Our cookbook is just like the pub. It’s a team effort.
With a solid core of classic recipes and general guidance from founder David Eyre and successor Tom Norrington Davies, the book is full of recipes from a host of talented chefs that have worked with us over the years.
The Eagle Cookbook brings together over 100 recipes from sixteen contributors: Eagle chefs past and present whose diverse backgrounds (six nationalities, including Portuguese, Spanish and Brazilian) have influenced the colourful and hearty style of The Eagle’s food.
This is real, rough-edged, exciting food that anyone can cook – a million miles away from the pretentiousness and over-complication of traditional restaurant books.