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‘If you’re interested in what we really eat, read this’ Felicity Cloake

‘Ben writes about food in Britain with love, curiosity and joy’ Max Halley

Isn’t British food meant to be bad?

Stiff sandwiches, limp vegetables, dry roasts crying out for gravy. We’ve come a long way from the bad old days. Modern Britain is a vibrant culinary home to the world’s most diverse range of foods, constantly evolving with every restaurant opening and new viral trend – and Ben Benton has been in hot pursuit, eating his way across Britain to discover what our national cuisine really tastes like today.

Join the chef and food writer on a hungry odyssey in search of Britain’s best (and worst) foods, travelling around the country to meet the chefs, shopkeepers, farmers and producers shaping our tastes with new dishes, fusions and flavours.

From trendy bakeries in Manchester to the oyster sheds of Essex and the Balti houses of Birmingham, and from Bradford’s mouth-watering masala fish and chips to the Korean hotspots of south-west London, All You Can Eat reveals a nation whose food is far wilder and more delicious than it knows.

Publisher Review

A bracing, thought-provoking road trip – if you’re interested in what we really eat, read this — Felicity Cloake, author of RED SAUCE, BROWN SAUCE Ben Benton is the rarest of beasts, in that he both cooks and writes beautifully; his book on what British food is now is a dream come true — Meera Sodha, author of EAST Passionate, pithy and perceptive, this is a true taste of modern British eating — Tom Parker Bowles, author of LET’S EAT Ben writes about food in Britain with love, curiosity and joy. This book is brilliant. A gift to us all — Max Halley, author of MAX’S SANDWICH BOOK A lively, rejoicing survey of British food’s mouthwatering variety — Michele Roberts, author of FRENCH COOKING FOR TWO A mouth-watering and thoughtful celebration of all that is great in British food, local, global, traditional and modern — Ned Palmer, author of A CHEESEMONGER’S COMPENDIUM OF BRITISH AND IRISH CHEESE A celebration of how we eat now, Ben’s book captures a Britain in flux — Matthew Ryle, author of FRENCH CLASSICS A delicious (and deliciously honest) culinary travelogue — Annie Gray, author of AT CHRISTMAS WE FEAST