The Ivy Now by Fernando Peire

The Ivy Now by Fernando Peire

The Ivy is the quintessential London restaurant: where people go to see and be seen, encapsulating everything that's glamorous and romantic about dining in the capital The Ivy Now contains all the dishes, cooking secrets and stories behind the restaurant's success. Charismatic Maitre d' Fernando Peire tells us the story behind this iconic landmark - the history, the theatre, the celebrities and the scandal - and chefs Gary Lee and Tim Hughes share with us 120 classic recipes, including the Ivy's signature fishcakes, Asian-inspired salads, and desserts. .

Fernando Peire is on the Board of Caprice Holdings and is Director of The Ivy restaurant & private room, and The Club at The Ivy. He joined The Ivy in 1990 as Senior Maître d', a position he held for eight years. In 1999, he left the company to relaunch Quo Vadis in Soho before undertaking consultancy work abroad and in London. In March 2007, Fernando was lured back to the group as Director of The Ivy. He also oversaw the opening of private members' club The Club at the Ivy in September 2008.

Gary Lee was formerly Junior Sous Chef at Le Caprice under Mark Hix. He has been Head Chef at The Ivy restaurant since 2007, promoted to Executive Chef in 2011. The major refurbishment of 2015 saw Gary introduce an exciting new menu that has proved extremely popular.

SKU	Unavailable
ISBN 13	9781849498463
ISBN 10	1849498466
Title	The Ivy Now
Author	Fernando Peire
Condition	Unavailable
Binding Type	Hardback
Publisher	Quadrille Publishing Ltd
Year published	2017-06-15
Number of pages	256
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.