Great British Pub Food

The British are renowned for their pub grub. Dishes such as scotch eggs, steak and kidney pies, cock-a-leekie soup and the traditional Sunday roast are among the prized national dishes that have graced pub menus the country over. More than just a great meal to enjoy with a pint, this is the kind of food you want to indulge in at home. It’s simple, tasty and perfect for the whole family.

Great British Pub Food is the result of a collaboration between Gordon Ramsay and Mark Sargeant, the head-chef at Ramsay’s Michelin-starred restaurant Claridges. In addition to his role at Claridges, Sargeant has been overseeing the openings of Ramsay’s pubs in London. Their joint vision for the pubs has been to provide “classic British dishes that have stood the test of time … keep it simple and make it tasty.” The mission for the cookbook was the same.

Consequently Great British Pub Food has quite a different tone from Gordon’s previous books, it is simple, homely food. It’s the kind of food you want to smell when you walk in the door after a days work.

There are so many recipes in this book we are eager to try: mussels and bacon cooked in cider, crab cakes with mayonnaise.

This is a truly mouth-watering cookbook. It’s packed with recipes you want to cook, simple bar snacks (that make perfect home-style nibbles, such as pork scratchings), slow-cooked stews for winter (pork cheek in spices or mussels and bacon cooked in cider) and fresh, clean flavours for summer (crab cakes or smoked salmon and watercress tart).

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