Out of my Tree – Midsummer House
Daniel Clifford is one of the UK’s most celebrated chefs. With two Michelin stars to his name for his riverside restaurant in Cambridge, Midsummer House, he is a regular on TV shows such as Great British Menu (which he won in 2012 and 2013) and Saturday Kitchen as well as presenting the Irish version of Masterchef in 2017. Out of My Tree is his first book and 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. It is part brutally honest autobiography and part cook book, featuring over 140 recipes right from the early days of Midsummer in the late 90s through garnering two Michelin stars and the success of the tasting menu to the very latest recipes the restaurant is serving today as it relaunches as an à la carte restaurant once again. The recipes run chronologically alongside the story and reveal how his style has developed and become more refined over the years. At 384 pages, this is a book to do justice to someone who makes two-Michelin starred cooking the standard.
Anna’s Family Kitchen
Anna Stanford, is a self-taught cook and mother of three, started Anna’s Family Kitchen 4 years ago as a passionate hobby, creating recipes for her family and friends on Instagram and Facebook, and has now achieved a loyal following on social media. You can find more information about her and her recipes on her social media pages @annasfamilykitchen or on her website www.annasfamilykitchen.com
4 Grosvenor Square
Danilo Cortellini is the Head Chef at the Italian Embassy in London. After finishing culinary school in Abruzzo, Italy, Danilo travelled around the country working at some of the best restaurants in the business. He moved to the UK in 2010 and has since worked with the likes of Alain Ducasse at the Dorchester and at Zafferano in Knightsbridge. In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe.
In 2014 Danilo launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The professionals.
His first cook book is a celebration of his time at the embassy, featuring recipes that reflect the day-to-day life there; from business lunches to gala dinners, family meals and fine dining events.
Chilli & Mint
Torie True is a food writer, home cook and cookery teacher of Indian food. She has learnt her craft over the past 20 years from her travels to India as well as her husband’s Indian family who are based in the UK and Kolkata. She is passionate about cooking with spices and aims to instil this love and enthusiasm in those who attend her popular Indian cooking classes. In many respects she acts as a bridge between East and West cuisine, helping the uninitiated to navigate Indian cuisine and encouraging everyone to bring a little more spice into their diet for flavour, health, and happiness. For the last 11 years, Torie has written the food and travel blog www.chilliandmint.com to chart her forays into cooking with herbs and spices, as well as her travels overseas. She has written articles for a range of food magazines, newspapers and online publications and is a member of the Guild of Food Writers. You can also find her on Instagram @chilliandmint. Torie lives in London with her husband and two daughters. This is her first book.
Jon Watts is a recipe creator, influential social media chef and experienced private chef. He has appeared on ITV’s This Morning, advertising campaigns for Quorn, and various news programmes and documentaries, cooking live as well as sharing the story of how he became a professional chef following a prison sentence in his earlier life. Determined not to fall into the cycle of reoffending, Jon took every opportunity to learn and develop which led to, among many others, his achievement as the first person in custody to complete the Duke of Edinburgh Bronze, Silver and Gold awards. He secured a job in one of Jamie Oliver’s restaurants just two days after being released from prison, and went on to start his own food truck business, became a sought after corporate and events chef, and gained national exposure through his social media profile and TV appearances. This is his first book.
The Garlic Story
Kumud Gandhi is a food writer, critic and author, broadcaster, food scientist, and professional speaker based in Hertfordshire. She is also the founder of The Cooking Academy, an award-winning cookery school driven by her passion for using food as a tool for nutritional and medicinal health, and the author of A Cupboard Full of Spices. Kumud is a regular contributor to the BBC as a food expert, including BBC 1’s Rip Off Britain and BBC Radio 4’s Today Programme, as well as writing for The Times, The Telegraph and Mental Health Magazine among other publications. She is a renowned public speaker on several specialist subjects within food science, and works with corporate clients including Barclays, Meta and Jaguar to promote wellness in the workplace.
