The Gilbert Scott Book of British Food

Rediscovered traditional British dishes from Marcus Wareing’s celebrated restaurant.

Marcus Wareing began his restaurant career at The Savoy, aged just eighteen, before moving to work alongside Albert Roux at Le Gavroche. In 1999, with Gordon Ramsay's backing, he opened Pétrus in The Berkeley hotel in London's Knightsbridge. Pétrus won its second Michelin star in 2007 as well as the AA's ultimate accolade of five rosettes and was relaunched as Marcus Wareing at The Berkeley in 2008. In 2011 Marcus opened his second restaurant, The Gilbert Scott. He lives in London with his wife and three children.

Next to the hustle and bustle of London’s St Pancras station, The Gilbert Scott, Marcus Wareing’s latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and food lovers alike have flocked to this stunning new brasserie and bar. 
 
The aim of the menu is simple: to pay tribute to the historic charm of the building with rediscovered and re-imagined traditional British classics. Yorkshire fishcakes, Dorset jugged steak, cock-a-leekie pie, Mrs Beeton’s barbecue chicken, London Pride battered cod, gingerbread pudding, Kendal mint cake choc ices and the best lemon drizzle cake you’ll ever taste are just some of the 130 recipes in the book. 
 
With stunning photography throughout, The Gilbert Scott Book of British Food allows you to celebrate these recipes at home, be it for brunch, lunch, a weekend feast, an afternoon baking or a terrific cocktail to ease you into your meal. Above all, it is a glorious tribute to some of Britain's greatest traditional dishes.

Marcus Wareing

A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive

Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers

Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour

Marcus Wareing's recipes couldn't be further from Fat Duck fiddliness... this book is all about comfort food. There's little banter, just lots of favourites, such as sausage rolls, curries, roasts and page after page of sweet treats. Nutmeg and Custard is a welcome addition to the domestic-kitchen bookshelf

In Marcus Wareing's Nutmeg &amp; Custard, you'll find a recipe for every occasion to suit every taste. Ideal for the aspiring home cook and anyone who loves great food, Marcus' recipes are all about bringing out the very best in simple ingredients. 
 
Inspired by everything from childhood memories to travels abroad, Nutmeg &amp; Custard is jam-packed with over 150 stunning recipes from smoky pulled-pork butties and spiced seafood chowder to the beautifully simple pesto popcorn and the wonderfully comforting home-made crumpets with burnt honey butter. 
 
It's the kind of family-friendly food that begs to be shared time and time again, so celebrate the very best of home cooking with this ultimate collection of indulgent recipes.

Marcus Wareing

Praise for Nutmeg and Custard

A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive

Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers

Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour

A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive

Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers

Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour

A book filled with what's important to people who love cooking - good ideas, things to learn and ways to make everyday dishes come alive

Packed with ideas that reinvent the classics: crumpets, sweetcorn fritters, rack of lamb, fillet of salmon and upmarket beef burgers

Full of simple, sophisticated recipes... guaranteed to lend the most disorganised cook an air of effortless glamour

Books by Marcus Wareing

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