Over the course of a 50-year career, the widely-esteemed chef Shaun Hill has cooked at a trio of Michelin-starred kitchens, from Gidleigh Park in Chagford, to the Merchant House in Ludlow and latterly, the critically-acclaimed Walnut Tree in Abergavenny. A key figure in the Modern-British food movement of the late 1980s that fused local, seasonal produce with global influences, he has worked with the biggest names in gastronomy, including Robert Carrier.
His latest book, Salt is Essential, calls for a return to indulging in good honest food, with an emphasis on taste over made-for-television appearance. The recipes range from Warm Rock Oysters with Spring Onion Butter Sauce to Pork in Shirtsleeves and Buttermilk Pudding with Cardomom.
Widely-regarded as a “chef’s chef”, Hill’s latest draws on his wealth of experience and doesn’t shy away from controversy. Both a book to cook from, and an informative and entertaining read, peppered with essays and advice, Salt is an invaluable addition to every chef’s library.
‘This is a book you need to own; a lifetime’s hard work in the kitchen distilled into sensible brevity. Shaun is a friend and a great cook.’ Rick Stein