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.
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