Canteen: Great British Food

by Cass Titcombe, Patrick Clayton-Malone, Dominic Lake

ISBN-10: 0091936322
ISBN-13: 9780091936327
Region: British
Publisher: Ebury Press
Publication Date: March, 2010
Add your vote for this cookbook
0
Your rating: None

Publishers Information

About Canteen: Great British Food

Publisher Web Link: http://www.eburypublishing.co.uk/

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 looks set to be the most talked-about cookbook of 2010.

Author Information

About Cass Titcombe

Author Web Link: http://www.canteen.co.uk/

Canteen is committed to providing honest food, nationally sourced, skilfully prepared and reasonably priced. We believe in good produce provenance. Our meat is additive-free, sourced directly from producers practising good animal husbandry and our fish delivered fresh from day boats on the South Coast. All dishes are cooked to order and the menu changes seasonally to accommodate the best and freshest national produce.

When we opened the first Canteen restaurant in 2005, in Spitalfields, London, we sought to offer reasonably priced, high-quality, modern British cooking in a welcoming environment that celebrated British craftsmanship and design. In all of this we think we have achieved our goal. There are now three more Canteens in London – in Baker Street, at the Royal Festival Hall on the South Bank and at Canary Wharf. All continue the Canteen philosophy of providing affordable honest food in well-designed, relaxing surroundings, throughout the day.

Cookbooks by Cass Titcombe


About Patrick Clayton-Malone

Author Web Link: http://www.canteen.co.uk/

Canteen is committed to providing honest food, nationally sourced, skilfully prepared and reasonably priced. We believe in good produce provenance. Our meat is additive-free, sourced directly from producers practising good animal husbandry and our fish delivered fresh from day boats on the South Coast. All dishes are cooked to order and the menu changes seasonally to accommodate the best and freshest national produce.

When we opened the first Canteen restaurant in 2005, in Spitalfields, London, we sought to offer reasonably priced, high-quality, modern British cooking in a welcoming environment that celebrated British craftsmanship and design. In all of this we think we have achieved our goal. There are now three more Canteens in London – in Baker Street, at the Royal Festival Hall on the South Bank and at Canary Wharf. All continue the Canteen philosophy of providing affordable honest food in well-designed, relaxing surroundings, throughout the day.

Cookbooks by Patrick Clayton-Malone


About Dominic Lake

Author Web Link: http://www.canteen.co.uk/

Canteen is committed to providing honest food, nationally sourced, skilfully prepared and reasonably priced. We believe in good produce provenance. Our meat is additive-free, sourced directly from producers practising good animal husbandry and our fish delivered fresh from day boats on the South Coast. All dishes are cooked to order and the menu changes seasonally to accommodate the best and freshest national produce.

When we opened the first Canteen restaurant in 2005, in Spitalfields, London, we sought to offer reasonably priced, high-quality, modern British cooking in a welcoming environment that celebrated British craftsmanship and design. In all of this we think we have achieved our goal. There are now three more Canteens in London – in Baker Street, at the Royal Festival Hall on the South Bank and at Canary Wharf. All continue the Canteen philosophy of providing affordable honest food in well-designed, relaxing surroundings, throughout the day.

Cookbooks by Dominic Lake


Recipe Index

Recipe index coming soon.