Kitchen Press is an award-winning independent publisher specialising in food writing. We work with independent restaurants and chefs to create bespoke illustrated cookbooks that capture the flavours that make them unique.

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Portrait of Gillian Veal Kitchen QuizThe Courier

Kitchen Quiz Episode 1

Welcome to Kitchen Quiz our new series of short interviews focussing on the wonderful people who write our cookbooks for us! Episode 1: Gillian Veal (The Parlour Cafe & Cambo Gardens Cafe) The Parlour Cafe Cookbook was our very first…
Dreaming of an alternative festive feast?

Alternative Festive Feasts

Dreaming of a tropical Christmas? We may have the answer... illustration by Kaylene Alder Our KP gift to you this Christmas is a couple of ideas for Alternative Festive Feasts. Many of us will soon be sitting around a dinner table sharing…
spiced mulled wine from the Mountain Cafe Cookbook

Mountain Cafe Mulled Wine

Mountain Cafe Mulled Wine - it could be time to add extra brandy? Let's face it, many of us will be gathering in whatever groups we are allowed to around fire pits and beneath makeshift gazebos this festive season. So we thought it…
flavoured butters wrapped in clingfilm ready for the fridge

Flavoured Butters

From The Seafood Shack - Food & Tales from Ullapool by Kirsty Scobie & Fenella Renwick Flavoured butters are really quick and easy and are something Kirsty & Fenella use all the time to boost flavour and jazz up their…
Soup is simple!

Soup is Simple

'Soup is simple!' says Fraser Reid. Well, he would know - he is the author behind one of our favourite and perenially popular titles, Seasonal Soups. Fraser runs Fraser's Fruit & Veg in Dundee which focuses on supplying the most local…
Twisting the legs off a cooked crab

How to Dissect a Crab

Do not be afraid of crabs! Once you have mastered the art of how to dissect a crab, then a world of amazing recipes from crab bisque to hot dressed crab to creamy crab linguine and beyond opens right up for you. So no need to worry if you can't…
a chicken, jointed, before being fried

Sarah Savoy’s Fried Chicken

Here is Sarah Savoy's recipe for Fried Chicken from her book The Savoy Kitchen - A Family History of Cajun Food. It's a real American - and Cajun - classic. "There are many things I often just assume people know how to do because I grew…
illustrated recipe for scottishstani spiced paratha by sumayya usmani

Scottishstani Spiced Winter Squash and Tattie Scone Paratha

Recipe by Sumayya Usmani From Tomorrow's Kitchen - A Graphic Novel Cookbook Illustration by Shuangshuang Hao Sumayya says about this lovely recipe for Scottishstani Paratha: 'This recipe I share with you now has to be the…
cheesy scallops in the shell

Cheesy Scallops

Photo by Clair Irwin From The Seafood Shack - Food & Tales from Ullapool by Kirsty Scobie & Fenella Renwick Honestly, if you love scallops and you love cheese this is a must-do recipe! It is also a great crowd pleaser so perfect…
Street view of Brick Lane Market

CHICKEN KORMA

From Brick Lane Cookbook by Dina Begum Chicken korma cooked at home is unlike any restaurant version (which I would never eat). Originating from Mughlai cuisine, a real korma is rich, decadent and very special. It’s usually…
A delicious bowl of vegan bean soup

Kev’s Bean Soup

  Recipe by Kirsten Gilmour from The Mountain Cafe Cookbook Another beast of a recipe from big Kev, Kirsten's favourite vegan hippy mountain-biking chef! Perfect as the nights draw in... I use a mixture of adzuki, pinto and…
new cookbooks for Autumn 2020

Check Out Our New Cookbooks for Autumn 2020

The most exciting day in any publishers week - next to publication day - is when the advances arrive. The first copies of Tomorrow's Kitchen and The Seafood Shack - Food & Tales from Ullapool arrived on our doorstep this week, and the…

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