Valentine Warner

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon.

He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Carrarini before setting up a private catering company, Green Pea. A passionate cook, he believes that a real understanding of ingredients, the producers involved and the natural history of ingredients contributes as much to the plate as the cooking itself.

A very keen outdoors man, when not in the kitchen, he will be out with a basket or more probably, out fishing.

In September 2008, Valentine presented his first hit series What to Eat Now, which saw him seeking out the best food and dishes that autumn has to offer. A second series of What to Eat Now in 2009 saw Valentine concentrating on summer’s seasonal bounty. He wrote two accompanying best-selling books to these series.

In 2011, Val was a contributing chef to BBC2's Great British Food Revival series and ITV1's Love Your Garden series with Alan Titchmarsh. He also presented his own series, Valentine Warner: Coast to Coast, on the Good Food Channel in summer 2011, where he travelled the country fishing and cooking his catch.


He also presented Ration Book Britain and Valentine Warner Eats The Sixties for Good Food's sister channel Yesterday.

His latest series, Valentine Warner Eats Scandinavia, will air in September 2013.

Valentine writes a regular column for Countryfile and Delicious magazines and has written for The Times, The Independent, Olive and Waitrose Food Illustrated to name a few.

His third book, The Good Table, was published by Mitchell Beazley in September 2011. The paperback edition of this book is out in September 2013 and his fourth book will be released in spring 2014.

Valentine Warner

Valentine Warner's Recipes



 
Homemade oatcakes, poached pears and cheese selection
Homemade oatcakes, poached pears and cheese selection on Market Kitchen

These sweet, scented pears in a syrup of dessert wine and brandy make the ideal accompaniment to good cheese and crumbly oatcakes from Valentine Warner

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 20 min

Rahas tacos
Rahas tacos on Perfect...

Valentine Warner’s tacos feature rahas, also known as poblano chillies, for a simple Mexican treat

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

Trout au bleu
Trout au bleu

When you have access to a freshly-caught trout, Valentine Warner suggests an elegantly hearty accompaniment of lentils and vinaigrette

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 5 min

Capercaillie with wild mushrooms and kale
Capercaillie with wild mushrooms and kale

Valentine Warner roasts a crown of capercaillie, or grouse, and serves with crunchy kale, wild mushrooms and goats' cheese

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
40 min

Crayfish ‘scampi’ with tartare sauce
Crayfish ‘scampi’ with tartare sauce

Valentine Warner adds a touch of luxury to his fried crayfish chunks with a mustard-laced tartare sauce

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Curried potato salad
Curried potato salad

Valentine Warner's curried potato salad recipe is flecked with radish and dill and dressed in curried mayonnaise

Avg user rating: 3 out of 5 stars

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easy

Total time
35 min

Yogurt tandoori lamb
Yogurt tandoori lamb

Treat your friends to a Scandi-Indian feast with Valentine Warner’s whole aromatic lamb barbecued to perfection

Avg user rating: 3 out of 5 stars



easy

Total time
5 hrs 20 min

Cockle and bacon chowder
Cockle and bacon chowder

Valentine Warner uses British ingredients to make a deliciously creamy chowder, the stew-like soup of North American cuisine

Avg user rating: 3 out of 5 stars



easy

Total time
55 min

Curried mussels with frites
Curried mussels with frites on Perfect...

Valentine Warner spices up this traditional French dish with some creamy curry flavours

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Grayling with cobnuts, horseradish and watercress
Grayling with cobnuts, horseradish and watercress

Valentine Warner's elegant starter combines a little-known relative of salmon with three characteristic flavours of British cuisine

Avg user rating: 3 out of 5 stars



easy

Total time
25 min