Real Pub Food

That’s ‘real’ as opposed to the pub food clich that dates back to yesteryear – you know: deep-fried scampi, fresh from the freezer; Duck l’Orange, microwaved to perfection; and the piped synthetic cream that summed up so many uninspiring dessert dishes. Times have changed! Pubs are now home to some of Britain’s most talented chefs and discerning food lovers. Here, thirty-six of these mould-breaking pubs and inns contribute wonderful recipes; from the legendary Eagle in Farringdon Road, London, to the Michelin-starred Stagg Inn in Herefordshire. Great recipes that sum up the spirit of the real pub food movement – simple, approachable, flavoursome food. Wonderful photography from Carlo Chinca.


‘If you are looking to re-create modern pub grub in your kitchen, get your hands on a copy of Real Pub Food. ‘Beef and Murphy’s Casserole’, ‘Wild Garlic Soup’ and ‘Home-cured Salmon’ all feature – as well as a directory of Britain’s most delicious pubs. Bliss.’
The Sunday Times

‘Real Pub Food features recipes form 36 British pubs; recipes range form the average home cook British to fusion. Some are a little ambitious for the average home cook (thick filo parcels and tuile baskets), but most are fun, stylish, and very feasible. Desserts such as ‘Char-grilled Peaches with Honey’, ‘Pears in Fudge Sauce’ and ‘Raspberries in Thyme’ score particularly high. […] lots of great ideas.’
Casilda Grigg, Time Out

‘A few years ago when pub food was synonymous with pie and chips, few people would have brought a cookery book on the subject. Nowadays, with pubs winning Michelin stars, it seems a smart idea. Real Pub Food’s contributors include Trevor and Sally Oliver (Jamie’s parents) of The Cricketers in Clavering, Essex, whose recipes include Confit of Duck with White Haricot Beans’, ‘Bacon and Asparagus’ and ‘Chargrilled Peaches with Mexican Honey and Vanilla Mascarpone’. There are also contributions from gastropubs such as The Eagle in Farringdon Road, London, The Angel at Hetton, North Yorkshire and the Michelin-starred Stagg Inn at Titley in Herefordshire.
Fiona Beckett, The Times

The European Menu Guide

An invaluable pocket translator for the major European cuisines. Written by leading experts, the guide covers the four main European cuisines – France, Italy, Germany and Spain – and includes comprehensive reference to little-known regional dishes not usually covered by other guides. Designed for ease of use and pocket carriage, this is a discreet and indispensible guide for the traveller who enjoys eating out and likes to know what he is eating!

The Traditional Aga Book of Vegetarian Cooking

Vegetarian recipes for the Aga cook from the doyenne of Aga cookery writers. This is the first collection of vegetarian recipes to be published exclusively for Aga owners. Her common-sense approach to cooking shines through, providing plenty of sound advice and a wealth of wonderful recipes from all around the world. With more and more people eating less and less red meat and with a growing number trying to eat at least one non-meat meal a week, Louise Walker is responding to a demand that is ever-growing.

The Traditional Aga Four Seasons Cookery Book

Louise Walker is your guide for a seasonal tour of the British culinary calendar. This is a gastronomic journey feasting on the mouth-watering lamb of spring, the glorious berries of summer, juicy autumnal fruits and hearty dishes of winter game. You’ll also find tips on how and when to buy your fruits and vegetables and advice on how to make the most of local produce through vegetable box deliveries and farmers’ markets. This should become every Aga owner’s year-long kitchen companion. This is an adapted version of Louise Walker’s Four Seasons Aga Cookery Book.