Percys Cookbook

"Tina Bricknell-Webb runs Percy's, the award-winning country hotel, Michelin-rated restaurant, and organic estate in West Devon.

Her innovative and fresh recipes, all of which she serves at Percy's, are in such demand from her guests that she has decided in this book to share the secrets of her exciting, uncomplicated food and her ideas and tips on how to choose and prepare the best recipes. Among her recent accolades:

* The Times 'Restaurant of the Year'
* ITV 'Chef of the Year' ― Finalist
* Good Food Guide Restaurant of the Year for Local Produce
* Taste of the West winner of Best Organic Product (home-reared lamb)

Throughout the book are photos of Tina on her West-Country estate, where guests are encouraged to roam in the kitchen garden, the orchard and among the well-kept livestock to see the produce which she serves in the restaurant.

Tina has trained many young chefs and is a passionate communicator of her exciting recipes and culinary techniques. "

"Tina began her career in Germany, working in the private kitchens of a leading industrialist, Friedrick Karl Flick.

In 1988 she and her husband Tony purchased a property and founded an 80-cover wine bar and restaurant in North Harrow, West London called Percy's.

Tina and Tony decided it was time for another challenge and in 1996, after considerable renovation to some farm buildings, they opened Percy's, a restaurant with rooms, in Virginstow, on the Devon/Cornwall border. Alongside the hotel and restaurant, Tina and Tony also farm their 130-acre organic Devon estate rearing their own sheep, pigs, chickens and geese as well as growing much of their own fruit, salads, vegetables, herbs etc.

Tina Bricknell Webb is a Michelin-awarded chef and has received numerous other local and national awards and accolades. She also cures her own ham and bacon, makes her own sausages, and somehow finds time to train young chefs. "