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Signed by our very own CASS TITCOMBE...
Prior to Brassica Restaurant, Cass was the co-founder of the London chain, Canteen.
Great British FoodCass Titcombe, Patrick Clayton-Malone And Dominic Lake, Foreword By Giles Coren
‰Û÷I can‰۪t remember feeling quite so enthused and invigorated by a catering venture ‰ÛÒ saying to myself, ‰ÛÏhere is progress‰‰۪‰ÛÒ Fay Maschler
Canteen took the London restaurant scene by storm in 2005. Here was a restaurant championing proper British food ‰ÛÒ Devilled Kidneys on Toast, Potted Duck, Pork Pies, and Treacle Tart ‰ÛÒ with passion and pride. Their no nonsense, modern meets classic menu has brought good British cooking to the high street once more.
Unapologetically nostalgic, their first, eagerly anticipated cookbook is a splendidly comforting collection of 120 British recipes, paying homage to their signature dishes and resurrecting the country‰۪s honourable tradition of affordable honest food.
With chapters dedicated to classic British institutions, the book opens with the ‰Û÷All Day Breakfast‰۪, recipes ranging from Rhubarb Compote with Yoghurt and Granola, to their soothing Hot Buttered Arbroath Smokies. Canteen champion their signature dish, the unassuming pie, with varieties from the time-honoured Steak and Kidney, to some more adventurous and inspiring creations such as their Duck, Chestnut and Prune, or Squash, Chard and Sage pies. The sweet dishes are similarly irresistible ‰ÛÒ the trio include recipes for their Apple Brandy Syllabub and Blackcurrant Jelly with Ice-cream, as well as dishes such as a Chocolate Beetroot cake or Cheesecake with Hazelnut Brittle.
Canteen is hugely popular with people of all ages, who simply love good food. And with people keen to cook simple, economical and hearty family meals ‰Û÷like Grandma used to make‰۪, Canteen‰۪s modern classics could not be more timely.
‰Û÷It‰۪s dinner that doesn‰۪t set out to flatter, flirt, astonish or show off, but rather to welcome, comfort and nourish‰۪ ‰ÛÒ AA Gill, The Sunday Times
Harnessing the energy and passion behind the successful restaurant group, this collection of recipes encapsulates all that Canteen stands for ‰ÛÒ unpretentious and deeply flavoursome food. Featuring original photography and innovative design, the content of the book reflects the team‰۪s devotion to quality and excellence in everything that they do. By celebrating their modern take on traditional recipes in this stylish collection, Great British Food looks set to be the most talked-about cookbook of 2010.
CASS TITCOMBE was head chef and co-owner of Canteen. Having grown up on his parent‰۪s smallholding in Wales, Cass set up and was head chef at The Real Eating Company in Brighton. He also worked with the team behind Daphne‰۪s in South Kensington, the Collection and Pasha. He was alsoåÊappointed to British Airways‰۪ Taste Team, alongside the likes of Michel Roux Jr and Shaun Hill, and createdåÊa seasonal Canteen dish that wasåÊserved on all BA flights.
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