Cooking

The Bibendum Cookbook - classical recipes from the famous London restaurant

The basics are presented with precision and understated elegance in this cookbook by many faceted architect and restaurateur, Terence Conran, and partners.

Founded by Terence Conran, Paul Hamlyn and chef, Simon Hopkinson, Bibendum Restaurant in the historic Michelin Building has been a crucial part of the London restaurant scene for 21 years.

The Bibendum Cookbook features wonderful photography in and around the restaurant by Lisa Linder, and recipes by Matthew Harris for ‘all seasons’.  This book will become a staple on your cooking shelves.

The 40 recipes served up are still available in the Bibendum Restaurant, and there is clear evidence that both anecdotes and recipes have benefitted from age and time.

How long is it since you ate an escargot, French style, let alone found a recipe that mentions both herbes de Provence and Pernod in the list of ingredients? They have been on the menu this way in Bibendum, without exception, since day one.

Take their classical dish of fish and chips: a beer batter with sustainable cod, haddock, plaice or small, whole monkfish tails fried on the bone are suggested as ideal for the centrepiece.

Jambon persille with sauce gribiche - or jellied ham hock – is a wondrous dish that few people know how to cook, these days. Bibendum provides a slow-cooked, vegetable rich dish, with a festival of ingredients in the sauce, including capers, cornichons and hard-boiled eggs.

Grilled chicken livers with parsley salad and garlic dressing will give you iron and gale force six strength for a winter of slim pickings whilst the fruity flavour of Mussels in Gewurztraminer with chives and cream should have you standing on your seat crying for more.

Calves sweetbreads with parsnip puree and sauce charcutiere might be one answer, followed by Crème reversee aux raisins, an Armagnac rich, caramelised dessert combining a delectable combination of sweet and tart flavours.

Terence Conran is one of the world’s leading authors, designers, furniture-makers, restaurateurs and retailers. Simon Hopkinson is one of Britain’s most highly regarded food writers. Matthew Harris started working with Simon Hopkinson in 1995 at Hilaire restaurant in Old Brompton Road, London, and left with him to open Bibendum in 1987 where he became head chef.

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