Bitter Honey

Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)

In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia.

The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family.

The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato.

Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one.

Praise for Bitter Honey:

"Reading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food." - Nigella Lawson

"Just lovely. Fans of the Italian South will love particularly." - Marina O’Loughlin

"One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from." - Olia Hercules

"Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy." - Bee Wilson

"One of the best cookbooks of the year" - The Times

“"You'll feel her contagious enthusiasm throughout the pages of this beautiful book in recipes like artichokes four ways, saffron risotto with oranges and mascarpone, blood orange cake and olive oil with ricotta, roast squid stuffed with herbs and anchovies, and culurgioinis - traditional Sardinian dumplings filled with potatoes and cheese.?"”

Reading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. Nigella Lawson
A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia’s] move to Sardinia and the unique rhythms of island life. The Sunday Times ‘Style’
Just lovely. Fans of the Italian South will love particularly. Marina O’Loughlin
Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live. BBC Good Food Magazine
One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. Olia Hercules
Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. Bee Wilson

Letitia Clark is a writer and a chef. After graduating in English Literature from Durham University she went on to complete the diploma course at Leith’s School of Food and Wine. Her first professional kitchen was The Dock Kitchen. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, whilst cooking and baking in the now notorious Peter’s Yard in the evenings. Her subsequent kitchen jobs included Spring and Morito, where she met her Sardinian partner, Luca, who was also a chef. The couple quit their jobs and life in London and moved to rural Sardinia. Here Letitia writes, paints and cooks, and is in the process of setting up her own Agriturismo.

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