Antonia Lloyd

Antonia Lloyd

TV producer and food writer

https://linktr.ee/antonialloyd

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Features & Stories

Consuming Passions: Strawberries

Consuming Passions: Strawberries

In the Northern hemisphere, Wimbledon is fast approaching and strawberry season is getting into full swing. In this latest contribution to our Consuming Passions series, TV producer and food writer Antonia Lloyd shares childhood reminiscences and suggests culinary uses, both traditional and adventurous, for this most popular of berries.

Antonia's favorite cookbooks

Ottolenghi: The Cookbook

Ottolenghi: The Cookbook

Sami Tamimi and Yotam Ottolenghi

My copy of this original Ottolenghi cookbook has been my most used book of the last 15+ years and I’ve marked with a tick and a star every successful dish I’ve made. It opened my eyes to the vibrancy and flavour of quality vegetable dishes and new ingredients rooted in Middle Eastern cuisine like tahini, zaatar and pomegranate molasses. I also love the baking and patisserie section – the recipes are exceptional.

The Art of the Tart

The Art of the Tart

Tamasin Day-Lewis

This book always fills me with happiness. What could be better than whipping up some pastry, adorning it with simple ingredients and turning out something exceptional? Asparagus tart, strawberry tart, lemon tart.. everything is delicious in this book.

Available on ckbk now
Available on ckbk now
Available on ckbk now
New York Cult Recipes

New York Cult Recipes

Marc Grossman

I have a passion for cult American cooking thanks to my dad who was born in New York state. This beautiful cookbook is like a whistlestop tour of NYC giving you all the classics you need from classic BLTs, Tuna Melt and Caesar salad to brilliant baking ideas like babka, bagels, rugelachs, and so much more.

Le Gavroche Cookbook

Le Gavroche Cookbook

Michel Roux Jr

Le Gavroche, set up by the late Roux brothers, was arguably Britain’s most important fine dining restaurant closing after 56 years in January 2024. It was the first British restaurant to achieve 3 Michelin stars and became the training ground for some of the UK’s finest chefs. Michel Roux Jr’s book is full of sumptuous dishes from the restaurant menu that are surprisingly accessible to make at home. It emanates professionalism, elegance and artistry.

Bocca

Bocca

Jacob Kenedy

This is a fantastic, insightful guide to Italian cuisine written in Jacob Kenedy’s unique style.

Memories of Gascony

Memories of Gascony

Pierre Koffmann

Pierre Koffmann is a legendary chef who was shaped by his childhood experience in Gascony growing up on his grandparents’ farm. This memoir is earthy, honest, and full of gutsy regional dishes.