The National Trust has an excellent line in cookbooks, many of which I use regularly, and this is a lovely addition. There are recipes in it but it’s more a history of British food, organised by region, with the origins of everything from old favourites like Cullen Skink to sweets like rose and violet creams. Each section is relatively short but packed full of information and beautiful illustrations. It’s an excellent guide to the foods most connected to each of the countries and regions and includes the development of our gastronomic culture over the years, such as Balti in the Midlands. This is a lovely book for anyone with an interest in food to dip in and out of.

Thanks to Netgalley and the publisher for an advance copy in return for an honest review.