Roast Chicken & Other Stories
Because it was the book that my brother bought me that made me realise food was my life.
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Sandy Jarvis
Head Chef & partner at The Culpeper
https://www.theculpeper.comCulpeper is a four story building, with the pub on the ground floor, the restaurant on the first floor, five bedrooms on the second floor, which open to the public in November, and a rooftop garden with a greenhouse, bar and wood fired grill.
Before here, Sandy was head chef at Terroirs and was there for 5 and a half years of which two years he was head chef. Sandy went to Leiths and also worked at Racine.
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Sandy's favorite cookbooks
Salt, Sugar, Smoke
So beautifully written and for someone to spend a year making preserves opened my eyes to the dedication needed to make flavours accessible to all.
French Provincial Cooking
Because it's the ultimate.
Leith's Cookery Bible
A year of my life that I owe my life to.
Nose to Tail Eating
The book that opened my eyes to the crucial need to respect a whole beast.
Larousse Gastronomique
Essential. Just essential.
Bouchon
As a romantic who believes the best food should be accessible to all, it was a ground breaking moment in my understanding of what kind of chef I wanted to be.
Fern Verrow: Recipes from the Farm Kitchen
Biodynamic produce knowing, if not understanding, respect for the earth and the life cycles of plants makes a chefs' job easy. Seasonality and respect for produce are the two most important qualities that define me as a chef and I hope I shall never lose that.
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