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The Eagle Cookbook

by David Eyre


The Eagle pub in London's Farringdon, opened in 1991 by Michael Belben and chef David Eyre, gained fame as the capital's first gastropub – and it's still going strong 30 years later. This book brings together some of the most memorable dishes from chefs who have cooked there, including Margot Henderson, Ruth Quinlan, Tom Norrington-Davies, and other notable names. It's a slice of gastronomic history – and the recipes still capture the imagination.

from the publisher

The Eagle Cookbook' was first published in 2001 - as 'Big Flavours and Rough Edges.' This 2009 reissue features wonderful new recipes from a number of award-winning ex-Eagle alumni such as Sam and Sam Clark of Moro and Jonathan Jones from The Anchor and Hope and completed by evocative photography that captured 24 hours in the life of this frantically busy and ever-popular gastropub. It remains one of the best collections of Mediterranean-inflected recipes in print. The book is divided into recipe sections for Soups, Salads, Meals on Toast, Eggs for Dinner, Pasta, Rice, Fish, Meat and Side Dishes: all of them full of the kind of wonderfully robust and vibrant flavours that the Eagle put their stamp on twenty years ago... long before any other gastropub got there.

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Original Publisher
Absolute Press
Date of publication

Features & Stories

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.

Recommended by

Charlotte Bland

Food photographer

Widely imitated but never bettered, The Eagle is a brilliant place, as is this book - I love everything about it.

Elly Curshen

Writer and Owner of Pear Cafe

Stas Anastasiades

Operations Director Milsom Hotels & Restaurants