Luke and Stacey French
Behind the Pass
Luke French is one of The North’s most prominent and respected rising chef stars. Alongside wife and business partner, Stacey Sherwood-French, they launched flagship restaurant JÖRO in 2016, which has amassed rave national reviews for commitment to local suppliers, and French’s use of contemporary and ancient cooking principles from Japan to Norway. In 2022, Luke won his region of Northeast on BBC’s Great British Menu, was nominated for GQ Chef of The Year, and regularly recognised in prestigious industry awards and guides such as Michelin, National Restaurant Awards and The Good Food Guide.
Luke and Stacey have gone on to cement themselves as formidable hospitality leaders, expanding their hospitality empire with the launch of KONJÖ, an East Asian inspired fast-food eatery – alongside a boutique hotel, HOUSE OF JÖRO, and their new collaborative retail concept, SHÖP. This is their first book.
The Pack Horse
Luke Payne is a self-taught professional chef and the co-owner of an award-winning Peak District pub, The Pack Horse in Hayfield, which ranked 18th in the 2023 Top 50 Gastropub Awards and is listed in the Michelin Guide. Luke’s passion and curiosity have taken him from kitchen porter to establishing a hugely successful dining destination along with his partner Emma. Since taking over The Pack Horse in 2016, they have put Hayfield on the map gastronomically speaking, while retaining a strong sense of community and unpretentiousness at the core of their village pub. With contributions and endorsements from fixtures of the culinary world including Thom Hetherington, Adam Byatt, Mary-Ellen McTague, and Luke French, The Pack Horse is Luke’s debut solo publication.
Smile or Get out of the Kitchen
Adam Handling is Head Chef at Adam Handling at Caxton at St Ermin’s Hotel in Westminster. At only 25 years of age, Adam Handling is inspiringly ambitious and a rapidly rising talent to watch. Well-known as a ‘favourite to win’ finalist in MasterChef 2013, Adam has recently been awarded British Culinary Federation Chef of the Year 2014. He was listed as one of the ‘30 under 30’ to watch in The Caterer & Hotelkeeper’s 2013 Acorn Awards, and he was awarded ’Scottish Young Chef of the Year 2011’. Adam is Head Chef at Adam Handling at The Caxton, St Ermin’s Hotel in Westminster.
Dinner At Hol's
Hollie is the creator of Dinner At Hols, a social media sensation that began in lockdown and quickly gained over 200k followers across Instagram and Tik Tok who loved her quick and easy yet creative dinner ideas. A skilled home cook with over 15 years’ experience of creating delicious family-friendly recipes that are healthy and affordable, Hollie uses her expertise to guide others in whipping up quick and tasty meals that will have the whole family craving more. She has collaborated with brands including Boursin, Crosta & Mollica, Salter, Circulon, and Crockpot. This is her first cookbook.
Good Looking Cooking
Olivia Burt is a freelance chef, recipe developer and consultant with over ten years’ experience in the professional hospitality industry. Beginning her career in Ireland with Darina Allen at Ballymaloe Cookery School, Olivia then worked in France as a private chef before moving onto L’Atelier Joël Robuchon in Paris. Back home in London, Olivia worked at Claridge’s Hotel for five years underneath Simon Rogan at Fera and inside the main hotel kitchen, overlooking afternoon tea, weddings and all dining throughout the hotel. Today, Olivia’s main focus is seasonal British cooking and bringing a love of cooking into the everyday kitchen, using methods from professional kitchens that make home cooking much easier for her many fans and followers. This is her first book.
Sarah and Charlotte
The Weight Loss Kitchen
Sarah and Charlotte are a couple that met on ITV2’s The Cabins. After finding love and blending their personal and educational fitness journeys, the personal trainer and nutritionist duo established Soul + Courage, a business with a mission to make health and fitness simple and affordable for all. Their programmes and gym wear are sold in over 15 countries including the USA, Australia, and China. Between Soul + Courage and their personal accounts, the pair have a combined social media following of over 360K across TikTok and Instagram. The Weight Loss Kitchen, based on their meal plan programme, is Sarah’s first book.
Very Hungry Greek
Christina is a well-known social media influencer who boasts a following of 115K on Instagram and 156K on TikTok. Her Instagram page is filled with indulgent recipes that skimp on the calories but not the flavour. Christina is also the chef for renowned company Food4Thoughts, founded by TV star Scott Thomas, which empowers people to live a healthier and happier life. This is her first book.
