‘BEYOND NOSE TO TAIL’ A KIND OF BRITISH COOKING PART II - Fergus Henderson & Justin Piers Gellatly St Eval

‘BEYOND NOSE TO TAIL’ A KIND OF BRITISH COOKING PART II - Fergus Henderson & Justin Piers Gellatly St EvalFergus Henderson, award winning author of,Nose to Tail Eating. Inspires with more carnivorous classics such as Deep Fried Rabbit, Pigeon pie, Venison Liver and Pressed Pigs Ear. Justin , head chef at St. John restaurant introduces us to the world of breads and sweets, sourdough loaves and lardy cakes, puddings such as Chocolate Baked Alaska and Burnt Sheeps Milk Yoghurt. This covetable collection is complimented by quirky colour photographs.

a real show stopper

please contact us

It has a good weight as is custom to Murano pieces

table centre

Peacock Print Turquoise  printed dressing gowns with striped cotton lining

This piece is an antique and dates back to the 1800s

the perfect desk accessory to brighten your day

Smythson's signature gilt-edged

equally would make a wonderful coffee mug for the mornings

Depth 49cm

Glass Height 9

These timeless