Tom Kerridge Cooks Britain: A deep dive into the best of British produce

British food may have a bad rep on the global stage, but Tom Kerridge time and again has proved our country’s cuisine has something to say.

 

Now with his new cookbook, Tom Kerridge Cooks Britain, he’s doing a deep dive into the very best of British food, from amazing seafood, wonderful cheeses and fresh vegetables. He takes a farmer-first approach, meeting those who grow and produce these quality supplies.

 

Upon seeing the cover, you may think recipes would be purely pies, pub grub and bangers and mash – though he does have a delicious recipe for sausages and swede mash with onion gravy, the book feels like the true multicultural melting point Britain is today.

 

A recipe for lamb shish with garlic and mint yoghurt takes inspiration from the takeaway classic many Brits enjoy on the way home from the pub, while braised pork jowls with gremolata hops on the nose-to-tail cooking train.

 

Sections are split very simply – vegetables, fish and shellfish, meat and poultry, dairy and fruit – the latter of which acts as a dessert section along with half of the dairy recipes.

 

The only mildly unbelievable part of the book is the photography – sun-drenched tables in summer back gardens look more like Italy than Britain with the current state of affairs in the weather. Nevertheless there’s a feeling of optimism that makes perusing the pages a pleasure.

 

Tom Kerridge is a beloved figure in the hospitality industry, and the way he crafts his cookbooks is something many chefs can take inspiration from, even if they find his dishes more directed to the consumer. It’s a wonder how he’s able to keep the creativity flowing after being in the publishing game so long.

 

Tom Kerridge Cooks Britain by Tom Kerridge (Bloomsbury Absolute, £25 Hardback)