Oct 17th 2017
'Local' with Author & Critic Andy Lynes
Cook the Books returns with a 'Special Edition' event with food critic Andy Lynes, author of Brighton's Best Cookbook.
Andy, one of the most followed UK restaurant critics, will start the evening with a few words about how he put Brighton’s Best Cookbook together and his approach to recipe writing and editing.
We’ll follow as usual, with a brief intro to what each of us has brought followed by a two-course feast of home-cooked food.
The theme this month is ‘local’ – think about ingredients grown or produced nearby; dishes inspired by those you’ve tried at our region’s restaurants; or perhaps something traditional, maybe Sussex Pond Pudding or the infamous Banoffie Pie?
Signed copies of Brighton’s Best Cookbook will be available to buy on the night.
The Lewes Arms, Mount Place, Lewes, BN7 1YH
7.30pm to 10.30pm
A celebration of autumn, making the most of the season's bounty: pumpkins, apples, figs and warming spices.
Barbecue at Lewes Community Allotment where we'll feast on chargrilled and woodsmoke flavours, Southern food, salads and savouries
Share tips and recipes to help broaden the repertoires of those transitioning to a new diet and those unused to cooking 'free from' foods
Dig into your favourite cookbooks for the most ingenious recipes or make something new in honour of a Superchef
Multicoloured salads, vivid dips, jewelled fruits and bright marinades
A conceptual supper party inspired by art. C'est n'est pas une rocky road...
Bring a taste from a favourite novel or maybe a dish cooked in the style of an author
Start the year with a little zing!
Celebrate bonfire season with a dinner infused with the flavour of smoke
On Food Writing
Kerstin Rodgers, Hattie Ellis & Josh Sutton discuss their craft
At the Farm
Barcombe Nurseries tour and DIY pizza supper
Photographer Emma Gutteridge wrote a lovely blog post about this event.
An evening inspired by happy childhood memories and those we love
Bring a dish made special by a keynote or blend of fragrant spices
Bring a dish and the cookbook it came from to share with the group