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 & garden
- & celebrates the greatest food drink & traditions of this fair l&. The combinations are electric: confit rabbit is paired with lovage breadcrumbs cured roe deer flirts with wood sorrel & 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. & the comfort of pies & puds
- pork & juniper pie Eccles cakes with Dorset Blue Vinny- is only enhanced by the apple juice cider & beer poured in equal measure. With 120 recipes & a year of seasonal inspiration in photographs & words Ethicureanism is a new British cooking manifesto.