A Very British cookbook – Roast

Three years ago, I did not own a single cookbook. Fast forward to today, my shelf is now home to a couple of beautiful cookbooks in addition to my architecture collection. Inside one of them, the recent Plusixfive cookbook has a full page spread of a photo I took! It is such a pleasure to browse through these cookbooks when out of ideas on what to cook for dinner. My latest addition is Roast – a Very British cookbook by Marcus Verberne.

20131031-DSC_5093
Roast restaurant opened in 2005 with a mantra that is “to use produce from the nation’s farmers and fishermen to bring a new level of energy to British cooking.” Located in Borough Market, on the mezzanine level of the Floral Hall, one needs to look up to admire this jewel directly above Brindisa and the Ginger Pig stall off Stoney Street. Its elegant white interiors and amazing high ceiling space offers diners another perspective into Borough Market and gorgeous views out towards the Shard and St Paul’s.

Last week, I was invited to Roast for the launch of their first cookbook written by their head chef. I have never been to Roast but have heard good things about the breakfast which they serve.

20131101-DSC_5167

20131031-DSC_5111

20131031-DSC_5165

Shortly after we were seated, Marcus Verberne, Roast restaurant’s head chef came out to our table to welcome us to the restaurant. He gave us an introduction to his first cookbook and how he went about writing it. Originally from New Zealand, Marcus has been living in the UK for the past 12 years. His career in food began in Wellington before he moved to Melbourne and finally London. It was a pleasure to listen to the passionate chef talk about the thought process behind the cookbook and his love for British produce.

The cookbook’s recipes are written to be accessible for home cooks. It is filled with gorgeous photos by Lara Holmes whom Marcus spent quite some with during the documentation of the cookbook. Besides recipes, the cookbook has step-by-step photos from how to fillet fish to carving meat. You can even scan the QR codes in the cookbook to watch a video for further information! Amazing!

20131031-DSC_5125

Prior to us ordering our dinner, Marcus took the opportunity to explain to us about their menu and where they have sourced their produce from. It was featuring some of the recipes from the cookbook and we were given recommendations on what to order. As it was Thursday, Marcus mentioned that they had roasted a whole rare breed suckling pig which was their Thursday daily special. What I really enjoyed during the evening was listening to Marcus whilst flipping through the visual cookbook and there it was, a slightly charred roasted suckling pig on the third page of the cookbook.

However, I did not end up ordering the roast suckling pig but instead went with the chef’s recommendation of roast breast of Yorkshire cock pheasant with sprout top hearts, chestnuts and wild boar bacon for mains. It definitely did not disappoint! The roast pheasant breast was so tender and well complemented by the sweet chestnuts and saltiness of the wild boar bacon. Giulia and I both had the same and loved it! For starters, I had the seared Isle of Mull hand-dived scallops with whipped apple mash and smoked black pudding which was delicious.

20131031-DSC_5103-2

20131031-DSC_5113

20131031-DSC_5119

20131031-DSC_5122

20131031-DSC_5120

When it came to dessert, I chose the sea buckthorn berry pousset to end the evening. I was extremely intrigued by Marcus’ explanation on how they picked this berry as the branches of this shrub are thick, dense and thorny. The dessert which came was an amazing orange, almost fluorescent and was delightful to taste. Federica had the poached pear with ginger shortbread, walnut and honey ice cream whilst Giulia chose the sticky date pudding with toffee sauce and Neal’s Yard creme fraiche which all looked amazing.

20131031-DSC_5137

20131031-DSC_5135

20131031-DSC_5140

20131031-DSC_5164

20131031-DSC_5160-2

It was a pleasure to have met Roast’s passionate head chef, Marcus and tasted the outstanding dishes of Roast restaurant. I cannot wait to try out some of the recipes in the cookbook. Stay tune!

Roast – a Very British cookbook is now available from all good retailers, online and in store, for £25 (RRP).

*There is a twitter prize draw going on now for the month of November held by Roast Restaurant where you could win a signed copy of the Roast cookbook!

Roast Restaurant
The Floral Hall, Borough Market
Stoney Street, London SE1 1TL

*I was a guest of Jori White PR & Roast but all views here are my own.