The National Cookbook (HB)

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Oliver Peyton is a renowned restaurateur who believes that fantastic ingredients are the cornerstones of good cooking. Matthew Fort once described him as the Phineas T. Barnum of restaurateurs, saying 'He has a penchant for the spectacular and idiosyncratic'.

Since opening in 2006, the award-winning National Dining Rooms has established itself as a favourite with London National Gallery visitors, offering a great British eating experience.

In The National Cookbook over 100 traditional dishes are given a modern twist by restaurateur and Great British Menu judge Oliver Peyton and his chefs. With the emphasis on sourcing the freshest and most flavoursome ingredients, this beautiful book celebrates British produce throughout the seasons, from young spring asparagus to summer pudding, to Christmas roast goose. Familiar recipes get a new look - honey glazed ham is cooked with cider and lavender - but old favourites are not forgotten: comforting, rich, fish pie, retro coronation chicken, sticky treacle tart.

The Gallery experience is celebrated by stunning details of masterpieces from one of the greatest collections of Western European paintings in the world.


'At last the National Gallery, which holds Britain's art treasures, has food to match thanks to another national treasure, Oliver Peyton. Art and food go hand in hand, so you can take in Gainsborough's Mr and Mrs Andrews and then eat Olivera's banoffi pie. It completes the sensual experience'
Waitrose Food Illustrated

'The most beautiful book this season'... 'This book is an absolute stunner'
The Book Seller

authorOliver Peyton
Colour photographs100
PublishedFeb 2009
PublisherNational Gallery Company
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