A Burnley restaurant has been chosen to contribute a recipe to this year’s Great British Cookbook, which will raise funds for Macmillian Cancer Support and Hospitality Action.
A recipe formulated by Bertram’s Head Chef Spencer Burge and his team will feature in the book alongside those of celebrity chefs including Nigella Lawson, Rick Stein, Paul Heathcote, Michael Caines, Richard Corrigan and a host of others.
The Great British Cookbook has involved a search to find diverse dishes from regions around Great Britain.
The contribution from Bertram’s – a dessert titled Toffee Popcorn – will feature on the restaurant’s menu.
Spencer, who earlier this year was appointed to the board of Crow Wood Leisure – parent company of Bertram’s Restaurant – credits his team of local chefs with the recipe.
Spencer said: “It’s a great form of recognition for my team of chefs, who are all from the Burnley area. We’re also very proud to be raising money for Macmillian Cancer Support and Hospitality Action – their work supports people through really tough times when family members are affected by life limiting conditions.”
The Great British on-line Cook Book goes on sale for download on November 20th following a launch at Nottingham Castle and will be available from all the main on-line shopping sites – a printed version should follow in early 2015.