Slice of England Cookbook
We are celebrating the restaurants and food of England and would love you to join us.
“Slice of England” is part of a series of cookbooks that follow on from the Gourmand World Cookbook Award winning “Slice of Kent” and “Slice of Jersey”. The book will feature 25 restaurants will will each have 6 pages dedicated to them. The books will be available for sale in the restaurants, book stores, gifts shops, Amazon and tourist locations.
It is the idea of David Pearce, who previously worked at a Michelin Starred restaurant for many years, and did Stagiers at Le Gavroche, The Ritz and Turnberry Hotel, before setting up his own fine wine merchants. We have personally selected the restaurants we would love to include in the book and you are one of them. As an added bonus you will make money by being in the book.
Praise for previous book in the series :-
“Excellent book love that you get extra tips to ensure success when cooking the recipe . Have eaten in a couple of the restaurants and will definitely be visiting on or two new ones”
“Absolutely delightful recipe book, but so much more lovely to see photos of chefs, gorgeous photography and recipes stunning. Not just for people in Kent I can assure you”
“This is an amazing book showcasing the best of Kent. Including some amazing recipes by great chefs. I would like to thank David for doing this book and how great it is. It’s a must buy”
“This book is beautifully crafted and packed full of information and recipes for all. A perfect gift and addition to your coffee table”
“This book is excellent, the recipes are both exquisite yet achievable. The book makes a beautiful gift for a food lover”
“I recently got this book after it being recommended to me. What a lovely book it is too. There are many excellent recipes from a number of well known Kent restaurants and food suppliers. Plenty to try to re-create and plenty of restaurants to try too. Most recipes have super photos too, I do like to see what I am trying to prepare!”
“This book is great. The photography is on point. And its really nice being someone from Kent reading about local produce and recipes. I have been to a few of the restaurants listed in the book so its always nice to see them pop up as you go through the book. I would recommend this book to anyone. But if you do live in Kent its obviously very special”
Do I have to pay to be included?
Not directly, but as producing a cookbook is very expensive we ask that you pre-order at least 50 copies at the wholesale price of £10 each. These have a RRP of £20 so you double your money. You should sell 50 in no time, and only have to sell 25 to break even. And it is marketing for you with the associated benefits.
If you pre-order 100 copies, will be give you 156 copies AND give you a free custom back cover featuring your restaurant AND give you 2 hours of food photography for free! Further details below.
Will the books sell?
In our experience from other books in the series then yes. Some retailers and restaurants are selling 50 copies a month. Guests particularly like to buy signed copies and often get multiple copies as tourist souvenirs or to give to their friends.
What do I have to do?
Simply submit 2 recipes that celebrate the food you produce. These should be able to scale down for 2-6 people to cook at home. We will discuss the dishes to ensure no repetition and we ask the the dishes are not too complicated. David will visit you himself or send one of our photographers to take photographs of the two dishes and a portrait of the chef.
Do I have to do any writing?
A little… we ask you to write you food philosophy, a description of each dish, why you like it and a cooking tip. And that is it. Full details are given below.
When will the books be out?
We hope by April or May ready for the summer tourist season.
What will the book look like?
We have shown a selection of pages from “Slice of Jersey” below for you to see.
When do I have to submit the recipes?
As soon as possible! We have had a nightmare getting recipes from some chefs so we have included a form below which you will be invited to fill out. Examples of the format and what we need are included for your reference. We HAVE to have the recipes by the end of February and you MUST use the form below.
Who else will be included in the book?
We aim to have a diverse selection of restaurants to best aid the reader. We want fine dining dishes alongside easier to make mid-week meals.
Where do I pay?
At the bottom of this page or contact us for our bank detials.
1. Pre-order 50 copies for £500 and we will give you 52 copies with a RRP of £1040.
2. Pre-order 75 copies for £750 and we will give you 91 copies with a RRP of £1820.
3. Pre-order 100 copies for £1000 and we will give you 156 copies with a RRP of £3120 and a free CUSTOM back cover.
Order Your Books
Remember that there this is only space for 25 restaurants. To secure you place please order below now. Alternatively we can issue you with an invoice.
We are really glad you would like to be part of this project. Take a look at the page examples below and the required text to give you an indication of what we need. We only have space for 25 restaurants in each postcode district and these will be given on a first come, first serve basis. This is defined by you pre-ordering your desired amount of books via PayPal or making a bank transfer to us. We will then be in contact to discuss the dishes and arrange a time to photograph the dishes.
Page Layout Examples
In the Kitchen we all wear our apron up. Like Marco once said… we are all Commis! I might know more than a lot of people (and surely less than many others) but I am always curious and interested…always learning.
Over the years we have created a great relationship with producers, farmers, fishmongers, foragers, etc…Our food is as local as possible and always seasonal. If something on he menu is not in season it is because we had pickled it, cured it, fermented it, preserved it, dried it…otherwise freshness is our key. Some vegetables don’t even go near a fridge….they get picked at 6am, deliver to us within two hours, washed, prepared and ready for lunch or dinner, respecting their natural sweetness.
Our approach to Eating is Nose to Tail…. I am a economist who doesn’t like waste as a matter of respect for the produce and the labour involved bringing it to us.
But my approach to Cooking is a “Productionist”. We like to treat a humble Onion like a valuable Truffle. Every season we pick certain produce and we try to develop new ways of extracting flavour, then other seasonal produce comes along and suddenly what didn’t work in one way works in another, with a lot of creativity and a good critical conscience dishes are created
Recipe Description Example
The parfait dish was developed from reflection on root vegetable desserts like carrot cake and pumpkin pie, after that it was picking a form either cake or cream based, thinking on how best to highlight the flavour it become a parfait. Adding garnishes to the dish required thinking about what went with the artichoke when its used in a savoury dish which is where the coffee came in. Adding the chestnut was a textural need that matched well with the season and flavour of the artichoke and the addition of the pear was to add a sweeter, dessert element as well as including produce from Kent.
Recipe Tip Example
When cooking the mackerel, hot pan seal the fillet skin side down till crisp in colour, turn over flesh side down remove from the heat allow the residual heat do the work whilst allowing it to rest in the pan.
Format for the Ingredients
160g venison haunch
3 fresh blackberries
50g Cavolo Nero
For the braised lentils
200g of Puy lentils, soaked for 30 minutes before using and then drained
10g of carrots, peeled and diced
10g of celery, peeled and diced
1tbsp shallot, diced
6g of thyme
1 bay leaf
3 juniper berries – crushed
2 garlic cloves, peeled
1 pinch of salt
For the braised red cabbage
150g red cabbage, thinly sliced with core removed
65ml red wine
50ml red wine vinegar
1/4 Bramley apple, grated
Format for the Method
For the Venison
Heat olive oil in a pan
Once hot, sear the venison all over
Place in a pre-heated oven (190c) for 4 minutes
Remove from the oven, baste with butter and allow to rest
Carve through the grain
Garnish with fresh blackberries
For the braised lentils
Soak the lentils in cold water overnight then drain
Sweat of the celery, carrot and shallot in a little olive oil
Add the juniper, garlic, bay leaf and thyme
Add the lentils and cover with chicken or vegetable stock and cook gently till lentils are slightly soft
For the braised red cabbage
Marinade all the ingredients for 24hours
Gently cook on stove till cabbage is soft
Once the cabbage is cooked, Pass off and reduce remaining marinade (thicken with a little cornflour if necessary)
Once thickened, mix back through the cabbage, this should coat and hold the red cabbage, with a glossy shine.
Recipes for 2 or 4 people please