When the Chiltern Firehouse opened in 2013 it was an immediate success, and its restaurant highlights the deep collaboration between hotelier Andre Balazs and chef Nuno Mendes. Lisbon-born, Mendes draws on influences from his career split between the United States and Europe to create contemporary recipes with an American accent. From the signature crab doughnuts to maple-glazed salmon and frozen apple panna cotta, Mendes delivers recipes of reimagined classics and bold new flavours.
Chiltern Firehouse: The Cookbook brings together not just Nuno Mendes’ recipes; it also delves into the Firehouse’s love affair with cocktails and goes behind the scenes of the Firehouse with rich photography by intriguing design.