The title says it all: this is the original gastropub, the place that started the concept that the pub on the corner could serve more than just pies and chips. The Eagle in Farringdon, London, was reincarnated in 1991 when David Eyre took the reins in the kitchen and started cooking cuisine more fitting of a chic restaurant than a pub. The Eagle, a place with almost non-existent decor, served noteworthy food that had critics smiling and before long became an institution, one that is hailed as the very first gastropub.

Today there are gastropubs all over London and the UK that offer a similar experience, but The Eagle will always remain a pioneer. This book celebrates the pub and its food, which Eyre describes as, “On holiday, all over the Mediterranean.” It contains over 100 recipes that have helped spark the gastropub revolution and made The Eagle as famous as it is. Things like Charmoula Mackerel, Grilled Fennel Sausages, Lentils and Green Sauce and Pork Belly Stew With Peas & Saffron. There’s also some great insights into ingredients and beautifully photographed dishes. We have several copies available at Chefs Warehouse for R380 each.