The Chiswick Cookbook Festival is here!

Date for your diary: the Chiswick Cookbook Festival returns

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And here we are, the great event in London is on: join the Chiswick Cookbook Festival for the ultimate celebration of cookbooks and food in the heart of west London.

A variety of magnificent locations will host some of the world’s finest chefs and cooks, sharing their top tips, favourite recipes, signature dishes and incredible knowledge.

Expect talks, chef demos, hands-on workshops, cooking, eating and plenty of festival fun.
The festival runs alongside the much respected and enjoyed Chiswick Book Festival and all proceeds from both events go to charity.

12th-16th September:
Some of the renowned chefs from the last edition: John Torode, Ella Mills
(Deliciously Ella), Melissa Helmsley, Jack Monroe with City Harvest, Jo
Pratt, Niki Segnit (The Flavour Thesaurus), Katie and Giancarlo Caldesi
from La Cucina Caldesi, Silla Bjerrum and Mallika Basu.

They discussed their published work, food and culinary experiences
alongside tastings prepared by our experienced chefs.

Founded and chaired by Lucy Cufflin, Jo Pratt and Fran Warde. They are
supported by a committee of highly experienced food appreciators from
Chiswick. Everyone involved is a volunteer. The event is sponsored by As
nature intended.

See you there!

Discover more: www.cookbookfestival.org

A QUOTE

“As I look at the spines of the cookbooks piled high on my kitchen shelves, the pages from within them come alive as I remember what I cooked from each and when. Flashes of family gatherings over a hearty stew, drinks with finger food far too big and the smell of fresh bread in my oven. It is so easy these days to click online to find a recipe in an instant but nothing beats turning the page of a good cookbook to be truly inspired.

The joy of immersing oneself into the whole story of a recipe, to understand where it came from and getting to know the author through their food is so inspiring. That’s why we had the idea to create the first ever Cookbook Festival  – so we can bring
cookery books to life. We hope you will join us and meet the authors, taste
their recipes, take part in a workshop or simply sit back and enjoy the food”
Lucy Cufflin, Chair of the Cookbook Festival organising committee.

Books: Do Sea Salt – The Magic of seasoning

The most important ingredients of all!

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Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it’s not just about flavour, these crystals contain trace elements needed for our very survival.

The new book, Do Sea Salt will change the way you think about salt – and how you use it. Written by the founders of Halen Môn, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover:

  • How to season your food properly;
  • The role that sea salt plays in our health;
  • How to make your own sea salt.

With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.

Small details

  • Written by a trio of award-winning salt makers
  • Insight into why salt is the most important ingredient in any kitchen
  • Features 20 delicious recipes – all with a salty kick
  • Stunning colour photography throughout
  • Out on the 2nd of May 2019

Halen Môn (which means Anglesey salt) is sold in high-end delicatessens and supermarkets like Harvey Nichols, Fortnum & Mason, Waitrose and Marks & Spencer – and loved by renowned chefs

Discover more: www.halenmon.com

ABOUT THE WRITERS

Alison and David Lea-Wilson started Halen Môn, the Anglesey Sea Salt company, in 1997. They have always made a living from the sea — first as fishmongers, then aquarium owners — and been fascinated by the process of making sea salt. In 2017, Halen Môn won the Queen’s Award for Sustainability, and in 2019, Alison and David were awarded MBEs for their services to business. Their daughter, Jess, is a writer and designer who has worked in the food industry her whole working life.

QUOTES

One must never underestimate the power of salt: life, nourishment, and certainly flavour. Anyone, including chefs, can learn how to master the finesse of salt from this book.’

Daniel Boulud, chef and restaurateur

‘The best salt in the world comes from Wales… Internationally renowned chefs like Blue Hill’s Dan Barber use Halen Môn’s pure, flaky salt in their kitchens.’

Condé Nast Traveler

HALEN MÔN SALT TASTING

The one-of-a-kind behind the scenes tour is recommended for anyone interested in salt’s place in our history, culture, food and in what makes Halen Môn Sea Salt PDO (Protected Designation of Origin) the world’s finest seasoning. Led by a trained guide the tour includes a tutored salt tasting and lasts approximately 50 minutes. You will have the opportunity to visit the new award-winning Saltcote and Visitor Centre, it lies on the banks of the Menai Strait in an Area of Outstanding Natural Beauty, next door to Anglesey Sea Zoo in Brynsiencyn.