Classic and traditional British dishes used to be the butt of a joke for many of the world’s gourmands – boiled-to-death vegetables, stodgy stews and greasy, heavy food were the go-to descriptions for our nation’s cuisine. But over the past decade, that has completely changed. We started to look at the things that made British food fantastic – the incredible produce, the simple recipes and full, rich flavours. Today, the UK is home to some of the best restaurants in the world – and many of them are serving rustic regional British dishes that celebrate the good and the great of our cuisine.
The fourth chapter in our first ever cookbook showcases just how good classic British cooking can be. With an impressive roster of ten incredible chefs to call upon, the twenty recipes featured in the chapter are a testament to British cooking at its very best – unfussy yet refined, delicious yet familiar, beautiful yet rustic. All the chefs below appear in the Classic British & Pub Food section of our book – read on to get to know more about them.