are delighted to announce the publication of its latest recipe book and fine dining guide Relish North West Second Helping. This hard back edition of the award winning range of recipe books features the cream of the North West’s culinary talent, and North West local Paul Askew features in the book with The Art School, and he also penned the foreword for the new book.
Featured in the book are a very diverse line-up of restaurants from right across the region, including restaurants from Liverpool, Manchester and through the heart of The Lake District, so for anyone living in the North West, it provides a treasure trail of great destinations for fine dining.
Featured in this book will be Askham Hall, The George and Dragon, The Hare and Hounds, The Punch Bowl, The Golden Fleece, The Black Swan, Evuna, Twelve Restaurant, The Art School, 60 Hope Street, Manchester House, Peter Sidwell Keswick Cookery School, Nutters, The Bird, Allium By Mark Ellis, Holbeck, El Gato Negro, Sun Inn, Gilpin Lodge, Leathes Head, Bistro at Lakes Distillery, Lunya and The Con Club.
This selection of restaurants is as wide and diverse as you will find anywhere in the world, and exemplifies the fantastic North West region as a culinary hotspot. In the Foreword to the book, Paul Askew comments on the rich and vibrant nature of the region: ‘From our coastal waters, to our forests and fields, our climate shapes our people and our food. Enjoy this book and all that it contains. Please support the independent artisan restaurants and producers in this book. Be an ambassador for the food culture of our great region and share our story with foodies across the country and beyond.’
‘The North West is home to some of the most fabulous ingredients, producers and restaurateurs and this book captures the very essence of what makes our region so special with stunning photography and chefs’ top tips.’
Duncan Peters, Managing Publisher for Relish Publications commented: ‘This latest North West book is a sure fire winner, as it combines some of the most outstanding culinary talent we have ever assembled in a single volume. With the contributions of outstanding chefs like Paul Askew, Mark Ellis, Andrew Nutter and Peter Sidwell, who are national names and highly regarded by their peers, we have brought together not only an excellent line-up of chefs, but they have contributed a platter of recipes which makes this a must have book for any real foodie. The photography in this Relish volume really does the quality and calibre of the content justice.’