The Bull & Last
Over 70 Recipes from North London's Iconic Pub and Coaching Inn
Seiten
2020
Etive Pubs (Verlag)
978-1-912892-46-4 (ISBN)
Etive Pubs (Verlag)
978-1-912892-46-4 (ISBN)
Those who are familiar with the Bull & Last, one of North London's most beloved local pubs, will know that it's much more than a public house serving delicious food. Few pubs sit yards away from such breathtaking views into the vibrant city of London and the abundance of wildlife of Hampstead Heath that has lured people from the city for centuries.
The Bull & Last pub has a long, rich history, and its current owners of over ten years have kept this in mind as they recently set out to reinstate it as an inn, restoring and refurbishing the pub, to include beautiful guest rooms for overnight dwellers. Delving into its past to learn more about the pub and its heritage, they have brought those unique areas of interest back to life.
The local community's appreciation for all weathers and seasons, and their loyalty to the pub itself, has been crucial to the success of the Bull & Last in recent years. Head chef Ollie Pudney has pulled together a menu that reflects the values and ethics of local suppliers - from farmers and fishmongers to greengrocers and local shops, all of whom are as committed to and passionate about seasonal British food as the Bull & Last team is.
In this visual celebration of the pub's history featuring over 70 recipes, you can learn the secret to perfecting those killer Scotch eggs, what makes a classic Bull & Last steak tartare, and how to recreate their sumptuous breakfast sharing board. This is a stunning collection of the Bull & Last's favourite recipes - classic British cuisine with a continental twist - written with accessibility and precision. It will make itself at home in any kitchen; the cooking is honed to perfection: behind each recipe is an accumulation of chef's notes, tweaks and adjustments according to what's in season, with stunning photography destined to help induce mouth-wateringly delicious results.
The Bull & Last pub has a long, rich history, and its current owners of over ten years have kept this in mind as they recently set out to reinstate it as an inn, restoring and refurbishing the pub, to include beautiful guest rooms for overnight dwellers. Delving into its past to learn more about the pub and its heritage, they have brought those unique areas of interest back to life.
The local community's appreciation for all weathers and seasons, and their loyalty to the pub itself, has been crucial to the success of the Bull & Last in recent years. Head chef Ollie Pudney has pulled together a menu that reflects the values and ethics of local suppliers - from farmers and fishmongers to greengrocers and local shops, all of whom are as committed to and passionate about seasonal British food as the Bull & Last team is.
In this visual celebration of the pub's history featuring over 70 recipes, you can learn the secret to perfecting those killer Scotch eggs, what makes a classic Bull & Last steak tartare, and how to recreate their sumptuous breakfast sharing board. This is a stunning collection of the Bull & Last's favourite recipes - classic British cuisine with a continental twist - written with accessibility and precision. It will make itself at home in any kitchen; the cooking is honed to perfection: behind each recipe is an accumulation of chef's notes, tweaks and adjustments according to what's in season, with stunning photography destined to help induce mouth-wateringly delicious results.
Ollie Pudney trained as a chef at Westminster College. His first job was in France, near Perpignan, and he then worked for Richard Corrigan and at Lindsay House. Joe Swiers is originally from Harrogate in Yorkshire, from farming stock. He went to Oxford Brookes and received a degree in hospitality management, before working as a waiter at The Wolseley when he first came to London. Ollie and Joe now manage and run the Bull & Last with their co-owners Fred Fleming and Jonathan Collins.
| Erscheinungsdatum | 10.05.2021 |
|---|---|
| Vorwort | Giles Coren |
| Zusatzinfo | With over 150 full-colour photographs and b/w line drawings throughout |
| Sprache | englisch |
| Maße | 216 x 286 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-912892-46-4 / 1912892464 |
| ISBN-13 | 978-1-912892-46-4 / 9781912892464 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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