The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales

The British Table presents traditional recipes from England, Scotland, and Wales alongside modern interpretations. The book contains more than 150 recipes drawn from historical and contemporary sources, ranging from regional specialties to gastropub reinventions of classic dishes. Examples include fish pie, braised brisket with pickled walnuts, and traditional desserts. Colman Andrews combines tradition-based dishes created by chefs across England, Scotland, and Wales with historical recipes selected for rediscovery. The collection celebrates both the established and forgotten elements of British culinary heritage. Andrews is a recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. He is a founding editor of Saveur and has authored several books on food.