Valentine Warner

Valentine Warner

Author and chef
https://www.youtube.com/@ValentineWarnerFood
Biography

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under chefs including Alastair Little and Rose Cararina, before setting up a private catering company Green Pea. With a strong focus on robust, flavoursome food, Valentine believes that a real understanding of excellent ingredients, producers and the natural history of food contributes as much to the plate as the cooking. A very keen outdoors man, Valentine can often be found seeking new adventures outside the kitchen and, most likely, fishing. Valentine’s first hit series What to Eat Now (BBC Two) on the best food that Autumn and Winter have to offer was closely followed by a second series focusing on Spring and Summer. He presented Valentine Warner: Coast to Coast(Good Food), in which he travelled the country fishing and cooking his catch, as well as Ration Book Britain (Yesterday) and Valentine Warner Eats The Sixties (Yesterday). Valentine has been a chef for Great British Food Revival (BBC Two),Love Your Garden with Alan Titchmarch (ITV 1), Country Show Cook Off (BBC Two), Perfect… (Good Food) and My Kitchen (Good Food). More recently Valentine presented Valentine Warner Eats Scandinavia (Good Food) and two series called Hook It Cook It and Valentine Warner’s Wild Table: Canada (Fox). Valentine's two best-selling books accompanying What to Eat Now TV series. were followed by The Good Table: Adventures In and Around My Kitchen, and What to Eat Next, published in 2014. Valentine has also written for the Times, The Independent, Countryfile, Delicious, Waitrose Food Illustrated and Olive magazine, In addition to his food writing and TV presenting, Valentine Warner is also the co founder of Hepple Spirits, a Northumberland based distillery that focuses on creating deeply flavoursome and intensely botanical spirits while using machinery more often found in the perfume industry.

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Valentine's recommendations
The Independent Cook: Strategies for Seasonal Cooking

The Independent Cook: Strategies for Seasonal Cooking

Jeremy Round

A most comprehensive 'at home and abroad' seasonal guide and cookbook from a witty writer with an eye for intriguing and wonderful recipes.

Seven Fires: Grilling the Argentine Way

Seven Fires: Grilling the Argentine Way

Francis Mallmann

A book of astonishingly inviting recipes. The foundations - wood fire and grilling. Photos that make you want to climb into the pages and writing from a gutsy, emotional and passionate soul. Delicious!

Sud de France

Sud de France

Caroline Conran

Illustrated book offering a wealth of loved and lesser known dishes from Southern French cooking. A serious book with integrity. Both detailed and with great recipes.

Keep it Simple

Keep it Simple

Alastair Little and Richard Whittington

LEGEND! A brilliant chef who has has played an integral role in British food and where we are today. everyone should own it!

Nose to Tail Eating

Nose to Tail Eating

Fergus Henderson

Gutsy love, stand alone, funny in its brilliant 'no fluff' writing, simple , stylish, odd, timely. A landmark book from a wonderful man, great cook and bon viveur.

North Atlantic Seafood

North Atlantic Seafood

Alan Davidson

A comprehensive and thorough guide to fish in the Atlantic. A classic meticulously researched and with reliable good recipes with a sense of place

The Carved Angel Cookery Book

The Carved Angel Cookery Book

Joyce Molyneux

A wonderful book of creative and interesting recipes from one of the greats

50 Great Curries of India

50 Great Curries of India

Camellia Panjabi

An essential primer for those venturing into Indian cookery.

Edible Selby

Edible Selby

Todd Selby

A stand alone artistic oddity. Nothing quite like it. Outsider cooking and gastro safari cataloguing an adventurous man's tastes

Memories of Gascony

Memories of Gascony

Pierre Koffmann

A real favourite of a an early life through food. My copy is well thumbed and smeared with sauce

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What's playing in Valentine's kitchen?

Grace Jones, Crosby Stills and Nash, a lot of electronic bleeps