North Wales is home to hundreds of artisan food and drink heroes whose award-winning produce is helping to make it one of the most exciting areas in the UK
for food lovers to explore. Writer and restaurateur
Cai Ross and chef
Toby Watson invite you to meet some of these hard-working creators, with recipes
to make the mouth water and the imagination soar.
AUTHORS: Cai Ross has been the owner and maître d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook book to celebrate 30 years of Paysanne, published worldwide by Little Holland Press.
Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus.
By:
Gilli Davies
Photographs by:
Huw Jones
Imprint: Graffeg Limited
Country of Publication: United Kingdom
Dimensions:
Height: 150mm,
Width: 150mm,
Spine: 10mm
ISBN: 9781802585377
ISBN 10: 1802585370
Pages: 160
Publication Date: 01 July 2024
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Unspecified
25 recipes, including: • Lobster bisque, lobster toast • Fried Crab rolls, herb mayonnaise • Crab with avocado and lime • The classic moules marinières • Salt and vinegar mussels, rouille • Sea bass ceviche, lime, ginger and chilli • Seared scallops, red pepper reduction and black olives • Rockellered Menai oysters • Grilled mackerel, beetroot and goats' cheese • Salt cod brandade, lemon oil, bruschetta • Barbecued sea bass with fennel and pastis -- Publisher: Graffeg
Huw Jones is a food photography specialist based in Newport, South Wales. His specifically designed studio is amongst the best equipped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. Huw's stunning images showcase Gilli Davies's recipes in the Flavours of Wales and Flavours of England series, as well as the range of seasonal cookbooks from Angela Gray's Cookery School, Jane Reynolds range of plant-based cookbooks as well as Maggie's previous cookbook, The Melting Pot. Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus. Cai Ross has been the owner and maî tre d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook book to celebrate 30 years of Paysanne, published worldwide by Little Holland Press.
