Shop

| Shop
  • Daniel Clifford, two Michelin starred chef at his riverside restaurant Midsummer House in Cambridge and TV regular, publishes his first book on June 21st – Midsummer’s Day. Part autobiography, and part cookbook, ‘Out of my Tree – Midsummer House’ is a warts and all account of the pressures and triumphs of his 20 years in the hospitality industry; a brutally honest account of his life story, and a tribute to the distinctive style and sophistication of his dishes. Out of My Tree tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country. “I have been a chef most of my life. It’s almost all I know. It’s made me the man I am today – good and bad, happy and sad, right and wrong. This is the story of how I went from someone who no-one thought would amount to anything to a chef with two Michelin stars and a business I am fiercely proud of,” says Daniel. Published by Meze Publishing, at 416 pages, and a large format hardback, this is a book to do justice to someone who makes two-Michelin starred cooking the standard. RRP is £45 and the book is available at the Midsummer House restaurant and online at www.midsummerhouse.co.uk. Revealing a man who even cancelled his own wedding to work, there are no stories missed out or punches pulled – whether it’s discovering what life is like working under a chef like Marco Pierre White in his heyday, uncovering the bully boy tactics of a 1990s British kitchen or discussing his failed relationships, Daniel bares all. The book delves into his childhood and how his unsettled background drove him to make the most of his talent for cooking, as well as unpicking how those early years in some of the most brutal kitchens in the country turned him into the uncompromising chef he is today. And while Daniel has mellowed with age as he spends more time with his five daughters, the things that drove him forward in the first place – a fear of stagnating and the need for drama and conflict – are the things that still drive him to this day. It features over 140 recipes right from the early days of Midsummer House in the late ‘90s through garnering two Michelin stars and the success of the tasting menu through to the very latest recipes the restaurant is serving today. The recipes run alongside the story, chronologically, and reveal how his style has developed and become more refined over the years. Classic recipes include the 17 Pan Lamb from 1999, and Veal Kidneys recipes from both 2000 and 2004. Daniel’s modern recipes include his Pommes Soufflé, Sour Cream and Chive from 2012, and Lychee, Yogurt and Rose Artichoke from 2016. Daniel counts Tom Kerridge and Sat Bains as two of his closest friends and is widely regarded in industry circles as one of the country’s most revered chefs, having won the Chefs’ Chef of the Year at the 2015/16 AA Awards. As Sat Bains puts it: “Midsummer House is Daniel’s open love letter to gastronomy; a letter of heartache, pain, sorrow, absolute elation and joy that you’d have to be f****ing nuts to endure. He’s proven that we all need goals and if we work hard enough we can achieve anything. I look at this as a chapter in his life that he can now reflect on, and the openness and intimate detail he goes into in this book is a joy to read.”
  • The Lakes and Cumbria Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books. It celebrates the best of the county’s food scene with over 30 recipes from a wide selection of local foodie businesses.
    These include some of area’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including forewords afrom Simon Rogan's L'Enclume and Michelin-starred restaurant Forest Side's head chef Kevin Tickle as well as recipes from the likes of Hawkshead Relish, Fyne Fish, of L’al Churrasco and Cartmel Cheeses, who independently source their own produce, and incorporate their very own tasty cheeses into their rich, hearty dishes.
    So whether your taste is fine dining, no nonsense, hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
    This is the 29th book in Meze Publishing’s successful ‘Get Stuck In’ series and it is expected to follow the pattern of many of the others which are regularly among the best-selling cookery titles in their region.

  • The Devon Cook Book celebrates the best of the county’s food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of Devon’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from seafood specialists and Michelin star holders Thomas Carr @ The Olive Room, award-winning farm shop, deli and cafe Johns of Instow, Michelin-starrred The Elephant and Jamie Oliver-endorsed South Devon Chilli Farm, who produce a variety of chilli-infused sauces, jams and jellies and chocolates. So whether your taste is fine dining, no nonsense, hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
  • The Nottingham Cook Book: Second Helpings celebrates the best of the local food scene and follows on from the acclaimed first edition which was a best-seller on its release in 2014. Showcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by Nottinghams's hotly anticipated, new fine dining restaurant Alchemilla's Alex Bond and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian fine-dining restaurant Memsaab, and producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee. The likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining or no nonsense hearty food to something a little more exotic, there’s something for people of all abilities and tastes.
