- Matthew Fort and Paul Heathcote

Paul Heathcote’s Rhubarb and Black Pudding

By Matthew Fort and Paul Heathcote
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Not another chef’s book but a book about English food and English cooking and an English chef.

Paul Heathcote is one of the UK’s most successful chefs. Since opening his restaurant Heathcote’s at Longridge in Lancashire in 1989 he has gained two Michelin stars and was voted Egon Ronay Chef of the Year in 1994. All this, while serving such dishes as black pudding studded with sweetbreads, wing of skate with mussel and celery tartar, roast Goosnargh duck with potato cooked in cider and dumpling made from the leg; pig’s trotter stuffed with ham hock and sage, and strawberry shortcake. These are dishes which depend on local producers for the quality of their ingredients. They are distinctively English, distinctively Lancastrian even. They provide the basis for a book celebrating those culinary traditions whose renewal seemed, for a long time, as it would never happen. Lavishly illustrated with photography of both food and the changing seasonal landscape of the Ribble Valley.

Author: Matthew Fort , Paul Heathcote
Format: Hardback
Release Date: 03 Sep 1998
Pages: 224
ISBN: 978-1-85702-500-2
Paul Heathcote was born and brought up in Lancashire. He trained at the Sharow Bay Hotel, the Connaught and Le Manoir aux Quat’ Saisons. He is perhaps unique in applying the culinary techniques of French cooking to his own quintessentially English fare. He is now much sought after by the media.Matthew Fort is Food and Drink Editor of the Guardian. He has numerous awards including two Glenfiddichs. His family also comes from the Ribble Valley.

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