Joan Gate and Margaret Brough
Food & Company
Joan Gate and Margaret Brough are sisters who share a love of good food and of the county where they grew up and still live today. From farmer’s daughters to renowned outside caterers in Cumbria, the pair have been in business together for over 30 years and for the last 15 of those they have run ever-popular cookery demonstrations. Beginning with JM Caterers in 1991 and moving on to Food & Company in 2005, Joan and Margaret have a regular venue at the beautiful Cumbrian manor Mirehouse, near Keswick, with returning customers and fully booked events throughout the year. This is their first book.
At Home with Simon Wood
Simon Wood is a British cook and winner of the 2015 edition of MasterChef competition. Wanting to share his culinary journey, and more importantly his food with the rest of the world, his first book ‘At Home with Simon Wood’ is a lesson in making the very best out of your ingredients. In it Simon teaches attention to detail and learning those crucial few tricks that can turn a simple dish into something extraordinary.
The Flavour Academy
Zenia Deogan is a nutritionist, food scientist, sensory scientist and founder of The Flavour Academy, a platform that offers individualised guidance for anyone seeking to build a strong foundation in nutrition and cooking, develop healthy eating habits, and create positive experiences at mealtimes. Zenia has been involved in consumer-based and innovation projects and training expert panels with brands such as Mr Kipling, Lloyd Grossman, OXO and Bisto. She has also worked with large retailers including Aldi, Lidl and Tesco as well as the water and beer industries. Combining her strong culinary foundation with this extensive experience, Zenia also specialises in recipe development and testing, culinary ideation, food styling, and photography. This is her first book.
For The Love of the Land, For The Love of the Sea, For The Love of the Land II
“Meze Publishing are passionate about food, books and people, making them such a straightforward and fun company to work with. Phil Turner, the director, believed in my concept right from the very beginning, which was just brilliant. Working with such a first-class, talented team, who offer you as much freedom and guidance as you need, made it all very enjoyable. I put my heart and my soul into my books, and they did too.”
Creative Food Photography
Kimberly Espinel is an award-winning food photographer, stylist and educator, having taught thousands of students from around the world the art of food photography and styling. Kimberly is the creator of the incredibly popular Instagram food photography challenge #eatcaptureshare, which has had more than 100,000 entries – and counting.
Justine Murphy is the founder and CEO of mymuybueno. Founded in 2011 and grown from the ground up, it is now a highly successful international company and brand with seven divisions including the mymuybueno Cookery School, mymuybueno Private Chefs, mymuybueno Deli, mymuybueno Bespoke Events, mymuybueno Interior, mymuybueno Lifestyle and mymuybueno Luxuryware. With an ever-growing online presence thanks to its chef platform mymuybueno Chefs, regular interviews with renowned world-class chefs and widespread use of the hashtag #mymuybuenochefs, mymuybueno is firmly cementing its reputation as a well-known and respected brand within the culinary world. The ‘my’ in mymuybueno reflects both Justine’s British roots and the personal touch that is so critical to her brand and values, whilst the ‘muy bueno’ is the Spanish translation of ‘very good’, a phrase used commonly in relation to great food. Justine is married with two children and divides her time between Mallorca and London.
From Beder’s Kitchen, Eat with Beder
Beder takes a unique approach to softly raising awareness around mental health and suicide prevention through exciting events and initiatives. Beder has also partnered with Shout, a leading mental health charity, and Samaritans, an established and highly respected charity, working across the UK and Ireland focused on reducing suicide. You can find more information about Beder at www.beder.org.uk or @beder_uk and @eatwithbeder on social media.
