The Ivy Now

The Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that&rsquo;s glamorous and romantic about dining in the capital.The original Ivy was established in 1917 on the very site where it still stands, in the heart of London&#39;s Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it&rsquo;s time for a new peek behind those famous stained-glass windows.The Ivy Now contains all the dishes, secrets and stories behind the restaurant&rsquo;s success. Charismatic Director and former ma&icirc;tre d&rsquo; Fernando Peire tells the story &ndash; the history, the theatre, the celebrities and the scandal &ndash; and with classic recipes from Executive Chef Gary Lee, including the Ivy&rsquo;s signature shepherd&#39;s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.

Fernando Peire is on the Board of Caprice Holdings and is Director of The Ivy restaurant &amp; private room, and The Club at The Ivy. He joined The Ivy in 1990 as Senior Ma&icirc;tre d&#39;, a position he held for eight years. In 1999, he left the company to relaunch Quo Vadis in Soho before undertaking consultancy work abroad and in London. In March 2007, Fernando was lured back to the group as Director of The Ivy. He also oversaw the opening of private members&#39; club The Club at the Ivy in September 2008. 
Gary Lee was formerly Junior Sous Chef at Le Caprice under Mark Hix. He has been Head Chef at The Ivy restaurant since 2007, promoted to Executive Chef in 2011. The major refurbishment of 2015 saw Gary introduce an exciting new menu that has proved extremely popular.

Fernando Peire

Books by Fernando Peire

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