Born in Bury, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987.
He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken, his books include Gammon & Spinach, The Prawn Cocktail Years (written together with Lindsey Bareham), Week In, Week Out and The Vegetarian Option. The Good Cook won the Food and Drink Book of the Year in 2011 and he has also won the André Simon Award, and the Glenfiddich Award three times. Simon’s new TV series, Simon Hopkinson Cooks, will be broadcast on More 4 in June 2013.
A new book of wonderful recipes to accompany Simon Hopkinson Cooks on More 4. From Simon Hopkinson winner of 2011’s Best Food & Drink Book of the Year. Roast Chicken and Other Stories was voted `the most useful cookbook of all time’.
Simon Hopkinson is a man who has dedicated his life to searching out the very best recipes. In this new book he will be revealing occasional secrets that go into making delicious restaurant dishes and showing how it’s possible to achieve perfect results at home.
In Simon Hopkinson Cooks, his quest is to create some fascinating menus by visiting some of his favourite restaurants and meeting chefs, cooks and friends who created them to pick up ideas and techniques. He then cooks some of these dishes, together with many of his own recipes, in his kitchen. It is simply a matter of good taste, a touch of perfectionism and, ultimately, an understanding of good home cooking.
Simon’s menus include:
A Summer Lunch: Bloody Mary, Pork rillettes, A warm salad of leeks, brown shrimps and dill, Poached salmon with cucumber, chives and cream and a Basil ice cream
Continental Supper: A negroni with anchovies on toast, Green bean salad with shallots and cream, Gnudi, Paella and a Coffee caramel custard.
Vegetarian Menu: A glass of ouzo with homemade hummus, Ajo blanco, Aubergines with ginger, spring onions and red chilli, New tomato curry and an Italian fruit and nut tart.
All that is asked is patience, precision and alternative ways of thinking. Simon will be proving that the occasional restaurant dish can be very much considered, cooked and enjoyed in the comfort of your own home.