Introduction Canapes Starters Shellfish Fish Meat & Game Poultry & Game Birds Sweet Petit Four Appendix Index About the author Acknowledgements
Celebrating his iconic, award-winning London restaurant, Jason Atherton presents his favourite Pollen Street recipes in this beautiful collection
Having worked under Pierre Koffmann, Nico Ladenis and Marco Pierre White, Jason Atherton ran Verre and Maze for Gordon Ramsay before opening his own incredible fine-dining empire. Jason’s not only a world-class culinary alchemist, but also featured in national newspapers, magazines and TV series, such as Great British Menu and My Kitchen Rules, and most recently as the host of BBC's The Chefs' Brigade. jasonatherton.co.uk / @_JasonAtherton
Jason is one of the most talented, hard-working chefs I know. He's
an obsessive and it shows, creating remarkably delicious and
approachable dishes that come from an intense passion for the craft
Chefs cook to nurture people and Jason understands this firsthand. His approachability and warmth extend to his cuisine, making him one of the best young chefs working today. Just like his restaurant, Pollen Street will wow its readers with both simplicity and finesse.
Jason is a gentleman chef. He cooks with quiet authority and lets his food do the talking.
Jason spent two years in my kitchen at ‘chez nico at Ninety Park Lane’. Two things stood out during this period. First his complete assurance and then his blinding determination. Add to this his talent and you have a young chef who now straddles the catering scene with panache and brilliance.
Jason is a chef turned restaurateur that bridges a gap between generations. He has the privilege to have worked alongside some modern classic masters and the wisdom to engage with, invest in and inspire today’s future talent… Luck has played no role in Jason’s journey. Only determination, ambition, knowledge, self-discipline and humility.
The cookbook chefs have been waiting for... providing a vital record of mainstream modern British fine dining in the early 21st century and a benchmark for all ambitious chefs to strike towards.