Hugh Fearlessly Eats It All is a collection of articles, collated over the years and covering topics as diverse as Macdonald's and Marco Pierre White.

In his own words, Hugh has included articles for the following reasons: "a/ if it was not so painful and embarrassing for me to re-read that I wanted to run and hide; b/ it might conceivably (not necessarily actually) lead to a reader doing something, trying something, saying something, eating something or just thinking something that they might not otherwise have done, tried, said, eaten or thought; and/ or c/ myself and a coterie or trusted advisers found it passably amusing."

But while the former chef lacked the ability to hack it in the harsh, disciplined and highly-oiled machine that is the professional kitchen (he was sacked from The River Café after only 8 months, over 20 years ago), he surely underplays his talent in his second career as a food writer.

His style is both humorous and thought-provoking. You will certainly learn a lesson or two about what makes good food, in the process and provenance as well as in the variety of ingredients explored (some not for the faint-hearted).

On the subject of the former, fast food outlets, product labellers, diet touters and animal rearers can expect to find no mercy.

On the latter, there are numerous forays into wild and unusual foods, many helpfully appended with recipes, should you be stuck for ideas. And, if you don't fancy Slow-Braised Squirrel with Redcurrants and Hazelnuts, you could try equally intriguing but not so gruesome Gulf Gateau that calls for 2 packets of Rolos, 2 sachets of instant coffee and 2 sachets of beverage whitener among other ingredients. Ideal, should you ever find yourself in a warzone.

Why read it? Well, if you pick up this book, you will certainly be entertained. The tornado-like (unbridled and very messy) zeal for sampling any food within arm's reach - that got Hugh sacked from Ruth and Rose's restaurant - translates into an infectious enthusiasm and gastronomic lack of inhibition that will inspire all culinary adventurers.


Buy the book