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9781783969111

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Reviews

‘A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within’ Sally Clarke, chef and restaurateur ‘It felt like I had been transported by Tardis back into the kitchen of the nineties: a cauldron of excitement, beauty and the sheer graft of a movement that changed British food for ever.’ Paul Heathcote MBE ‘A fine read ... gives fascinating insight into a pivotal time for food and restaurants’ Shaun Hill, chef

‘A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within’ Sally Clarke, chef and restaurateur ‘It felt like I had been transported by Tardis back into the kitchen of the nineties: a cauldron of excitement, beauty and the sheer graft of a movement that changed British food for ever.’ Paul Heathcote MBE ‘A fine read ... gives fascinating insight into a pivotal time for food and restaurants’ Shaun Hill, chef ‘A valuable historical contribution. More importantly... a delightful read.’ The Sunday Times ‘Interesting reading for any foodie … Ever wondered how triple cooked chips, black miso cod and good coffee came to be staples of the last 10 years? Then this is the book for you.’ The Scotsman ‘Mr Turvil does an excellent job of etching out the context that allowed the 1990s restaurant revolution to flourish … this is a well-paced account of an oft-forgotten turning point in British culture, written with infectious zeal.’ Country Life ‘Mouthwatering... a whistlestop tour through the eateries that changed Britain … Turvil has compiled a fascinating foray into our country's restaurants and shown that while we might be a small nation, we have always had a huge appetite.’ The Mail on Sunday ‘Andrew Turvil’s book gives a fast-paced and fascinating insight into the 1990s restaurant revolution’ Restaurant

‘A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within’ Sally Clarke, chef and restaurateur ‘It felt like I had been transported by Tardis back into the kitchen of the nineties: a cauldron of excitement, beauty and the sheer graft of a movement that changed British food for ever.’ Paul Heathcote MBE ‘A fine read ... gives fascinating insight into a pivotal time for food and restaurants’ Shaun Hill, chef ‘A valuable historical contribution. More importantly... a delightful read.’ The Sunday Times

‘A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within’ Sally Clarke, chef and restaurateur ‘It felt like I had been transported by Tardis back into the kitchen of the nineties: a cauldron of excitement, beauty and the sheer graft of a movement that changed British food for ever.’ Paul Heathcote MBE ‘A fine read ... gives fascinating insight into a pivotal time for food and restaurants’ Shaun Hill, chef ‘A valuable historical contribution. More importantly... a delightful read.’ The Sunday Times ‘Interesting reading for any foodie … Ever wondered how triple cooked chips, black miso cod and good coffee came to be staples of the last 10 years? Then this is the book for you.’ The Scotsman ‘Mr Turvil does an excellent job of etching out the context that allowed the 1990s restaurant revolution to flourish … this is a well-paced account of an oft-forgotten turning point in British culture, written with infectious zeal.’ Country Life

‘A much jollier approach to the food part of restaurants is offered by Blood, Sweat and Asparagus Spears by former Good Food Guide editor Andrew Turvil … an extremely efficient romp through the postwar decades, one dish at a time, from a prawn cocktail in the 1970s at the Berni Inn, one of the first British attempts at an American-style restaurant chain, via Marco Pierre White’s tagliatelle of oysters and caviar at Harvey’s in the ’80s, through the steak sandwich at The Eagle, the original gastropub to, yes, shepherd’s pie at The Ivy in the ’90s. It’s a reminder of something important. Restaurants are indeed third spaces. Historically they have been places where art movements were born, revolutions plotted, ideas shared. So no, the food is rarely the most important thing. But it does actually help if they serve something nice to eat.’ Jay Rayner, Financial Times ‘A fabulous book - a page-turning in-depth delve into our world of food, hospitality and the characters within’ Sally Clarke, chef and restaurateur ‘It felt like I had been transported by Tardis back into the kitchen of the nineties: a cauldron of excitement, beauty and the sheer graft of a movement that changed British food for ever.’ Paul Heathcote MBE ‘A fine read ... gives fascinating insight into a pivotal time for food and restaurants’ Shaun Hill, chef ‘A valuable historical contribution. More importantly... a delightful read.’ The Sunday Times ‘Interesting reading for any foodie … Ever wondered how triple cooked chips, black miso cod and good coffee came to be staples of the last 10 years? Then this is the book for you.’ The Scotsman ‘Mr Turvil does an excellent job of etching out the context that allowed the 1990s restaurant revolution to flourish … this is a well-paced account of an oft-forgotten turning point in British culture, written with infectious zeal.’ Country Life ‘Mouthwatering... a whistlestop tour through the eateries that changed Britain … Turvil has compiled a fascinating foray into our country's restaurants and shown that while we might be a small nation, we have always had a huge appetite.’ The Mail on Sunday ‘Andrew Turvil’s book gives a fast-paced and fascinating insight into the 1990s restaurant revolution’ Restaurant ‘Former Good Food Guide editor Andrew Turvil has written a nostalgic but useful account of how the 1990s transformed the UK’s restaurant scene. The story is told via chapters dedicated to 33 varied dishes that shaped it, including the River Cafe’s chocolate nemesis cake, Nobu’s black cod with miso . . . and spag bol at Spaghetti House.’ Financial Times, Best Books of 2025

Author Information

Described by The Independent as one of the UK’s ‘arbiters of taste’, Andrew Turvil is the former editor of The Good Food Guide, AA Restaurant Guide and Which? Pub Guide. As a freelance restaurant critic, writer, and editor, he has spent his career writing about pubs and restaurants, and, undeterred, bought a pub in 2015 and ran it for 10 years. Blood, Sweat & Asparagus Spears is his first book. 

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