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Competition: five copies of Great British Food by Canteen to be won

We've teamed up with London restaurant Canteen to offer our readers the chance to win one of five copies of Great British Food - the eatery's first collection of British recipes.

The cookbook features 120 modern classic British dishes, opening with the All Day Breakfast and featuring a variety of Canteen's signature pies.

See our earlier story about the Canteen furniture designed by London studio Very Good and Proper, founded by Canteen co-owner Patrick Clayton-Malone.

This competition is now closed.

Five winners will be selected at random and notified by email. Winners’ names will be published in a future edition of our Dezeenmail newsletter and at the bottom of this page. Dezeen competitions are international and entries are accepted from readers in any country.

Subscribe to our newsletter, get our RSS feed or follow us on Twitter for details of future competitions.

Here's more about the book:


Great British Food
Cass Titcombe, Patrick Clayton-Malone And Dominic Lake, Foreword By Giles Coren

‘I can’t remember feeling quite so enthused and invigorated by a catering venture – saying to myself, “here is progress”’
– Fay Maschler

Canteen took the London restaurant scene by storm in 2005. Here was a restaurant championing proper British food – Devilled Kidneys on Toast, Potted Duck, Pork Pies, and Treacle Tart – with passion and pride. Their no nonsense, modern meets classic menu has brought good British cooking to the high street once more.

Unapologetically nostalgic, their first, eagerly anticipated cookbook is a splendidly comforting collection of 120 British recipes, paying homage to their signature dishes and resurrecting the country’s honourable tradition of affordable honest food.

With chapters dedicated to classic British institutions, the book opens with the ‘All Day Breakfast’, recipes ranging from Rhubarb Compote with Yoghurt and Granola, to their soothing Hot Buttered Arbroath Smokies. Canteen champion their signature dish, the unassuming pie, with varieties from the time-honoured Steak and Kidney, to some more adventurous and inspiring creations such as their Duck, Chestnut and Prune, or Squash, Chard and Sage pies. The sweet dishes are similarly irresistible – the trio include recipes for their Apple Brandy Syllabub and Blackcurrant Jelly with Ice-cream, as well as dishes such as a Chocolate Beetroot cake or Cheesecake with Hazelnut Brittle.

Canteen is hugely popular with people of all ages, who simply love good food. And with people keen to cook simple, economical and hearty family meals ‘like Grandma used to make’, Canteen’s modern classics could not be more timely.

‘It’s dinner that doesn’t set out to flatter, flirt, astonish or show off, but rather to welcome, comfort and nourish’ – AA Gill, The Sunday Times
Harnessing the energy and passion behind the successful restaurant group, this collection of recipes encapsulates all that Canteen stands for – unpretentious and deeply flavoursome food. Featuring original photography and innovative design, the content of the book reflects the team’s devotion to quality and excellence in everything that they do. By celebrating their modern take on traditional recipes in this stylish collection, Great British Food looks set to be the most talked-about cookbook of 2010.

ebury press, 4 march, £16.99 hbk

About The Authors

CASS TITCOMBE is head chef and co-owner of Canteen. Having grown up on his parent’s smallholding in Wales, Cass set up and was head chef at The Real Eating Company in Brighton. He also worked with the team behind Daphne’s in South Kensington, the Collection and Pasha. He has recently been appointed to British Airways’ Taste Team, alongside the likes of Michel Roux
Jr and Shaun Hill, and will be creating a seasonal Canteen dish that will be served on all BA flights.

PATRICK CLAYTON-MALONE is also co-owner of Canteen, and is involved with the design and business side of the franchise. His previous work spans out broadly, from event planning and promotion, to running a video production and editing company. Patrick launched his own visionary design studio, ‘Very Good & Proper’, in 2009, its designs often echoing the Canteen philosophy of utilitarian yet stylish design.

DOMINIC LAKE is a co-founder of Canteen. The desire to build on a passion for business and food, combined with a chance meeting with Patrick, led Dominic to realise it was time for a change. A business concept quickly followed and many months later Canteen opened its doors in Spitalfields Market. With four restaurants in the group Dominic is focused on the operations and development of the business.

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Buy this book and others at the Dezeenbooks store
(in association with amazon.co.uk)

Congratulations to our winners! Francalma Nieddu in Germany, Giorgio Gibiino in Italy, Annie Wang in the USA, Nihal Basar in Turkey and Magdalena Szerla in the UK.