Paul Foster's accomplished British cooking reflects different aspects of his life and training. As the son of two pub owners, there are a number of classic British comforts in this collection, such as his Steak and ale pie recipe, Beer pickled onions and Suffolk beer puffs, an excellent alternative to crisps.

There are also plenty of rather more refined recipes to be found within this collection. Such delicately presented dishes as Soy glazed duck breast with date purée or his rich Duck hearts with pickled blueberries recipe demonstrate that the chef has a streak of elegant creativity.