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