‘‘I’ve been eagerly anticipating Shirley’s book. At last it’s here and it’s a cracker’—Nick Nairn
Drawing on Scotland’s outstanding natural larder, Shirley Spear has selected some of her favourite recipes, using as much fresh, local produce as possible from Skye and the Highlands. Seafood, beef, lamb and game have an important part to play on her menus, and her delicious desserts, such as Hot Marmalade Pudding and Gooseberry Meringue Tart, are legendary. Containing over 100 stunning images from photographer Alan Donaldson, this beautifully presented book is a combination of mouth-watering recipes, culinary essays and personal anecdotes. The story that unfolds in the book provides a fascinating insight into her life as a chef, restaurant owner and working mum.
Shirley Spear is a completely self-taught chef. She was born in Peebles in the Scottish Borders and grew up in Edinburgh. Her passion for cooking and Scottish food stems from childhood and her love of restaurants grew while she followed her career in PR in London during the late 70s and early 80s.
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