As she publishes her second book, Service, Anna Hedworth shares the story of putting it together along with five of her favourite recipes
Following more than four years of hard work selecting and developing more than 150 recipes – all while running the incredibly successful Cook House in Ouseburn and Long Friday in Jesmond – Anna Hedworth has launched her second book, Service.
Offering an intimate look into the daily operations of her celebrated restaurants, Service explores Anna’s love of local sourcing and sustainability through a typical day in her restaurant – from early morning preparations to the final moments of the night. Mirroring the flow of a restaurant day, the book features recipes for different times and seasonal ingredients, as well as a selection of drinks and preserves which can elevate even the simplest dishes at home.
“It’s a real joy to see all the hard work come together and have the book in my hands,” says Anna. “The quality, detail and care that has gone into this book really shines through and I’m excited for people to see it, read it and enjoy cooking from it.
“It takes a long time to put something like this together – more than four years from the initial idea and a year since we shot the first photographs – and I’m proud to see it finished, printed and on the shelves.
“My cooking has come on a lot since Cook House was published in 2019 and we still add dishes to the menus every week. Developing the roster with my dishes and lots of ideas from the whole team is a big part of what we do. It all starts from a real interest in local, lovely ingredients.
“Service also shares lots of our larder recipes and the things we like making – whether that’s oils and vinegars or sprinkles which we use all the time in the restaurants.”
Service also explores the joys and challenges of running a restaurant, capturing what a modern British restaurant experience in the North East of England is all about through food and the people who deliver it – the chefs, waiters, bartenders, farmers, fishing folk and customers.
“I enjoyed sitting down to start writing this book during lockdowns,” adds Anna. “The writing process is something I’ve always loved – going back to when I was working in architecture, writing The Grazer blog, and writing columns for Appetite.
“I’ve also always found the whole experience of eating, bringing people together around a table and giving them a nice time, fascinating. Service explores the romance of restaurants and tells a beautiful story of a day in one. It’s also full of really nice recipes to cook at home, and then there’s all the lovely larder things to have in the fridge to make sandwiches or pasta more exciting and delicious. That’s how I like to cook at home, with those little extras to-hand, and Service shares loads of things I’ve loved making for years.
“Service, and both our restaurants I suppose, are an extension of a love of the dining experience and making lovely things to eat.”
Service, published by Quadrille with photography by Andrew Montgomery, is priced at £30 and is available now.
