Ninth Wave Cook

A gloriously illustrated cookbook from the award-winning, fine dining restaurant on the Isle of Mull. Their cooking is based on seasonality – using the wonderful natural larder of fruit,vegetables, game and seafood at the times of year when they are available and at their best. Lobster, crab, hand-dived scallops and fish are often caught only hours before appearing on the dinner-plate. It tells the story of how they came to set up the restaurant in a remote corner of Scotland and captures the zest and creativity of its menu in detailed and easy-to-follow recipes.

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