“This is a book written for oyster lovers by an oyster lover and will prove to be a handy memory-jogger when that craving for a dozen number twos sweeps over you.” – Charles Campion

The definitive oyster guide to London’s seafood bars, restaurants, retailers and markets. Written in association with the Shellfish Association of Great Britain, this book is ideal for seafood connoisseurs or those who wish to try something new.

• Foreword by Charles Campion
• Over 150 reviews of London’s top oyster establishments
• Listings include location, contact details, sample dishes, prices and types of oysters served
• A ‘spotters guide’ to UK oyster types
• Useful indices on London retailers, UK suppliers, UK and Irish oyster festivals
• Recipes and serving suggestions
• Charles Campion’s days out from London
• Handy ribbon marker with bookmark

For more books about food see: Bryan Webb’s Kitchen, Celtic Cuisine, Flavours of Wales, Food Wales- a second helping, Food Wales eating out guide second edition

11 top chefs and 24 kids cook up a storm in the kitchen. Cooks & Kids is a new cookbook for kids by kids!

From Lemon Curd Crumble to Chocolate Quickies, Vegetarian Dahl to Sunday Left-over Risotto, there’s something for everyone. Ideal for rainy days and budding chefs!

• Inspired by kids’ favourite dishes eleven top chefs turn kid’s favourite dishes into culinary masterpieces
• Expert tips to make kids comfortable and creative in the kitchen
• Save money and improve eating habits by showing kids how much fun they can have in the kitchen

11 top chefs featured: Mitch Tonks, Chris Lee, Atul Kochhar, Lisa Allen, Tom Kerridge, Stephen Terry, John Woodward, Matt Tebbutt, Gill Moss, Shaun Rankin and Bryn Williams.

Watch
little Macie, aged 6 bake her favourite fairy cakes and Criag, aged 7 cook stovies with the help of professional chefs.

In association with the National Fostering Agency the Cooks & Kids project aims to encourage kids help other kids less fortunate then themselves. All royalties go to the Magic Breakfast charity

Join in the spirit of Cooks & Kids and visit here for the latest about the project.

Cordon bleu cook Gilli Davies introduces this stunning collection of traditional Welsh recipes. With fresh local produce, traditional cooking techniques and brand new photography, the book gives even the novice cook a true taste of Wales.

Welsh cooking
Flavours of Wales provides over 80 traditional Welsh recipes from across the country, covering starters, main courses, snacks, desserts, drinks and baking. With recipes such as Spicy Mussel Casserole, Deep-Fried Laver Seaweed, Leek and Goat’s Cheese Parcels and Anglesey Shortbread, it’s the ultimate recipe book for Welsh cuisine. With the background of each recipe and cooking technique described, the book provides an insight into the history of Welsh food, and its place in Welsh culture.

Flavours of Wales includes:
• Fish
• Leeks
• Lamb, Beef and Pork
• Poultry
• Cheese
• Baking
• Pudding
• Drinks
• Wild Wales specialities

For more cookery books from Wales see: Bryan Webbs Kitchen, Celtic Cuisine, Food Wales- a second helping, Food Wales eating out guide second edition, London Oyster Guide

Welsh food
Farmers markets, food festivals, food websites and Welsh produce information are also included in the book. This pocket guide is an essential tool to discovering the best dining in Wales, and ideal for those who enjoy dining out.

Food Wales eating out guide second edition includes:

• Restaurant reviews
• Restaurant addresses and contact information
• Maps of each area
• Welsh produce information
• Food festival dates
• Farmers markets dates and locations
• Recipes from Wales’ top chefs

If you wish to comment on any of the places listed, or not listed, in this book please download and fill in this recommendation form and send to foodwales@graffeg.com

For more books on food from Wales see: Bryan Webb’s Kitchen, Celtic Cuisine, Flavours of Wales, Food Wales- a second helping, London Oyster Guide

Celtic food and recipes
Venison sausages, Scotch broth, Seared fillet of wild river salmon, and Braised pheasant are some of the traditional Celtic recipes included. Each chapter is introduced with a historic overview of Celtic cooking and food, and its influence on modern food.

Celtic Cuisine includes
• Over 160 recipes
• Starters
• Fish and shellfish
• Vegetarian
• Meat
• Puddings
• Baking
• Drinks and preserves
• Over 60 colour photographs

For more cookery books from Wales see: Bryan Webb’s Kitchen, Flavours of Wales, Food Wales- a second helping, Food Wales eating out guide second edition, London Oyster Guide

Tyddyn Llan Restaurant with Rooms
Welcome to Tyddyn Llan, home of Michelin-starred chef Bryan Webb in this beautiful book of recipes and behind-the-scenes hotel stories. It features over 100 delicious recipes, including Bryan’s signature dishes, a day in the life of the restaurant from suppliers to kitchen preparation, and information on his personal culinary heroes.

Awards for Tyddyn Llan
Bryan Webb is the winner of the Good Food Guide Wales three times in five years, two Egon Ronay Stars and a much-coveted Michelin Star for 2010.

Bryan Webb’s Kitchen includes:
• Over 100 Michelin star recipes
• Food heroes include Franco Taruschio, Colin Pressdee and Simon Hopkinson
• Wine lists and accompanying meals
• Featured suppliers
• Recipes from Bryan’s travels across the world
• A day in the life of Tyddyn Llan
• Over 150 colour photographs

For more cookery books from Wales see: Celtic Cuisine, Food Wales- a second helping, Food Wales eating out guide second edition, Flavours of Wales, London Oyster Guide

Welsh food and produce
Food Wales – a second helping will guide you through the four regions of Wales, rich in organic and naturally produced foods. With information about native foods, the best places to eat and the best producers in each area, the guide provides a wealth of information about naturally farmed, fished and foraged foods. With an A-Z of Welsh produce and a seasonality chart, showing the best time to eat natural ingredients, it’s easy to enjoy local foods at their peak.

Welsh recipes
With over twenty recipes from land and sea, the book shows how to use Welsh fresh produce for delicious dishes. Including oysters, pheasant, pigeon and lamb, Food Wales – a second helping is ideal for cooks who wish to eat with the seasons.

Food Wales – a second helping includes:
• Over 150 producers contact details
• Over 175 restaurants, hotels and cafes
• Over 20 recipes using local produce
• Farmers market details
• Food festival dates
• A to Z of Welsh food
• Seasonality chart

For more books on food from Wales see: Bryan Webb’s Kitchen, Celtic Cuisine, Flavours of Wales, Food Wales eating out guide second edition, London Oyster Guide