Neil Buttery is a chef and food blogger from Leeds, living in Manchester who specialises in British food from a historical perspective, cooking familiar favourites, forgotten dishes as well as food that has unfairly acquired a bad name. It all began with Neil Cooks Grigson, a blog on Jane Grigson’s book English Food started during his PhD in 2007, British food became an obsession and he set up his second blog British Food: A History whilst living in the USA, it was cooking for his American friends that he decided to make food his business and set up The Buttery in 2012 back in Manchester. He now sells-out regular Pop Up Restaurants and Pud Clubs at Buttery HQ (i.e. his terraced house), as well as offering services as a personal chef for private dinner parties and gatherings. He regularly has stalls at various artisan markets in Manchester. This year he was invited to take part in a cookery competition in The Telegraph as well as a Jane Grigson tribute for BBC Radio 4’s Food Programme. He also set up Levenshulme Market CIC in 2013 which was nominated for a BBC Food & Farming Award in 2015.Read More
Simply the best book on British Food around. Everything from lowly haslet to lobster. Absolutely essential.
Amazing coverage of English Food from a historical perspective. Gives so much context. The most used cookery book I own. Almost worn out my second copy.
A wonderful treasure trove of bread recipes spanning all of British history, beautifully written
All the basics in one foolproof place. Even though some recipes seem dated, it's still very relevant and still teaching me
I have my Mum's copy and I still use it all the time, good, homely family cooking. Used to cook from it with my Mum.
Jane make you think about certain ingredients that you've never considered before such as celery, and renews enthusiasm about forgotten ones like sweetbreads and rabbits as well as the more obvious chapters on strawberries. Just shows how ANY ingredient can be versatile
So much is covered in this single volume. I've adapted so many of these recipes and put them on my menus. Great 19th century British Raj recipes in there too, which I find so interesting.
Such comprehensive coverage in one single volume. Every recipe you could possibly think, written with wit, simplicity and brevity. Worth it for the stock recipes alone.
Written before he was well-known, and is his best work. Simple and useful recipes as well as complex multi-stage recipes that really help you learn to organise yourself in the kitchen
The most recent book on my list. An amazing range of recipes that encourage savour and greed.
I'm old school and listen to the radio - Radios 4 and 6 mainly