Smashing news afoot!
We are finally proud to release that The Ethicurean are publishing a hardback book with legendary publishers Ebury Publishing. Here is what they have to say:
Ebury Publishing are delighted to announce the acquisition of an exciting new cookbook from The Ethicurean team, entitled The Ethicurean: Recipes from a Walled Garden. Senior Editor Sarah Lavelle acquired World Rights from Tim Bates at Polinger Limited.
Based just outside Bristol, The Ethicurean won the 2011 Observer Food Monthly award for best ethical restaurant. Set within a Victorian walled garden in the Mendip Hills, this inspiring, beautiful place is at the heart of the strong food community in the south-west of England.
Offering a year of recipes from the enchanting, secret garden, the book will place the emphasis on seasonality, locality and freshness of ingredients. Stunning photography from Jason will follow the team and garden throughout the seasons and day-to-day in the restaurant and kitchen. Interspersed throughout the book will be short sections on food history, specific ingredients, producers and techniques. Combining their takes on classic dishes and ingredients with the best of modern British cooking, the Ethicurean team are respectful of tradition, and offer some of the most innovative food to be found anywhere in the UK.
The Ethicurean team are (L-R below) Matthew Pennington, Paûla Zarate, Iain Pennington and Jack Adair Bevan.
Sarah Lavelle commented, “The words ‘unique’, ‘innovative’ and ‘exciting’ are casually bandied around in the food world, but there are very few chefs doing what the Ethicurean team have achieved so successfully. The vast majority of their produce comes from a single garden and from suppliers located just down the road; they seek to find local alternatives to foreign ingredients when creating their dishes; and they are celebrating and thoroughly updating British cooking, with the utmost integrity and respect for tradition and ingredients. They are setting the standard for how we will all be sourcing our food and cooking at home in the next few decades,”
Ebury will publish as a £25 hardback in May 2013.