I really admire this book from the great Shaun Hill, who I remember meeting many, many years ago at an event. One of the UK’s finest chefs and most renowned in the industry, he is up there in the world of chefs. Many look up to him and respect his ability to put a few ingredients on a plate and make it work so well. 

He became well known cooking at Gidleigh Park in Devon, and when he saw an opportunity to move to Ludlow to open the Merchant House he jumped at it, and went on to gain the second Michelin star of his career. I wonder if that cooking would gain a star now? I hope so. 

His recipes aren’t overworked, but spot on. A message to us all that simple food can be enjoyable, elegant and sophisticated. Sometimes it was just him in the kitchen and it’s amazing to think what he achieved. His recipe for caramel and apple tart is wonderful and so delicious. The pastry is just bang on. His boldness to cook a simple, whole partridge shows the intelligence of the man. 

Filled with great photography by Jason Lowe (who has received many an award and worked on many publications), this book is perfect for the home cook as most of the recipes are easy-to-follow. Shaun is still cooking at 77, at The Walnut Tree Inn in Abergavenny (made famous years ago by another great chef, Franco Taruschio), which shows how driven he is.