This week, we sit down with Mike Davies, the chef at the helm of one of London’s most celebrated gastropubs, The Camberwell Arms, to leaf through his new seasonal cookbook, ‘Cooking for People’. Then, Petri Burtsoff heads to a Luscher & Matiesen winery on the Estonian island of Muhu to taste some of the nation’s unique tipples. Plus: Monocle’s Monica Lillis is in Somerset to learn more about the hotel and country estate that’s committed to the land and local culinary traditions. See omnystudio.com/listener for privacy information.
Hello, and welcome to the menu Monocle.
Radio's food and drink program.
I'm your host, Chia Rimela.
Coming up, we leaf through a book all about the joy of cooking for others.
I think in the book, I say cooking for people is an act of love.
And I think.
I believe that, and I think that it can be that in a restaurant as well.
Also on the program, we sample Estonia's finest wine bottles.
The berries that we're making, the wine of blackcurrants, cherries, pears, apples, everything.
So we've used them forever.
Plus, we head to Somerset to learn all about One hospitality venture's love for apples.
All that here on the menu on Monocle Radio.
Running a restaurant requires a chef to think about a million things at once, from sourcing to managing teams and hitting targets.
But the realities of the business shouldn't take away from the central instinct that leads most chefs into the profession.
But the realities of the business shouldn't take away from the central instinct that leads most chefs into the profession.
The pleasure in creating dishes for others to enjoy.
That's the spirit at the heart of Cooking for People, a new cookbook by the chef at the helm of London's celebrated gastropub the Camberwell Arms.
In his book, Mike Davis has been especially generous with his approach, grouping his recipes into evocative menus that are both enticing and accessible for home cooks.
From cold northern waters to bright clear days and dappled shade, his poetically titled menus take a cue from the seasons and are inspired by dishes experienced dining around Europe and the British Isles.
Mike joined me in the studio to tell me more.