A unique cook book shows home chefs how to try Cheshire’s finest recipes in their own kitchen.
Featuring more than 50 dishes, which use the county’s best produce and highlight local suppliers, the Cheshire Cook Book is now on sale.
Chester restaurants who have supplied recipes include The Chef’s Table and Joseph Benjamin.
Executive chef at the Michelin star restaurant The Chester Grosvenor Simon Radley has written the book’s foreword.
He said: “World-famous cheeses, rare-breed meat, the freshest fruits and seasonal vegetables can all be sourced from within the county.
“This book is a celebration of all the people who farm, grow, make, cook and promote them.”
Simon has contributed his Dexter beef rib, parsley-buttered carrots and onion tarte tatin recipe.
The Chef’s Table have put forward their ‘prawns in two parts’, while Joseph Benjamin submitted their ‘queen scallop with garlic and parsley’.
Head chef at fine dining restaurant Willington Hall Paul-Anthony Smith is a big fan of the Cheshire food scene.
He said: “It’s amazing to be included in a cookbook that showcases the best food and drink that the Cheshire region has to offer.
“We at Willington Hall are all very proud to be a part of it.”
Among the venues featured are Harthill Cookery School, the Great North Pie Company in Wilmslow and Chime in Northwich.
The Cheshire Cook Book is the ninth in the ‘Get Stuck In’ series by Meze Publishing.
It retails at £14.95 and will be available soon in all of the businesses featured in the book as well as select local gift shops, book shops and online.
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