Eat, Share, Love
Kalpna Woolf is an award-winning food writer, entrepreneur and charity campaigner. Her love of food comes from her Indian heritage and from managing food TV series at the BBC with Nigella, Nigel Slater, Rick Stein and the Hairy Bikers. She brought her passion and expertise in spices and health into her first food book – Spice Yourself Slim – which is now in paperback as Spice Diet. She is well-known and highly respected on the food circuit as a festival chef, food writer, storyteller and seasoned food awards judge. Kalpna’s many achievements have been recognised by a clutch of national awards, including The Guild of Food Writers Inspiration Award, BBC’s Food and Farming Food Hero Award, Crumbs Food Magazine Food Hero and the Asian Women of Achievement Award. She was also featured in Waitrose Magazine as one of “20 people Making the World a Better Place to Live and Eat in 2020”. In 2015 she launched her charity 91 Ways, which seeks to bring diverse communities together using the power of food to share stories and break down barriers.
Laura Billington’s company, Graze Cheshire, was incorporated during the first UK lockdown in July 2020. After spending over 20 years working in the legal industry, it was a complete change of direction where creativity, food, and loving everything local ignited a passion for preparing cheeseboards and platters. Graze Cheshire was quickly recognised by the media and Laura’s work has appeared on TV in The Real Housewives of Cheshire and featured in numerous magazines. Her passion for cheeseboards and an awareness of the growing grazing trend then led to the idea for a book, so that many more people could enjoy this craft and create their own graze boards at home.
The Green Rocket Cook Book
Philip Pearce is the chef and owner of the Green Rocket, an award-winning café and restaurant in Bath that prides itself on using local produce and creating a relaxed, welcoming environment for guests. He has been vegan for 26 years and is a firm believer that vegan food doesn’t have to be bland or entirely health-focused. He is also passionate about animal welfare and the environment, and says there is no better feeling than a meat-eater leaving The Green Rocket content and happy to include less meat in their diet. Philip worked in Australia and New Zealand before returning to the UK to establish his own business in 2013, learning the trade and picking up authentic recipes on his travels, resulting in the diverse flavours on his menu which are reflected in his first book.
The Friendly Baker
Lucy Parr is a Cordon Bleu trained mum of two and long-term vegetarian with a passion for cooking and baking. Both her daughters were diagnosed with multiple food allergies at a very young age, turning Lucy’s approach to food on its head. She started a blog, Lucy’s Friendly Foods, to record her journey back in 2012 and has now developed over 800 unique allergy-friendly recipes, some of which have been published in Free-From Food Heaven and My Family & Food Allergies. Lucy has a combined following of more than 6000 on her blog and social media, and has worked with well-known brands including Waitrose, Nomo, and Bad Brownie to create recipes. This is her first book.
High Mood Food
High Mood Food is written by the founder of the High Mood Food deli Ursel Barnes. Brought up in West Berlin, Ursel was raised on homemade breads, fermented local food + lots of yoga. Following her career in finance, Ursel trained as an executive coach. Working with highly pressurised professional clients, she knows the critical difference a healthy diet makes to wellbeing on every level – from professional performance to personal happiness. Ursel believes the complexity of flavour of fermentation is essential to exciting vegcentric cooking, and that this savoury tang and is highly addictive!
Eat Nourish Flourish
Food and Wellbeing Coach Carey Davis-Munro has over 25 years’ experience in the field of health, fitness and wellbeing, empowering people to build a healthier relationship with food for long term wellness as well as physical and mental agility. Having run food workshops for years, and successfully produced her own award winning food products, Carey is also a motivational speaker on the subject of nutrition, telling her own story and examining the psychology behind healthy eating and how to bring a family along with you on the journey to optimum health. Her key message is about urging people to prioritise their health, and to do so through the single biggest influence on lifestyle diseases: food. Carey is already a published author, having had many of her recipes reproduced by Ocado on the health-focused section of the online supermarket’s website. She also presents a regular show called Eat Nourish Flourish on Wellbeing Radio and has appeared on BBC Radio Two’s Gaby Roslin Show.
Rob and Pam Marsden
Rob and Pam Marsden are the founders of Cambridgeshire-based company OliveOlive, which sources authentic olive oil and halloumi from Pam’s family and friends in Cyprus to sell all over the UK. They created The OliveOlive Mediterranean Cook Book to share recipes and stories from the people behind these delicious products with their customers. Rob and Pam believe that everyday cooking should be easy, fun and accessible so they are keen to showcase how great olive oil and halloumi cheese can transform an ordinary dinnertime into something really special.
