Cooks & Books: Anna Hedworth for Service

"A considered use of fresh, bright flavours and produce is a constant delight throughout this lovely book. It is a beauty, and reflects Anna's soul in each dish." ~ Jeremy Lee

"A peek behind the doors of a vibrant restaurant kitchen - its highs and lows - and a glorious collection of recipes. Anna Hedworth is brilliant with flavour." ~ Diana Henry

Originally an architect, Anna cut her teeth at Jeremy Lee's Quo Vadis and Rochelle Canteen, before setting up two award-winning establishments in Newcastle upon Tyne: Cook House and Long Friday. Cook House has won accolades from Michelin, Observer, the Times, Guardian, the Good Food Guide and many more. 

Her first book, Recipes and Stories from Cook House, was named one of the Top 10 Food Books of 2019 by The Sunday Times. Cook House was named Restaurant of the Year 2019 by the Financial Times and has held a Michelin Plate since 2021.

She joins us for Service, Anna takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It's an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves - this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna's passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna's restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.