Roast : a very British cookbook

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Roast restaurant is a champion of British cooking and Britain's farmers and producers. Located in the foodie mecca of Borough Market, this award-winning, unique restaurant celebrates both heritage and innovation on its seasonal British menu. Now you can recreate Roast's famous food and drink in your home with the Roast cookbook.

For the most important meal of the day, try a full range of classic British breakfasts and brunches, including the Mighty full Borough. There are delicious options for lunch and dinner too, such as Pan-fried gurnard fillet with clams in cider and wild boar pancetta, Fillet of red deer Wellington with haggis, girolles and bashed neeps, and Anchovy-rubbed, hay-baked leg of mutton with parsley and caper sauce. You'll find all the classics among new favourites in this best of British showcase of fish, poultry, lamb, mutton, goat, pork, beef, game and vegetables, plus many ideas for British puddings, cocktails and wines.

For the more difficult, unfamiliar preparations such as opening a live scallop or oyster, butchering a duck or rabbit, or for carving large joints, there are not only step-by-step photographic instructions, but also QR codes that link to film clips of head chef Marcus Verberne guiding you through a certain technique. Between recipes, read all about the restaurant's excellent suppliers and producers from around the UK and find essays on foraging and carving.
The Roast cookbook will be one you reach for often, whether it is to create a full dish or meal or even just for a quick tip.

Foreword by Iqbal Wahhab, owner of Roast restaurant.
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Product details

  • Hardback | 320 pages
  • 215 x 260 x 33.02mm | 1,362g
  • Bath, United Kingdom
  • English
  • Full-colour photographs throughout
  • 1408193469
  • 9781408193464
  • 315,926

About Marcus Verberne

Roast restaurant is owned by Iqbal Wahhab OBE, one of the most influential restaurateurs in the UK, founder of the Cinnamon Club restaurant.

Marcus Verberne is the incredibly talented head chef at Roast restaurant, previously the executive chef at Brown's Hotel in Mayfair. Prior to that he worked at Le Caprice, The Ivy and J Sheekey. He is a gifted food writer, whose fascination for the provenance of food and recipes shines through his recipes at the restaurant and through the pages of this beautifully illustrated book.

Twitter: @RoastRestaurant
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Rating details

13 ratings
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3 15% (2)
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