Nottingham has a vibrant independent food and drink scene, with quality local produce from Colwick Cheese to Shipstone’s Beer made right in the heart of the region. The focus for many local chefs and business owners is to make the most of the foodie delights on offer locally, to champion local suppliers and make delicious, innovative dishes from them.
Bringing you their recipes, stories and anecdotes are those who have been established in Nottingham for decades, some over a century, as well as newcomers to the scene. Featuring the likes of 200 Degrees Coffee, Aubrey’s Traditional Creperie, The Cheese Shop, The Clock House Café, Delilah’s, Fred Hallam’s, Gonalston Farm Shop, J T Beedham Butchers, The Larder on Goosegate, Perkins, The Pudding Pantry, Tom Brown’s, The Victoria, The Welbeck Estate, World Service and many more, readers will be sure to spot one or two of their favourite eateries, as well as find a few new haunts.
With a diverse collection of recipes, from a traditional Sunday roast beef with all the trimmings from Moleface Pub Company, to Annie’s Burger Shack’s fajita burger, Brown Betty’s chicken and haloumi Joe, Iberico’s crispy pork belly, Asiana’s California sushi rolls, Sat Bains’ beef cheek and oysters, Kayal’s herb dosa, Hart’s Colwick cheesecake, Thea Caffea’s Eton mess cake, The Walton’s elderflower posset and the Bridgford donkey cocktail from Fire & Ice, there’s something to whet everybody’s appetite.
The Nottingham Cook Book features over 50 stunning recipes from some of the finest independent restaurants, cafés, delicatessens, pubs, farm shops, producers and suppliers in and around Nottingham, as well as famous local faces such as Carl Froch, Stuart Broad, Stuart Pearce and Sat Bains.
The aim for us was to cover the variety of food and drink establishments and producers across the region; Nottingham’s culinary community is a melting pot of cultures, styles, traditions and innovations. To cover all bases we made sure to include everything from Asian, Indian, American and British restaurants through to French and Mediterranean eateries. The photography reflects this diversity, making the most out of the colours, textures and different styles of cooking on offer.
As with our other regional cookbooks, each and every business in the book received copies to sell from their premises.
Title: The Nottingham Cookbook
Paperback: 224 pages