WIN: A copy of Jason Atherton's new book Pollen Street

COMPETITION NOW CLOSED.

Jason Atherton has launched his latest cookbook, Pollen Street, and we have two copies to give away to The Staff Canteen members.  

• Read interviews from our The Staff Canteen Meets series: 
• Which chefs have got a Michelin Star? 
• See recipes from Jason Atherton  

Jason Atherton is a chef with 20 upmarket restaurants in the UK and Asia including Mayfair’s Pollen Street Social, which focuses on using the best produce around Britain from Colchester crab to Buccleuch beef. 

 Jason Atherton, former head chef for Gordan Ramsey’s restaurant Maze has released a new cookbook called Pollen Street, featuring the dishes that have earned his flagship restaurant Michelin Star status within 6 months of opening.  

Jason and together with his wife Irha, run the phenomenally successful global restaurant empire The Social Company. 

After a tough childhood in Skegness living in a caravan park – he left home at 16 and lived in hostels in London while working at top kitchens in the capital.

Jason then went on to work in France and Spain – including under Ferran Adria at El Bulli who describes Jason as a “marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century." Jason then spent 9 years working for Gordan Ramsey, most prominently as head chef of Maze.  

Seven years ago, Jason took a huge financial risk and opened his own restaurant, Pollen Street Social, which opened to immediate rave reviews and full bookings. It has been awarded 5 AA Rosettes by the AA guide, named The Good Food Guide’s ‘Best New Restaurant’ and hailed the 4th best restaurant in the UK. Alongside the thriving success of Pollen Street Social, Jason was awarded ‘Chef of the Year’ by Caterer and Hotelkeeper. More restaurants opened including Soho’s Social Eating House and Hong Kong’s 22 Ships. This year was the launch of Jason’s 20th restaurant in Shanghai, making him widely regarded as one of the world’s best chefs.  

Pollen Street cookbook will take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes, with the book also detailing Jason's journey and his passion for every dish on the menu. The cookbook will feature the recipes that made Pollen Street Social one of London’s legendary gastronomic destinations including ‘Fruits of the Sea’, ‘St Austell Bay lobster with savoury seaweed custard and yuzu’ and ‘Bitter chocolate pave with olive biscuit, olive oil jelly and olive oil ice cream.’ 

By Nada Olson