Cooking the Books ICONS: “Cuisine Naturelle” by Anton Mosimann (14 May 2026)

Name: Cooking the Books ICONS: “Cuisine Naturelle” by Anton Mosimann (14 May 2026)
Start: 2026-05-14
End: 2026-05-14

We are adding a new flavour to Cooking the Books – ICONS!

Over the past few decades, there have been some cookbooks that stand out from the rest, either by perfectly capturing the time they were written, catapulting their author to culinary stardom, or helping UK cuisine to develop and grow in new and interesting ways.

This year, we are adding a selection of these truly iconic books to our Cooking the Books programme, and our Head Tutor/Owner Gilly will be showing you how to cook classic recipes from their pages, while discussing what made these books – and chefs – such game-changers.

Come along and learn how to add some classic dishes from iconic recipe books to your repertoire. It’s informal, it’s fun, and you might come away with a new perspective on UK cuisine – all in one memorable evening!

May’s Book: Cuisine Naturelle by Anton Mosimann

Anton Mosimann boasts a place in history as the man who created the modern hotel kitchen. Arguably, the world’s first celebrity chef, he also invented a school of cooking that is now standard restaurant fare, and became one of the first top restaurateurs to share his secrets with the masses via television. Simply put, without Anton Mosimann we would not be living in the era of Jamie, Heston and Gordon.

He changed the way we cooked in Britain, bringing in new cooking methods from the Continent, making dishes healthier and more palatable, helping to end the era of British hotel dining defined by greying meat and silver tureens.

This new way of cooking was termed Cuisine Naturelle – big on healthy ingredients, natural flavours and freshness. When imported to London in the dark days of the 1980s, it was nothing short of revolutionary.

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Gilly Robinson

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