Editor and writer
The Mediterranean influence on our cooking has been so overwhelming that we've almost forgotten what English food is. This book examines country-house cooking between the wars, when a 'discreet revolution' took place – only to be overturned by rationing. It's surprisingly light, graceful food (quails with grape salad; green pea mousse; ice cream of roses) - though a chapter on Picnics and Shooting Lunches bucks the trend rather splendidly.
Writer, Blogger & Art Dealer
Splendid investigation into English Country House food of the 1920's and 30's. Recently re-published by the Fig Tree Press in a beautifully designed edition.
Food Writer & Consultant
Writer and broadcaster