Great British Food Revival: The Revolution Continues - 16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients

Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online. You can follow Blanche on Twitter at https://twitter.com/blanchevaughan . . . . . Gregg Wallace is a fruit and vegetable expert, writer, media presenter and greengrocer. He lives in London during the week and at weekends in Whitstable, Kent.
For more on Gregg, visit the websites http://greggwallace.com and www.wallaceandco.com. Follow him on Twitter at https://twitter.com/GreggAWallace. Born in Yorkshire, James grew up on a farm near Castle Howard where his father was catering manager. He first appeared on television in 1996.. . . . . Michel Roux Jr is one of London's most respected chefs. Le Gavroche, which he has run since 1991, continues to receive recommendations for excellence in every food guide.
Michel's early training in France instilled in him a belief in simplicity and quality of raw ingredients which has he put to use in developing the recipes he uses both at Le Gavroche and in his books: Le Gavroche Cookbook, Marathon Chef and Matching Food and Wine.www.michelroux.co.uk/ This incredible book will feature recipes from Raymond Blanc, Yotam Ottolenghi, Mary Berry, Antonio Carluccio, Gregg Wallace, Michel Roux Jr., John Torode, Gary Rhodes, Valentine Warner, Jason Atherton, Ainsley Harriott, Richard Corrigan and Clarissa Dickson Wright.
There will also be recipes from new food-writing talent, Blanche Vaughan . . .