After many months of planning, dish testing, food prepping, photographing and writing, we have been very proud to pull the covers off the Great British Chefs Cookbook. The result is exactly what we’d hoped it would be, bringing sixty of the nation’s very best chefs into one book.
Naturally, those sixty chefs have contributed very different things to the UK food scene. Some have shaped our love of world cuisine, taking unknown flavours and ingredients from far-flung lands and making them staples in our everyday cooking. Others have brought the European kitchen into our homes, revelling in the luxury of French cuisine, or the simple beauty of Spanish and Italian food. Others still have revitalised British food, by taking classic dishes and bringing them into the modern culinary landscape.
Today, we’re looking at a group we call ‘Britain’s Culinary Masters’ – ten chefs who laid the foundations for Britain to become a culinary destination, and then pushed on to make British food some of the very best in the world. Without these chefs, Britain would not be the same. All these chefs appear in the first chapter of our cookbook, with two of their recipes featured. Get to know more about their stories.