“My book of the autumn and possibly of the year… Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking” – Diana Henry
Gill Meller is the celebrated head chef at the River Cottage, whose award-winning first book – Gather – had us falling in love with British cooking all over again.
His highly anticipated new book, Time, captures his cooking philosophy – the beliefs that generous time spent preparing food, loving methods of cooking it, and well-sourced quality ingredients, make for the best finished product.
Gill’s new book moves through the seasons, from midsummer head to the thick dark of winter. Enjoy squashes stuffed with lentils, pheasant & black pudding on an autumnal day; seek comfort in a stew of whole beef shin with red wine, carrots & onions with a warm slice of date, olive oil & fennel cake on a wintry night; rise with the songbirds in Spring with potato & wild garlic flatbreads with fried eggs; and soak up the summer sun with a salad of runner beans and hot-smoked mackerel, with sweet raspberries in elderflower syrup meringue for pudding.
This will be a wonderful evening, celebrating the very best of modern British cooking, from one of the very best of its modern practitioners.
“Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking… Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading” – Nigella Lawson