The ‘South East’ of England is another region of the UK that is featured in The Great British Cookbook. There are some fantastic dishes created by some wonderful chefs and restaurants that are present for this section of the cookbook.

Some of the representatives for this region are Galton Blackiston, The Hoste, Wild Thyme Restaurant, The White Hart and many more. All of these have created a range of beautiful dishes that are all available for you to try. You would be crazy to miss out, right?

Salt Canterbury have had one of their recipes included in The Great British Cookbook, which is entitled ‘Foraged Mushrooms, with a poached duck egg and celeriac crisps’. This delicate looking dish is a real treat as a starter and something slightly different. With freshly foraged mushrooms you get the freshest flavour possible to tantalise your taste buds.

Sticking with the fungi theme, Thackeray’s Restaurant have submitted their ‘Thackeray’s Black Forest’ dish as a wonderful desert. This wonderful chocolate dish that is constructed to look like a lone mushroom within its natural habitat is nothing less than a work of art, and it tastes even better than it looks.

The Maisemore Apiaries also have a feature in the cookbook about their company and beekeeping. With over 1000 honey producing bee hives, they have certainly come a long way since a spark was created in the mind of Leo Hiam, father and grandfather of current owners Eric and Johnathan Hiam, in the early 1920’s. This spark was then put into reality and the rest, as they say, is history.

The South East has given us some fantastic dishes, but what is your favourite dish? Did you enjoy the section on The Maisemore Apiaries in the book? Please let us know on our Twitter @GBCookbook.

Want to know more about these recipes and try them for yourselves? Then you can get The Great British Cookbook from the following link

You can get the app version of the book directly from these links:

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