Summary
The Ethicurean philosophy is simple: eat local, celebrate native foods, live well.The Ethicurean is quietly changing the face of modern British cooking, all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden, and celebrates the greatest food, drink, and traditions of this fair land.The combinations are electric: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy: honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds--pork and juniper pie, Eccles cakes with Dorset Blue Vinny--is only enhanced by the apple juice, cider, and beer poured in equal measure.With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.
The Ethicurean is inspired by shared passion for ethical eating and British seasonality, andnbsp;was founded by four friends in their 20s at Barley Wood Walled Garden, a few miles to the west of Bristol, in 2010. Jack Adair-Bevan is a writer, wild meat hunter, and mixologist fascinated by food history. Paûla Zarate is the backbone of The Ethicurean. She gave up a previous career as senior legal counsel to support this sustainable venture. Matthew and Iain Pennington are self-taught chefs. They focus on balancing bold flavorsnbsp;and culinary technique fortified with foraged wild produce.
![Cover image for The Ethicurean cookbook : recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year / [Matthew Pennington, et. al].](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for The Ethicurean cookbook : recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year / [Matthew Pennington, et. al].")