Slice of Hampshire Book

“Slice of Hampshire” is a new cookbook celebrating the food of Hampshire and follows on from our soon to be released “Slice of Kent”. The book will have 2 recipes each from 20-25 eateries and be available for sale from the (we hope) the restaurants, book stores, gifts shops and tourist locations, 

It the idea of David Pearce, who previously worked at a Michelin Starred restaurant for many years before setting up his own fine wine merchants, This led to two book commissions from a major publisher. Skip forward a few years, and David was running a successful photography business when he decided to publish books on photography for fellow professionals. These sold tens of thousands of copies until they ran their course. Coming back to the present, David has decided to enter the world of publishing again as a natural progression from his job as a food and drink photographer. The “Slice Of” series is a passion project to celebrate local food and we are delighted to choose Hampshire for our 3rd book. 

We have personally selected the restaurants we would love to include in the book and you are one of them (assuming we sent you an invitation and you did not stumble across this page by accident!). We do get asked a number of questions about this which we have answered below. 


Do I have to pay to be included?
No you do not – you have been selected on merit.  However, if you would like me to photograph more of your food/interiors/people I am happy to stay longer and offer you the special price of £300 for up to 4 hours. If you opt for this I will give you 20 copies of the book Free of Charge worth £400 to sell. Effectively meaning you get the photography for free, make £100 and are in the book! This is the perfect win-win in our eyes. 

Can we buy the book to sell? 
Yes – and we would really appreciate that. The price is £10 per copy with a £20 cover price. If you order and pay at the time of photography, we will give you 25% extra copies for free. This can be combined with above. For example, £500 would get you 4 hours of photography and 45 books with a retail value of £900. 

What do I have to do?
Simply submit 2 recipes using Hampshire produce as the main ingredient. This should be able to scale down for 2-6 people to cook at home. We will discuss the dishes to ensure no repetition to the sooner you chat to us the better!. I will visit you in April – June to photograph the 2 dishes. This takes no more than 30 minutes and I will also need to take 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 the dish and why you like it and a cooking tip. And that is it.

When will the book be out?
We hope by the beginning of July ready for the summer tourist season.

What will the book look like?
We have shown a selection of pages from “Slice of Kent” 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.

Who else will be included in the book? 
If Kent is anything to go by then pretty much all the top restaurants including Michelin Starred ones. I hope to include 20-25 restaurants in total. 

Is anything else included in the book? 
Yes – we will have features on local growers, artisan producers and drink makers. 

Next Steps

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. Then email us on with you recipe suggestions. Once agreed, come back to this page and fill out the form. We suggest filling it out as a Word document and the copy and paste or just send us the Word document (but please ensure you include everything and adapt the recipes for 2-6 people.


Page Layout Examples

Text Examples

Philosophy Example

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
20g raisins
50g sugar
1/4 Bramley apple, grated
10g honey

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.


Submission Form

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