Great British Food Revival: The Revolution Continues

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16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients

THE GREAT BRITISH FOOD REVIVAL returns this autumn with sixteen of the nation's favourite cooks creating recipes to save the best of our local produce.

Gary Rhodes champions the cherry, Valentine Warner dives deep for shellfish in Wales, Antonio Carluccio celebrates the humble yet delicious beetroot; Jason Atherton savours cabbage; Raymond Blanc creates magical dishes with plums; Ainsley Harriott pops some garden peas; Mary Berry delights with British herbs, Gregg Wallace gets stuck into rhubarb; Michel Roux Jr. plumps for pears; Clarrissa Dickson Wright enjoys garlic; Yotam Ottolenghi discovers British walnuts; John Torode reveals rare breed beefs; James Martin explores eggs and Richard Corrigan fishes for abundant and delicious mackerel.

With more celebrity chefs to be added to this incredible list, THE GREAT BRITISH FOOD REVIVAL II will become the definitive collection of recipes that combine our exceptional local produce with modern flair and creative genius. Rediscover the jewels of our great food heritage with the best of our cooking talent.