This new reworked edition of the highly successful book Big Flavours and Rough Edges celebrates the birthplace of the gastropub movement, The Eagle, and the way its food has revolutionized the British pub scene. With a number of new recipes from the many and great British chefs that have passed through its doors, this classic work has been beautifully redesigned and promises a world away from the pretentiousness and overcomplication of traditional restaurant books. Having achieved many national and international awards since opening in 1991, The Eagle continues to provide the same stripped-back combination of good food and a relaxed atmosphere that, thanks to the pioneering efforts of this now familiar place, has become a dearly-loved institution.
Book Description
Editorial Reviews
About the Author
David Eyre is cofounder and former chef at the Eagle and a former food writer for Arena. Fay Maschler is the restaurant critic for the London Evening Standard.
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