Hugh Fearnley-Whittingstall signs new book at Plymouth restaurant
The famous chef and food campaigner Hugh Fearnley-Whittingstall visited Plymouth to sign copies of his new book, Three Good Things, at the local branch of his restaurant chain.
The branch, called Plymouth Canteen & Deli, lies in the Royal William Yard and on a windswept Tuesday morning, people were lining up out into the street to meet Hugh Fearnley-Whittingstall who is known for his back-to-basics philosophy when it comes to food.
One of the people in the queue was Jocelyn Bamber, who had come to get a copy of the book signed for her grand-daughter who lives in London.
"I like his philosophy about making food from healthy, local ingredients. However, he is a bit of a hero to my grand-daughter, so the book will be for her," she said.
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Also at the event was Emma Olliff.
"His books on food were a part of why I changed my outlook on what to eat. He has a strong focus on understanding how your food gets from plough to plate and that really speaks to me," she said.
Emma Olliff was also impressed by how down to earth Hugh Fearnley-Whittingstall seemed.
"I work in a book store and many authors come to book signings just wanting to get through it as quickly as possible. I think he took his time and talked to each of us while signing the books," she said.
Unfortunately, a very busy Hugh Fearnley-Whittingstall did not have time to talk to the local press about his new book and the Plymouth branch of his restaurants, but re-iterated what he had previously said about his thought on Plymouth and food.
"The City and Region have a strong fishing and market garden heritage, and we have a great opportunity to source the best ingredients and create some fantastic food in a wonderful location," he said at the opening of Plymouth Canteen & Deli.
Hugh Fearnley-Whittingstall is celebrity chef, television personality, journalist, food writer and food campaigner. He is best known from the River Cottage TV-series on Channel 4, in which he tries to become a self-reliant farmer in rural England and feed himself, family and friends with locally produce.