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.

Our News

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Digital Soup

Please excuse the recent radio silence, but we've been very busy. Some great new projects are bubbling under, our mailbox is full of recipes from Greenwich Market (in English, Mandarin and Italian), and we've been working away on our first eBook…
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Gateau de Sirop for International Restaurant Day

It's International Restaurant Day tomorrow - a great idea from Finland encouraging people to set up restaurants for a day, anywhere, for fun. The idea of the day, according to the website, is "to have fun, share new food experiences and enjoy…
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Autumn Plenty

After a great summer working holiday hours, KP is hitting autumn with a roster of great new projects. First, we have a lovely little soup book that we've been pestering the author about for some time. Fraser's Fruit & Veg is a little…
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Rowan and Crab Apple Jelly from Cookie Cooks

The Rowan tree is one of the most beautiful sights of early autumn and its berries make a fabulous jelly that is great with grouse and for adding flavour to gravies and sauces. You should pick the berries when they are a full­-bodied red…
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Recipes from Brixton Village official launch!

Super excited about this week which finally sees the release of Recipes from Brixton Village by Miss South and the traders of Brixton Village. It's a beautiful book that's the culmination of 18 months work and, we think, really captures the…
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Pea, Broad Bean and Curd Cheese Salad

Serves 4 as a starter, 2 as a light lunch This is a wonderful summer salad from Brixton Village's Cornercopia, bursting with the flavours of an English market garden. It makes a great light lunch or starter and goes well with a glass of elderflower…
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Tamarind Margarita – Recipes from Brixton Village

Serves 1 At Jalisco, Wilson Porras is on a mission to bring good margaritas to Brixton. Too often tequila in this country is seen as something to be forced down disguised with salt and lemon, but mixed well it is to be savoured and enjoyed.…
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Beignets – from The Savoy Kitchen

These babies don’t take much time or effort. Make the dough at least a few hours ahead (maybe more depending on how warm you keep your kitchen). This recipe makes about 30 beignets, but that’s cool, because you can keep the dough in the…
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Recipes from Brixton Village video
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Recipes from Brixton Village cookbook trailer

Check out the ace new trailer for our forthcoming title Recipes from Brixton Village, produced by our friends at Bonnie Brae. Featuring many of the great traders who have contributed to the book, it captures the flavour of the market at its…
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Roast Pork – Recipes from Brixton Village

This roast pork recipe from Fish, Wings & Tings makes a fantastic Sunday lunch or centrepiece for a family party. Very simple but packed with flavour, it'll become a firm favourite in no time.  Serves 4–6 1kg fresh boneless pork…
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Buckwheat Galettes – Recipes from Brixton Village

This pancake day, why not try these delicious recipe for gluten-free buckwheat pancakes or galettes from Senzala Creperie at Brixton Village? Featured in our extremely exciting upcoming title, Recipes from Brixton Village, due out in May 2014. Makes…
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A King Cake for Mardi Gras

Mardi Gras means very different things to Louisianians depending on which part of the state they were raised in. To me, Mardi Gras is multi-coloured homemade costumes, wire masks, horses, rides through the country on a trailer with live…
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