7th Jun 2012 - 00:00
Abstract
As 2012 is acclaimed as the year to celebrate all things British, the arrival of a new book endorsed by the Craft Guild of Chefs is perfectly timed as an inspiration for chefs to help the nation celebrate British produce and ingredients at their best.
Compiled by creative marketing consultants Marketsquare, 'A Great British Celebration!' is filled with recipes for original, commemorative dishes that can add a special twist to all eating out occasions. Dishes range from a celebration breakfast with a difference and jubilee BLT sandwich, to a seaside fish soup served with deep fried samphire and seaweed crisps and a spectacular rack of venison. Contributions from chefs who are themselves challenged with creating celebratory menus for this special year mean that the recipes are tried and tested. These include Cyrus Todiwala's Indian version of shepherd's pie made using mutton from the rare sheep living on the Orkney island, North Ronaldsay, that live purely on kelp and seaweed. Called The Country Captain, this was the dish he served to the Queen at the first celebratory lunch for the Diamond Jubilee. Leading producers and suppliers of great British ingredients including BPEX, Welsh lamb, Label Anglais chicken, Essential Cuisine stocks and sauces, Blythburgh free range pork, Seafish and many more – have participated to ensure the book includes an eclectic but practical collection of dishes. Craft Guild's members and business partners will each receive a complimentary copy, and for non-members the book will be available to buy online for £10. • For more information, visit www.marketsquare.eu.com/celebration