Book description
Canteen took the London restaurant scene by storm in 2005. Here was a
restaurant serving proper British food - devilled kidneys on toast,
potted duck, pork pies, and treacle tart - with passion and pride.
Their no-nonsense, modern-meets-classic menu has brought good British
cooking to the high street once more, and prompted the likes of Gordon
Ramsay, Terence Conran and gastropubs around the country to follow
suit.
Unapologetically nostalgic, their first, much-anticipated cookbook
is a splendidly comforting collection of 120 British dishes, including
steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice
cream and shortbread, and rhubarb and almond trifle.
Canteen is hugely popular with people of all ages, who just love
good food. And with people keen to cook simple, economical and hearty
family meals 'like Grandma used to make', Canteen's modern classics
could not be more timely. Featuring innovative design and photography,
and traditional recipes that helped to make Britain great, Great
British Food will bring a touch of foodie nostalgia to kitchens country-wide.
Canteen was established in 2005 by schoolfriends Cass Titcombe and
Patrick Clayton-Malone. They teamed up with Dominic Lake to open their
first restaurant in Spitalfields, London. Their aim was to offer great
British food at reasonable prices in a modern, well-designed and
democratic environment. Canteen now has branches at the Royal Festival
Hall, Baker Street and Canary Wharf.
