In just two years, the team of chefs at the The Ethicurean, the restaurant that sits on the renovated Barley Wood Walled Garden on the outskirts of Bristol, have won numerous awards. Including a Michelin Bib Gourmand and Observer’s Best Ethical Restaurant, and now comes a beautiful tome detailing their quest in sustainable cooking following the seasons of a year.

120 lovingly-described recipes are illustrated by photographer Jason Ingrams, as well as guides on the time-honoured traditions of curing meats, preserving fruits, smoking and all manner of skills bringing is in direct contact with our foods. It also exists to remind us of the enormous amounts of food waste we’ve become accustomed to, much like the recent experimental Hunt + Gather supper club held in San Francisco. Recipe ideas leap off the page, dishes like cured roe deer with wood sorrel, beetroot carpaccio, pork and juniper pie as well as instructions on the perfect Negroni using home-made vermouth.

The Ethicurean cookbook is published by Ebury Press, will be £25 and goes on sale May 16th.