Mark started off cooking at home and was somehow convinced to start selling his unique dirty take on normal everyday dishes to friends. This rapidly grew and resulted in him setting up an extremely well known, popular and multi-award-winning dirty burger bar in the Southwest. Since selling the business in 2020, Mark has been championing his passion for dirty food as a private chef throughout the Southwest, cooking for varied clients including celebrities who want dinner parties with a difference. Mark is also a consultant for the restaurant industry where he completely reimagines menus with a dirty food style influence.
Your Magical Kitchen
Kate Marshall is the face of @yourmagicalkitchen on Instagram. She is a self-taught cook and an unabashed foodie. Her working life has straddled radio, television, publishing and government in the UK and Australia. Kate’s passion is helping people who love to eat, like to cook and can follow a recipe, but want to be more confident in their own kitchen. Her Instagram is chock-a-block with cuisines from every corner of the world, where she connects the dots for aspiring cooks who want to expand their culinary horizons, all in a non-scientific way. Her first published book takes readers on a personalised journey through nine easy steps to help them become a creative force in their kitchen, based on the foods they love to eat. Embedded in these steps are Kate’s personal and humorous stories, explaining how she learnt to cook and the mistakes and lessons she encountered on the way.
Veggin’ Out was written by Jasmine Cassells, aka @justveggingjaz, a Certified Plant Based Nutritionist originally from Australia but now based in London. Passionate about sharing her love for the plant-based way of life, Jasmine teaches her followers new and well-worn recipes to help them ‘live life on the veg’. Jaz believes that everyone has the potential to transition into a way of life that helps their body nourish and grow. She wants to help people learn how to live sustainably, but also happily and healthily, and her first book is all about that journey.
“As the principal charity of the Royal Navy, we have a single mission: to value and support every sailor, marine and Royal Navy family, for life. Since our formation in 2007, we have funded projects and facilities that boost morale and improve the quality of life for those who serve today. We also partner annually with approaching 60 different organisations and military and civilian charities to deliver bespoke support for Royal Navy families and children, conscious that although one person may join, the whole family in effect ends up serving. A particular focus of our current work is to establish how best to identify and connect vulnerable veterans through support services, comradeship and improved communications with family and friends.”
The Climate Change Cook Book
Peter Taylor studied Nutritional Medicine under Dr L Plaskett and, while practising in the west of England, wrote two books. Overweight? Overtired? The solution and What’s in my Food? were both written in response to the grave concern Peter has regarding the physical pain and misery many of his clients suffered due to poor food choices. Since that time, climate change has become the major challenge for humanity. Having read reports from The EAT-Lancet Commission and the Intergovernmental Panel on Climate Change (IPCC) during 2019, it became clear to Peter that food production and consumption has an enormous impact on the health of people and their planet. He found that making small adjustments to what we eat can collectively have a significant effect on the reduction of greenhouse gas emissions. It was this that persuaded Peter to create the concept for a book of recipes which can encourage those changes, alongside some stark facts from the reports to reinforce the need for more self-restraint in our food choices.
The Amazing Troll-Man
Wesley is known on social media for his satirical posts. In 2016 a complaint he made on Tesco’s Facebook page went viral. The post known as ‘William The Worm’ reached people from all around the globe after Wesley and a Tesco employee named Rob engaged in some hilarious banter over the deceased worm. It was this customer-company relationship that gave him the idea of creating a spoof customer service account, The Amazing Troll-Man was born. Wesley has also used his popular online presence to help two school teachers achieve UK Music Chart Success in 2014. The song called ‘Bring It Home’ reached number 100 in the Official UK Charts after Wesley released the song under his label ‘Band Crusade’ and promoted it using only social media.
Food & Kindness: The Sobell House Cook Book, Food & Wellness: The Sobell House Vegetarian Cook Book
Food & Wellness is all about bringing the local community together to celebrate the inspiring work and ethos of Sobell House. Since 1976, the hospice, which is jointly funded by the NHS and Sobell House Hospice Charity, has been providing specialist end-of-life and palliative care to local people with life-limiting illnesses as well as supporting their families. The staff believe that every adult should be able to die with dignity and without pain.
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