30 Years of Cold Coffee

Showcasing spankingly fresh halibut with a delicate fennel flavoured nage sauce, orange, fennel seed cracker and fennel ice cream. Page 146

Dive into a rich collection of over 200 recipes that work in today’s kitchens.

Some of my favourite dishes are featured here as an insight into the book, why it was written at all and which ones stand out for me as personal favourites that carry nostalgia and some deep connections to great kitchens.

Halibut from Gigha with a fennel & orange nage

Venison liver & mushrooms on toast

An autumnal show stopper bringing together earthy mushrooms, hedgerow fruits elderberries & brambles and the rich gamey flavour of venison liver. Page 90

Ballotine of Duck

An old school tekker of skinning, stuffing, sewing, caramelising, re stuffing, searing and poaching at 63c to combine perfectly cooked Duck and Foie Gras as a show stopping starter. Page 79

There’s a big section on beef too!! Page 197

The meat section of this book features 2 of my long serving suppliers Ben Hannaby from C&P Meats and Walter Rose of Devizes. Purveyors of some of the finest rare breed and professionally prepared meats in this country. It makes our job an absolute pleasure working with people this passionate about produce.

Beautifully written and photographed – M. Hastings- long standing customer of Matt’s cooking.

This book beautifully captures the journey of a chef, blending recipes and stories that inspire. A must-read for anyone passionate about cooking at any level!

Chef Seamus Smith

★★★★★