A number of the UK’s top chefs have contributed to a cookbook that is aiming to raise funds for hospitality workers affected by Covid-19.
The charity cookbook – Feast With Purpose – includes recipes from leading names such as Michel Roux Jr, Tom Kerridge, Rick Stein and Prue Leith and is the latest initiative from chef Simon Boyle, the man behind the Beyond Food Foundation.
Beyond Food helps disadvantaged and vulnerable adults get the training they need to work in the hospitality industry, with a number of recipes from its apprentices appearing in the book alongside those provided by some of the greatest names in cooking.
The aim of the book – alongside raising much-needed funds for the industry – is to celebrate food with recipes which suit everyone from enthusiastic beginners to the more serious cooks.
“We’ve pulled together an amazing and inspiring collection of recipes, from some astounding chefs, all during lockdown,” said Mr Boyle.
“It’s been a labour of love, but it’s reminded me about what’s at the heart of what we do – the power of food to inspire, bring people together and give purpose to our lives.
“But it’s not just about cooking. This is also about doing our bit to support an industry that is seriously struggling. A job in hospitality is one that I would usually associate with hope and opportunity; one of a few where you can literally work your way up from the bottom.”
“Restaurants have been profoundly affected by this crisis. Many won’t make it through this pandemic and even those that do will need to reinvent themselves to some extent,” he said.
“We’ve seen great resilience from many, but it remains a hugely challenging time and it’s crucial that we do what we can to support those in need.”
Feast With Purpose – published by Chef Publishing – features 130 recipes including:
– Nathan Outlaw’s Fish Pie
– Tom Kerridge’s Monkfish & Coconut Curry
– Michel Roux Jr’s Roasted Pears with Nougat & Dark Chocolate Sauce
– Simon Boyle’s Mushroom & Butterbeans on Toast
Digital downloads of the book are now available at £25, with hard copies at £65 available from mid-August.