The original Ivy was established in 1917 on the very site where it still stands, in the heart of London's Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it’s time for a new peek behind those famous stained-glass windows.
The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and former Maitre d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from chefs Gary Lee and Tim Hughes, including the Ivy’s signature shepherd's pie, Asian-inspired salads, desserts and cocktails, this is the must-have cookbook for a new generation of Ivy fans.
About the Author
Fernando Peire is director of The Ivy restaurant & private room, and The Club at The Ivy. He joined The Ivy in 1990 as Senior Maitre d', a position he held for eight years. In 1999, he left the company to relaunch Quo Vadis in Soho before undertaking consultancy work abroad and in London, but returned in 2007, as director once again.
"London's landmark restaurant the Ivy turns 100 and is f ted with a delicious gift book filled with recipes and celebrity testimonials. This is a beautifully designed cookbook and tribute to the century-old art deco British restaurant."