Provencal

For Sardine:

‘I love … Alex Jackson’s cooking. The food he offers is from Provence and the Languedoc, areas that we haven’t been so curious about in the last few decades, but I’m thrilled they’re back. It’s time to revisit the region. There’s still so much to try.’ – Diana Henry

‘This is the book I used more than any other last year … His writing is a delight and, like his cooking, hits just the right balance between precision and ease.’ – Rachel Roddy

‘Seductively reminds us of the comforting allure of French food.’ – Nigella Lawson

‘It’s approachable, simple, conversational and absolutely delicious … his recipes transport you straight to the Med.’ Telegraph Weekend

‘No book this year has made me feel hungrier.’ – Bee Wilson, Sunday Times

‘French flavours will lure us in shoals … It is delectable.’ – Fay Maschler, Evening Standard

‘Simple, unpretentious and understated, entirely without ego, attitude or pomp … [Provencal] realises how hard simple is to get right. And does so, for the most part, with flame-licked aplomb.’ – Tom Parker Bowles, Mail on Sunday

Alex Jackson’s interest in cooking started a long time ago. From Birmingham, his passion for French cuisine was ignited by a year in Paris as part of his French degree at university, which served as an introduction to what simple French food really was. After working at Stevie Parle’s Dock Kitchen, his interest journeyed further south to Provence, where from the surplus of sunkissed vegetables, fresh herbs, and good olive oil his restaurant Sardine was born. With rave reviews from Fay Maschler, Grace Dent, Diana Henry, Marina O’Loughlin and Tom Parker Bowles, since opening in the summer of 2016, Sardine has established itself firmly on the London food scene.