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By Well Seasoned, Mar 10 2018 08:04PM

We’re absolutely delighted to announce that Thursday was official Publication Day for Well Seasoned!

It’s been a long slog but the book has finally hit the shelves and we’re pretty darned proud of it.


You don't have to take our word for it either. Just take a look at what Michelin-starred chef Tom Kerridge and Guardian food columnist Felicity Cloake have to say on the cover.


Grab a copy and get exploring, cooking and eating with the seasons today. It's available online and in all good bookshops.


Happy reading and happy cooking!



Russ & Jon


By Well Seasoned, Feb 27 2018 02:14PM

Exciting times as we get close to the publication date for Well Seasoned!


With just over a week to go, we’re making plans for the launch party and have been chatting with various magazines and websites who are keen to publish extracts from the book. First out of the blocks is the March/April addition of the excellent Just About Dorset. Russ already has a regular column in the magazine so we’re really lucky to have not one but two pieces of coverage this month.


The first is our Wild Boar Ragout Pappardelle recipe - a hearty and warming dish from from Well Seasoned's February’s chapter and the second - Artist Profile - looks in more detail at Russell’s photography for the book.


Grab a hard copy if you can but you can also read both articles in the online edition:


Wild Boar Ragu Parpadelle

Artist Profile: Russell Brown


Pre-orders are coming thick and fast now, and if you want to take advantage of our special offer to be in with a chance of winning the Ultimate Well Seasoned Evening, you’ve got just 9 days left. Good luck!



By Well Seasoned, Dec 12 2017 12:38PM

We're delighted finally to be able to reveal the cover for Well Seasoned! After many months of hard work and debate, here it is.


We wanted something that captured the essence of the book, that would jump out at shoppers from the shelf and which is appropriate for our Spring launch date. We hope we've managed all of that.


Big thanks go to our designer Matt Inwood and the team at Anima, Head of Zeus who have been so willing to take our comments on board. Russell and I really love it but, of course, it's you the reader who really matters. What do you think??


Obviously its a big milestone as far as any book is concerned but finalising the cover also means we can now open the new website and launch pre-sales for the book. Hopefully you'll like the new fresh-look website, centred around the book. The blog will, of course, continue here with plenty of new recipes and sample content from the book.


We're really excited to be able to share some of that as we begin the countdown to the launch in March.


Welcome to an exciting new season!



PS when you click through to Amazon to pre-order you'll see a very different cover. Don't panic! That was a holding image we gave them while we were having the Big Cover Debate. We've now sent the new one and it should be updated in the next couple of days.



By Well Seasoned, Jul 18 2017 09:19AM

With a mixture of excitement and nervousness, we submitted the first half of the book to the publishers last week. Eek! If you've ever handed in a thesis or large piece of coursework you'll know the feeling. Pen down, job done. Oh wait, let me just check that sentence... etc. But definitely a really exciting time for us and it's made the book feel very "real".


In related news, we're really pleased that the publishers have confirmed Matt Inwood as the designer of Well Seasoned. In fact, coincidentally, Russ has known Matt for a number of years and had already shared his vision for the book so we're really confident that Matt is going to do a fantastic job. With books for Tom Kerridge, Jason Atherton and Atul Kochhar already in his portfolio we couldn't be in better company.


Finally, HERE's a link to the first of our teaser videos for the book. We're hoping to do a few of these as we reach various milestones in the publication timeline...and as our presentation skills improve!


More anon...


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