Foodservice group Restaurant Associates, the executive dining arm of Compass Group UK, has launched its second cookbook.
Hidden Chefs aims to celebrate the recipes and techniques of the company's chefs, who work in businesses around the city of London. It seeks to highlight the chefs' creativity, and showcase food that might otherwise be overlooked as it is not generally seen or judged by the public.
The highlighted chefs include Michel Roux Jr, Jason Atherton, David Nelson, Jeremy Ford and Ana Paula, plus contributions from chefs at some of Restaurant Associates' most high profile clients.
Recipes included in the book range from those inspired by street food and casual dining, to bistro and high-end fine dining trends.
Dishes include Lancashire mac and cheese; pan seared sea trout; and gianduja and tiramisu opera.
Jeremy Ford, culinary director for Restaurant Associates, said: "This book is about the creative and talented chefs that often go unnoticed. It's about the hidden chefs! We're celebrating the skill our chefs have and sharing that with people at home."
Chef Albert Roux, who has worked with and developed many of the chefs included, said: "This book is a celebration of their skill, talent and dedication to the craft of cooking. It has been no secret to me that the chefs who work within this ‘hidden' side of our industry are very talented, developing and cooking food that would attain Michelin star status in the restaurant world."
The book is now available to buy online, and costs £30.
Restaurant Associates is the executive dining arm of Compass Group UK, which operates contracts in over 10,000 sites over UK and Ireland, across industry sectors such as business and industry, healthcare, education, defence, sport, leisure, and offshore and remote locations.