  • The Brighton & Sussex Cook Book features highlights from the coastal city such as GB Charcuterie, Etch - the restaurant presided over by Masterchef 2013 winner Steven Edwards - and Bluebird Tea Co. as well as SussexFood and more from around the county, this is a celebration of independent food and drink hotspots not to be missed.
  • Meze Publishing are proud to announce The South London Cook Book! With forewords by both Jose Pizarro and Adam Byatt, and featuring recipes from The Watchhouse, Maltby St Market, Inkspot Brewery and many more, you won't want to miss this delectable feast celebrating independent South London food and drink hotspots.
  • The Essex Cook Book features Michelin-recommended The Anchor Riverside, cover star Mayfield Farm and Bakery, seaside gem Henry Burgers and many more, this is a celebration of Essex produce and independent businesses not to be missed.
  • With foreword by Jimmy Doherty from Jimmy’s Farm celebrating the culinary diversity of the county of Suffolk. This 192 page cook book features more than 40 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Suffolks finest food establishments such as Maison Bleue in Bury St. Edmunds showcasing their tasty Cornish sardines, specialist poultry producers Gressingham Ducks share their favourite honey, orange and thyme-glazed duck breast recipe, while popular foodie destination Elveden give us a delightful gluten-free sticky toffee pudding with Earl Grey ice cream and the health food guru’s at Munchy Seeds pep us up with a ‘Power Salad’ with Asian dressing. The book also has fun guest recipes from BBC broadcaster & Celebrity Great British Bake-Off contestant Martha Kearney and Ipswich Town’s very own Mick McCarthy.
  • The Shropshire Cook Book comprises more than 40 recipes and stories celebrating the best restaurants, gastro pubs, producers, farmshops, and delis in the region as well as stunning food photography from Meze Publishing, last year’s winner of Best Newcomer at the Independent Publishing Awards. The book includes a host of all the names you would expect to find in a culinary guide to the region, including the likes of Old Downton Lodge, The Haughmond, Momo No Ki, Battlefield 1403, Shrewsbury Market, Apley Farm Shop, Albright Hussey and CSons. Shropshire’s wealth of producers are represented by Bennett and Dunn, Moyden’s Cheese and Barkworths.
  • Following on from the success of The Sheffield Cook Book; The Sheffield Cook Book: Second Helpings celebrates the best of the local food scene with recipes from Sheffield’s own MasterChef finalist Stuart Archer and Great British Bake Off’s Howard Middleton as well as Sheffield’ s mainstay The Milestone. The book follows on from the acclaimed first edition showcasing how the region’s food scene has evolved and become even more exciting. The book features more than 60 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs and local suppliers including recipes from Bhaji Shop, Brocco on the Park, Twisted Burger, The Wortley Arms and The Grind Cafe. So whether your taste is fine dining, no-nonsense hearty food, or something a little more exotic, there’s something here for people of all abilities and tastes.
  • The Sheffield Cook Book was the first book by Meze Publishing and effectively launched the company. With a foreword by culinary legend David Baldwin, former-President of the Restaurateurs Association and owner of the highly successful Baldwin’s Omega, The Sheffield Cook Book celebrates the culinary diversity of the city of Sheffield and it’s surrounding countryside. This 224 page cook book features more than 50 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of South Yorkshire’s finest food establishments such as the popular nose-to-tail restaurant, The Milestone and fine food purveyors Beeches of Walkley, alongside Michelin starred heavyweights Fischer’s of Baslow and Sheffield culinary legends, Henderson’s Relish. The book also has guest recipes from some of Sheffield’s finest, including Sheffield Wednesday’s Lee Bullen and Sheffield United’s Chris Morgan.
  • Featuring recipes and foreward from Oxfordshire’s Michelin Star Restaurant; The Nut Tree Inn, The Oxfordshire Cook Book celebrates the culinary diversity of the beautiful rural county. This 192 page book features more than 40 recipes from some of the county’s finest food establishments, local restaurants, delis, farm shops, pubs and local producers. The book features recipes from The White Hart at Fyfield, Sudbury House, The Wild Rabbit, Miller of Mansfield and wonderful local producers such as Grant Harrington Butter and Plantation Chocolates. From specialist cake makers, local cheeses, to luxury chocolates and deli delights from Chadlington Quality Foods and Delicacy, all tastes are catered for.