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About this product
- DescriptionPresents recipes based on the traditional produce of the Isles of Scilly and the special secrets of the bakery on the off-island of St Martin's. This cookbook is suitable for those interested in islands and remote places, as well as cookery.
- Author BiographyToby Tobin-Dougan was born in Coventry, and later worked with the country's most renowned fashion, advertising and editorial photographers. In 1982 he visited St Martin's, Isles of Scilly, and falling in love with the island vowed he would find a way to live there permanently. Taking huge risks, he moved there in 1992. He converted a redundant barn into St Martin's Bakery and was voted Best UK Food Retailer by Radio 4's Food Programme in 2002. Early in 2007 he purchased the island public house, The Seven Stones. Through the inspired recruitment of a young and talented chef, Paul Websdale, co-author, they have transformed the business into a place of great success. Paul Websdale came to the Scillies as a boy in 1996 and returned to the islands in 2002 as commis chef at the St Martin's Hotel. After spells working for chefs Michael Caines and Martin Burge, a serious accident, and a lot of travel, he began his third season on St Martin's with his own kitchen at the Seven Stones, when Toby bought it in 2007.
- Author(s)Paul Websdale,Toby Tobin-Dougan
- PublisherGrey Mullet Publishing
- Date of Publication09/03/2008
- GenreAutobiography: General
- Place of PublicationSt Martins
- Country of PublicationUnited Kingdom
- ImprintGrey Mullet Publishing
- Content NoteColour and black and white photographs on every page
- Width197 mm
- Height264 mm
- Spine10 mm
- Illustrator(s)Toby Tobin-Dougan
- Foreword byJude Law
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