Kitchen Press

We are so excited to announce that the latest installment in our best-selling Seasonal series of cookbooks has just gone off to press! Welcome to Seasonal Snacks 📖 😋 🔥

Whether it’s a cheeky bite between meals, a shared nibble over a bottle of wine or something to keep your taste buds busy while you watch TV, the humble snack is all things to all people 💫

In this comprehensive homage to snacking, Gabriella English encourages you to treat yourself to something more than a bag of gourmet crisps 💝

Raise the bar with 52 quick and easy recipes that are guaranteed to hit the spot 💥💥💥

You can pre-order direct from us now with free UK delivery via our website.

https://kitchenpress.co.uk/product/seasonal-snacks/

Publication date is July and you will be the first to receive your copies of this essential new addition to your collection 🎁

Pics featured are of…

1. Mini welsh rarebits
2. Beetroot houmous
3. Chorizo, black bean and sweetcorn
4. Mushroom taleggio arancini

Pics by Clair Irwin Photography

Welcome to the weekend! ✨

Why not dig into one of our wonderful restaurant cookbooks and allow your creative juices to flow? 📖

We guarantee that you can find dishes that will transform your weekend by exploring Cafe Cùil by Clare Coghill, The Changing Tides by Roberta Hall McCarron, Catalogued Ideas and Random Thoughts by Stuart Ralston or Brunch With Brother Marcus by Tasos Gaitanos and Alex Large 🚨🔥🚨🔥

Vive le weekend! And vive le cookbook! 🙏

All titles are available via our KP website with absolutely free UK postage.

https://kitchenpress.co.uk/books/

Enjoy your weekend x

Our wonderful Kiwi author Maxine Scheckter aka .flour.welly the chef behind the glorious Pâtisserie Made Simple:The Art of Petits Gâteaux is over in Scotland this month on a tour 🍰 📖 ✨

Catch her signing cookbooks and doing demos, masterclasses and afternoon teas at the following events & places 🚨 ⏰ 😋

Why not indulge yourself and learn more about the fascinating world of petits gâteaux? ✨

14/5 - Cooking demo & book signing at .kitchen - Fife
16/5 - Pastry special & masterclass at .uk - Crieff
19/5 - Book signing at
24/5 - Cooking demo at - SEC, Glasgow
27/5 - Cooking demo at - Edinburgh
31/5 - Afternoon Tea at The Caledonian Hall

Did you know that our KP website is an absolute treasure trove of free sample recipes from all of our wonderful cookbooks from over the years? 📕 🎁 ✨

So if you’re short of ideas on what to cook tonight or simply looking for new directions and inspiration…then why not pop over and take a peek? 👀

There you will discover delights such as Fraser Reid’s simple yet classic lentil soup, the legendary Cheesy Scallops from the Seafood Shack, or perhaps Roberta Hall-McCarron’s Strawberry and Elderflower Sundae is more what you are looking for tonight? 💫

If it’s a party you want to feed then Sarah Savoy’s super tasty Cajun Gumbo will surely do the trick. Needing some spice in your life? Then let’s not forget one of our absolute faves Dina Begun’s Chicken Korma. YUM! 😋

And for puddings we have also got you covered with the absolute winner that is the Gloagburn Creme Caramel 🏆

Check all the recipes over on our website right now.

https://kitchenpress.co.uk/news-recipes/

We are very excited to have four of our wonderful authors - Claire Coghill (Cafe Cùil), Jeni Ianneta (Bad Girl Bakery), Fraser Reid (Seasonal Soups) & Maxine Scheckter (Pâtisserie Made Simple). - all making appearances at this year’s in Glasgow at the SEC on 22-25th May 🏠 🚨✨

Please check out the event website for more info on their full line up, schedule and link to tickets 🚀

See you there ❤️

Good news! We’re going to New York for Tartan Week. Why not join us? 🏴󠁧󠁢󠁳󠁣󠁴󠁿 🍏 ✨

Clare Coghill has been invited to cook a special brunch at the legendary Platform by JBF by the James Beard Foundation to celebrate the US launch of her Café Cùil Cookbook 📖 🎈

We are extremely grateful to Isle of Raasay Distillery for their sponsorship of the event and for providing plenty of their excellent Scottish whisky and gin for the brunch 🥃 🔥

Tickets are moving very fast we are pleased to say but you can secure yours via the link below. And you can enter the discount code chefapr54x2 for a 10% reduction ⬆️

https://www.jamesbeard.org/events/platform-brunch-tartan-week

See you there xx