Dimensions
188 x 238 x 16mm
The Eagle was born in a dingy pub in Clerkenwell, London, in 1991, and proceeded to blow away the neighbourhood with its relaxed, loose-limbed atmosphere and stunning, southern European food. Set up in reaction to the "ponciness" of restaurants, it was quickly dubbed the first gastropub, winning plaudits both nationally and internationally. The blueprint of stripped wooden floorboards, chalked menus, battered sofas and hearty, vibrant cooking has been much imitated, and its success has sparked a revolution in British pub food.
In 'Big Flavours & Rough Edges' founding chef David Eyre brings together over 100 Eagle recipes from seventeen contributors: Eagle chefs past and present whose diverse backgrounds (six different nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and robust style of Eagle food. This is real, uncomplicated, exciting food that anyone can cook easily at home - whether it's for a simple midweek supper or a noisy weekend gathering of friends.
