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About the book
  • Published: 31 May 2012
  • ISBN: 9781448146758
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 224
Categories:

Canteen: Great British Food


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Recipes for classic British dishes with modern twists, from the innovative and stylish team behind the Canteen restaurant chain

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.

  • Pub date: 31 May 2012
  • ISBN: 9781448146758
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 224
Categories:

About the Authors

Patrick Clayton-Malone

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.

Cass Titcombe

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.

Dominic Lake

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.


Praise for Canteen: Great British Food

“Canteen represents a past and a future to which I will be going back again and again”

Giles Coren, The Times

“the modern face of traditional cooking”

Charles Campion, Evening Standard

“It's dinner that doesn't set out to flatter, flirt, astonish or show off, but rather to welcome, comfort and nourish”

AA Gill, The Sunday Times

“It oozes with Class”

FHM Online

“What a delight it is!”

You Magazine

“From Welsh rarebit (...)to treacle tart with clotted cream, it brings a sentimental tear to our eye”

You Magazine

“a splendidly comforting collection of 120 affordable and honest British recipes”

Attitude Magazine

“If unpretentious and deeply flavoursome food is your thing, you will love this book.”

Attitude Magazine


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