A plethora of cookery books focused on chefs growing their own produce are set to be published in the coming months. All are highly topical in that they feed into the demand from consumers for highly sustainable businesses that operate with fewer food miles and minimal waste.
The Garden Chef provides an insight into the stories and recipes of 40 of the world's leading chefs, who are inspired by the ingredients they grow. British chefs among the contingent include Damian Clisby of Petersham Nurseries Café, London; Robin Gill of the Dairy, London; Skye Gyngell of Heckfield Place, Hampshire; Stephen Harris of the Sportsman, Kent; Matthew and Ian Pennington of the Ethicurean, Bristol; and Simon Rogan of L'Enclume, Cumbria.
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