighted to be asked to support the Central Region for the launch of the Great British Cook Book – It is a great initiative, and a wonderful cause raising money for Macmillan Cancer Trust and Hospitality Action. Central England is spoilt by the number of high quality Chefs across the region, and I look forward to reading how they have used the regions’ ingredients in their recipes.”
Gary Allen, Project Director for the book said; “We wanted to combine our love of food with some of the amazing chefs and food producers we have come across through the years of working in the industry. The book has a real commitment to raising awareness on using local and sustainable produce where possible just like some of the reader’s favourite chefs and restaurants do. All sales from the book will be donated to Macmillian Cancer support and Hospitality Action.”
Andy Waters from Michelin Bib Gourmand pub The Queens commented “I am proud to be a part of this book that supports two fantastic causes whilst celebrating the thriving food industry we have in Britain today”.
Adam Simmonds, the books ambassador and Great British Menu winner 2014 is a huge supporter of the book; “When the guys first came to me a few years ago I knew nothing of that magnitude had been done before and was instantly hooked on the concept, the support from the chef world has been truly amazing!”
The book will feature 50 starters, 100 mains and 50 desserts as well as ten in depth features of unique and traditional trades in the UK. The areas covered include butchery, fishmongery, baking, home grown produce, wine and beer and there will be a rare insight into how these traditional trades work in our modern world. Readers will be taken on a food journey through a culinary array of cooking techniques, flavours and origins of produce without having to leave the book.
Readers will also get the chance to vote for their favourite recipe/dish through Twitter and Facebook. The venue which has received the most votes will win their very own on-line cook book in 2015 worth 30,000.
The Great British on-line Cook Book goes on sale for download November 20th following a launch at Nottingham Castle and will be available from all the main on-line shopping sites, and a printed version may follow early 2015. For more information visit www.thegreatbritishcookbook.co.uk or follow @gbcookbook on Twitter.
WIN an invite to the prestigious launch at Nottingham Castle on November 20th. Register in any of the lists HERE before October 31st
Chef David Ellenborough GB Cook Book
Andy Waters GB Cook Book
Rachel Dorrell Hotel La Tour Great British Cook Book
Chef Richard Tuner Great British Cook Book