Bill Sewell of Cafe@Allsaints* fame has written his first cookbook for 20 years and he think it’s a cracker. Bill’s Kitchen is a collection of the very best recipes from both his cafes and his home life. The best of the best.
Bill has used our free range chicken throughout the recipes in his new book and we even get a mention ….
“And throughout the book you’ll find a commitment to local sourcing and attention to provenance – indeed there’s a chapter devoted to this subject……We only use free range chicken and it all comes from beautiful Springfield farm near Leominster. These connections inform my cooking and this cookbook”
“The recipes here are an ethereal mix of hearty and delicate, of simple and complex… I could eat any and all” says Shaun Hill, Food writer, broadcaster and Michelin-starred chef/patron at The Walnut Tree Inn
Bill has set up a Kickstarter funding target to fund printing
of the book and has already smashed it. He now intends to increase the print run as the interest is greater than he thought. Springfield Poultry are delighted to have supported Bill in his quest.
*Bill created his first restaurant ‘The Place Below’ in the crypt of St Mary-le-Bow in 1989, followed by Café @ All Saints, Hereford (1997), The Refectory at St David’s Cathedral (2005) and the Michaelhouse Café, situated in St Michaels Church in Cambridge (2008).