Pollen Street: By chef Jason Atherton, as seen on television's The Chefs' Brigade

(Hardback)

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Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now, in this extraordinary book by the man who made it a reality, you will find out why. This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu. The dishes featured range from canaps and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey. Jason is a marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century. Ferran Adria Jason has mastered the art of creating social places, where people feel good and eat well, and which could be seen as the essence of deformalised dining. A visionary in his own right with a clear grasp of todays international restaurant scene. Alain Ducasse Jason Atherton is a realist not a fantasist. He has turned his dreams into reality. Marco Pierre White

Reviews

Jason is one of the most talented, hard-working chefs I know. He's an obsessive and it shows, creating remarkably delicious and approachable dishes that come from an intense passion for the craft of cooking. * Daniel Humm *
Chefs cook to nurture people and Jason understands this firsthand. His approachability and warmth extend to his cuisine, making him one of the best young chefs working today. Just like his restaurant, Pollen Street will wow its readers with both simplicity and finesse. * Thomas Keller *
Jason is a gentleman chef. He cooks with quiet authority and lets his food do the talking. * Pierre Koffmann *
Jason spent two years in my kitchen at chez nico at Ninety Park Lane. Two things stood out during this period. First his complete assurance and then his blinding determination. Add to this his talent and you have a young chef who now straddles the catering scene with panache and brilliance. * Nico Ladenis *
Jason is a chef turned restaurateur that bridges a gap between generations. He has the privilege to have worked alongside some modern classic masters and the wisdom to engage with, invest in and inspire todays future talent Luck has played no role in Jasons journey. Only determination, ambition, knowledge, self-discipline and humility. * Stephen Terry *
The cookbook chefs have been waiting for... providing a vital record of mainstream modern British fine dining in the early 21st century and a benchmark for all ambitious chefs to strike towards. * Chef Magazine *

Author Bio

Having worked under Pierre Koffmann, Nico Ladenis and Marco Pierre White, Jason Atherton ran Verre and Maze for Gordon Ramsay before opening his own incredible fine-dining empire. Jasons not only a world-class culinary alchemist, but also featured in national newspapers, magazines and TV series, such as Great British Menu and My Kitchen Rules, and most recently as the host of BBC's The Chefs' Brigade. jasonatherton.co.uk / @_JasonAtherton