Since it opened its doors back in 2005, Roast restaurant’s mantra has been a simple one: to use produce from the nation’s farmers and fishermen to bring a new level of energy to British cooking. Its customers have long reaped the benefits, but now Marcus Verberne, the talented head cook at the acclaimed Borough Market eatery in London, is sharing its secret with a wider audience through the publication of Roast: a very British cookbook.
Dishes for all occasions
Featuring dishes for all occasions, from breakfasts and brunches through to lunches and dinners, this attractive and handsomely produced volume recreates for the home cook some of Roast’s most popular fare. Alongside all the classics can be found a host of new favourites in this best of British selection of fish, poultry, lamb, mutton, goat, pork, beef, game and vegetables, plus many ideas for puddings, cocktails and wines.
Over 100 recipes illustrate Verberne’s dual approach: to source the best local produce on offer and to let the flavours and textures speak for themselves. The result is delicious, fuss-free delights like toasted crumpets with poached eggs; Bath pig chorizo & sweetcorn; pan-fried gurnard fillet with clams in cider & wild boar pancetta; anchovy-rubbed, hay-baked leg of mutton with parsley & caper sauce and roast chicken with sage-roasted squash, smoked bacon & creamed sweetcorn.
Step-by-step instructions where needed
Unlike many cookbooks, the recipes here are all accessible; some are for basic preparations such as roasting potatoes or poaching eggs for which Marcus has included vital tips and rules that will ensure perfect results time after time. Other recipes are a little more ‘cheffy’ and use techniques that may be suited to more special occasions.
For the more difficult, unfamiliar preparations such as opening a live scallop or oyster, butchering a duck or rabbit or carving large joints, the book offers both step-by-step photographic instructions plus quick-response QR codes that once scanned, using an appropriate device, link to film clips of online tutorials with Marcus.
A celebration of quality British produce
The focus here is not only on the preparation of the final dish, but also on the vitally important role of those who provide its ingredients. The ultimate celebration of quality indigenous produce, Roast: a very British cookbook is Marcus’ personal tribute to the farmers, fishermen, growers, winemakers and other producers who with hard work, knowledge, skill and passion, inspire us to do their produce justice.
With a foreword by Iqbal Wahhab, owner of Roast restaurant and a renowned social entrepreneur and campaigner, fund raiser and mentor, Roast: a very British cookbook is published by Absolute Press on 7 November 2013. With an rrp of £25.00, the hardback will be available from all good retailers, online and in store.
Absolute Press is an imprint of Bloomsbury Publishing Plc.
About the Author
Originally from New Zealand, Marcus Verberne has no formal training. He began his career in Wellington after bumping into an old friend who was working at a restaurant where they were in need of a dishwasher. After his first night in the role, Marcus knew that he was meant to be in the kitchen. The head chef took him under his wing and two years later, he had risen to the position of sous chef.
Moving to Melbourne, Australia Marcus worked alongside Bill Marchetti at Marchetti’s Latin and then Cecconi’s. In 2001 he relocated to London and joined Le Caprice, leaving after five years to work at The Ivy and J Sheekey.
After a brief foray as head chef of The White Hart Inn near Colchester, where he enjoyed the foraging but missed the energy of the capital, Marcus took up an offer to become the head chef of Mark Hix’s restaurant at Brown’s and soon rose to be executive chef of the whole hotel.
Marcus took over the kitchens at Roast on New Year’s Day 2012.
Roast: a very British cookbook by Marcus Verberne (Absolute Press) is published 7 November 2013. £25.00, Hardback
Roast, The Floral Hall, Stoney Street, London, SE1 1TL
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