"A wonderful slice of home, food and family from one of the most beautiful places on earth: this book is heaven." Jenny Colgan
SHETLAND is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place. And for James and Tom Morton, it's home.
Shetland: Cooking on the Edge of the World explores life on an island with food, drink and community at its heart. Surrounded by crystal-clear waters, Shetland seafood is second to none. The native sheep roam freely. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years.
This is a heartfelt book, full of passion for place and community. The recipes celebrate the very best the isles have to offer, feasting on the ocean's harvest and the treasures of croft land and cliff face. There is cooking fuelled by necessity and thrift and, as you might expect on Scotland's Norse edge, there are drams and parties galore. With spectacular photography by Andy Sewell, Shetland celebrates a very different kind of island paradise.
James Morton is the author of books including Brew (2016) and Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014. In 2012 he reached the final of BBC TV's Great British Bake Off. He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards. Tom Morton is a recovering journalist and BBC broadcaster and was once scriptwriter for the legendary Sunday Post cartoon strips The Broons and Oor Wullie.