Trish Hilferty

Trish Hilferty

Born and brought up in Sydney in a family of food lovers, Trish Hilferty began her cooking career in the mid-1980s working in various hotel bistros. After travelling and working along Australia's east coast, Trish moved to London. Here, she 'switched sides', learning the restaurant trade from the front of house at Braganza. Trish returned to cooking, eventually ending up at the Brackenbury with Adam Robinson. After time back home and further travelling, she returned to London to work at the Eagle, London's first gastropub. After two and a half years there and another sojourn in Sydney, she set up the Fox Dining Room in 2001, which scooped the prestigious 'Tio Pepe London Gastro Pub of the Year' award in 2005. She is the author of the genre-defining Gastropub Classics, Lobster and Chips (winner of the Best Single Subject Food Book at the Gourmand World Cookbook Awards, 2005) - and republished in paperback as Fish and Chips, Game (with Tom Norrington-Davies) and has contributed to Big Flavours & Rough Edges (later republished as The Eagle Cookbok), and Real Pub Food.

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Behind The Cookbook: The Eagle Cookbook

Behind The Cookbook: The Eagle Cookbook

The Eagle in London’s Farringdon opened in 1991 and hatched the concept of the gastropub as we now know it. The Eagle Cookbook is a showcase for the gutsy, heartfelt cooking that still comes from its famed open kitchen. We talk to former chefs to find out what it was like to work at the ground-breaking pub, and what they think lies behind The Eagle’s continued success.