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 Cararina, before setting up a private catering company Green Pea.
With a strong focus on robust, flavoursome food, Valentine believes that a real understanding of excellent ingredients, producers and the natural history of food contributes as much to the plate as the cooking. A very keen outdoors man, Valentine can often be found seeking new adventures outside the kitchen and, most likely, fishing.
Valentine’s first hit series What to Eat Now (BBC Two) on the best food that Autumn has to offer was closely followed by a second series focusing on Summer. He presented Valentine Warner: Coast to Coast (Good Food), in which he travelled the country fishing and cooking his catch, as well as Ration Book Britain (Yesterday) and Valentine Warner Eats The Sixties (Yesterday).
Valentine has been a chef for Great British Food Revival (BBC Two), Love Your Garden with Alan Titchmarch (ITV 1), Country Show Cook Off (BBC Two), Perfect… (Good Food) and My Kitchen (Good Food). Recently Valentine presented Valentine Warner Eats Scandinavia (Good Food) and two series called Hook It Cook It and Valentine Warner’s Wild Table: Canada (Fox).
Valentine has written two best-selling books accompanying What to Eat Now. These were followed by The Good Table: Adventures In and Around My Kitchen and his most recent book What to Eat Next, published in 2014. Valentine has written for the Times, the Independent and Countryfile, Delicious, Waitrose Food Illustrated and Olive magazines, to name a few.
Val’s gin company Hepple Gin featured in Imbibe magazine’s Top 10, was awarded Gold by San Francisco World Spirits, and won ‘Best New British Product’ at the Great British Food Awards.
Good morning from the Pyrenees and a wheezy “chuka - chukar” from a covey of partridges somewhere in a nearby thick… twitter.com/i/web/status/9…
Sunday’s ambition for a pot to return to repeatedly that I get some writing done. Fabada - must contain element of… twitter.com/i/web/status/9…
WHAT TO EAT NEXT – buy it here
Some of the best food takes literally only minutes to prepare, and if you have good ingredients, a good recipe and some kitchen know-how the results will be great. The 150 recipes in this book are naturally simple. There is no corner-cutting – just straightforward good cooking.
Many of the dishes can be on the table in 30 minutes or less. Others are dishes that, while quick to make, require a slow cook in the oven. Think Pork with Creamy Cider Sauce, Smoked Trout Fish Cakes and Penne Puttanesca – or, for when you have time to leave something in the oven to cook, Cheese, Leek and Potato Pie and Dorset Hot Pot.
PUBLISHER: Mitchell Beazley
PUBLICATION DATE: 7th April 2016
WHAT TO EAT NOW — Buy it here.
In the BBC2 programme, “What to Eat Now”, Valentine Warner takes us on a mouth-watering, content-rich and beautifully filmed journey through the best of autumnal food. He charts the growth of his favourite foods from their first stirrings as seeds through to fully grown foods. Natural history filming techniques will capture the life-cycle of everything from rabbit to mackerel to pumpkin. The programme then follows Valentine as he brings each ingredient back from the river, sea, woodland and field, shore or highland and launches it into ovens, pans and barbecues. He cooks 3-4 dishes in each episode, both indoors and out.
PUBLISHER: Mitchell Beazley
PUBLICATION DATE: 1st September 2008