Author(s): The Ethicurean
The Ethicurean philosophy is simple: eat local, celebrate native foods, live well. The Ethicurean is quietly changing the face of modern British cooking:- all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden,- and celebrates the greatest food, drink and traditions of this fair land. The combinations are electric: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy: honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds - pork and juniper pie, Eccles cakes with Dorset Blue Vinny- is only enhanced by the apple juice, cider and beer poured in equal measure. With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.
The future of British cooking, inspired by the food of the past: a year of recipes, ingredients and photographs from a walled garden in Somerset
"There's a magical walled garden just outside Bristol. Inside, instead of fairy stories, you'll find the most creative, seasonal and joyful cooking, a hearty serving of boozy bonhomie and a dash of English eccentricity. This book offers a delicious diversion from the everyday - it's your key to the garden." -- Marina O'Loughlin "A splendid picture of a walled garden, tinctures, cider, bowler hats and cooking in seasons, all make up the Ethicurean" -- Fergus Henderson "The UK's answer to NOMA" -- Fiona Beckett
Inspired by their shared passion for ethical eating and British seasonality, The Ethicurean was founded by four friends in their 20s at Barley Wood Walled Garden, a few miles to the west of Bristol, in 2010. Jack Adair-Bevan is a writer, wild meat hunter and mixologist fascinated by food history. Paula Zarate, born in Mexico, is the backbone of The Ethicurean. She gave up a previous career as senior legal counsel to support this sustainable venture. Matthew and Iain Pennington are self-taught chefs. They focus on balancing bold flavours & culinary technique fortified with foraged wild produce.