Between Two Waters Heritage, landscape and the modern cook
- 12 Sep 2024
- 9781805301776
- £20
- 304 pp
- 159×240mm
- 29 Jan 2026
- 9781837260850
- £10.99
- 304 pp
- 129×198mm
- 12 Sep 2024
- 9781837261482
- £8.79
- 304 pp
- 12 Sep 2024
- 9781837261765
- £30
- 9 hrs 56 min
In a few words
The prize-winning insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver
In a few words
The prize-winning insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver
In a few words
The prize-winning insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver
In a few words
The prize-winning insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver
This is not a book about the success of Inver. Its mainstay is in much bigger questions. [Between Two Waters] puts food at the centre of a spiral which takes in politics, economics and identity, suggesting that perhaps, after all, we are what we eat
I loved this book. It is as morally urgent as it is beautifully written as it is wonderfully entertaining
Jonathan Safran Foer, Author Of Eating Animals And We Are The Weather
This is not a book about the success of Inver. Its mainstay is in much bigger questions. [Between Two Waters] puts food at the centre of a spiral which takes in politics, economics and identity, suggesting that perhaps, after all, we are what we eat
I loved this book. It is as morally urgent as it is beautifully written as it is wonderfully entertaining
Jonathan Safran Foer, Author Of Eating Animals And We Are The Weather
This is not a book about the success of Inver. Its mainstay is in much bigger questions. [Between Two Waters] puts food at the centre of a spiral which takes in politics, economics and identity, suggesting that perhaps, after all, we are what we eat
I loved this book. It is as morally urgent as it is beautifully written as it is wonderfully entertaining
Jonathan Safran Foer, Author Of Eating Animals And We Are The Weather
This is not a book about the success of Inver. Its mainstay is in much bigger questions. [Between Two Waters] puts food at the centre of a spiral which takes in politics, economics and identity, suggesting that perhaps, after all, we are what we eat
I loved this book. It is as morally urgent as it is beautifully written as it is wonderfully entertaining
Jonathan Safran Foer, Author Of Eating Animals And We Are The Weather
More about
the book
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS
SHORTLISTED FOR THE GUILD OF FOOD WRITERS DEBUT BOOK AWARD
LONGLISTED FOR THE HIGHLAND BOOK PRIZE
HIGHLY COMMENDED BY THE SOPHIE COE PRIZE FOR FOOD WRITING
A FINANCIAL TIMES BOOK OF THE YEAR
‘I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do’ – ANGELA HARTNETT OBE
When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes ‘modern Scottish food’ – or if it even existed. This book traces Pam’s journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of ‘destination restaurants’ can both help and hinder our understanding of wider land and food culture.
From the soil to the kitchen, Between Two Waters interrogates the influences on what we eat: capitalism, colonialism and gender, as well as our own personal and cultural histories. Yet it also captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others.
More than anything, it is a blisteringly original work from one of the world’s most innovative thinkers about food, sustainability and landscape.
More about
the book
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS
SHORTLISTED FOR THE GUILD OF FOOD WRITERS DEBUT BOOK AWARD
LONGLISTED FOR THE HIGHLAND BOOK PRIZE
HIGHLY COMMENDED BY THE SOPHIE COE PRIZE FOR FOOD WRITING
A FINANCIAL TIMES BOOK OF THE YEAR
‘A true inspiration on every level’ ANGELA HARTNETT OBE
‘As morally urgent as it is beautifully written’ JONATHAN SAFRAN FOER
‘Vital and marvellous’ JEREMY LEE
When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes ‘modern Scottish food’ – or if it even existed.
Between Two Waters traces Pam’s journey to answer that question. From the soil to the kitchen, she interrogates the unconscious influences on what we eat and captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others. This is a blisteringly original work from one of the world’s most innovative thinkers about food, sustainability and landscape.
More about
the book
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS
SHORTLISTED FOR THE GUILD OF FOOD WRITERS DEBUT BOOK AWARD
LONGLISTED FOR THE HIGHLAND BOOK PRIZE
HIGHLY COMMENDED BY THE SOPHIE COE PRIZE FOR FOOD WRITING
A FINANCIAL TIMES BOOK OF THE YEAR
‘A true inspiration on every level’ ANGELA HARTNETT OBE
‘As morally urgent as it is beautifully written’ JONATHAN SAFRAN FOER
‘Vital and marvellous’ JEREMY LEE
When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes ‘modern Scottish food’ – or if it even existed.
Between Two Waters traces Pam’s journey to answer that question. From the soil to the kitchen, she interrogates the unconscious influences on what we eat and captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others. This is a blisteringly original work from one of the world’s most innovative thinkers about food, sustainability and landscape.
More about
the book
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS
SHORTLISTED FOR THE GUILD OF FOOD WRITERS DEBUT BOOK AWARD
LONGLISTED FOR THE HIGHLAND BOOK PRIZE
HIGHLY COMMENDED BY THE SOPHIE COE PRIZE FOR FOOD WRITING
A FINANCIAL TIMES BOOK OF THE YEAR
‘I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do’ – ANGELA HARTNETT OBE
When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes ‘modern Scottish food’ – or if it even existed. This book traces Pam’s journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of ‘destination restaurants’ can both help and hinder our understanding of wider land and food culture.
From the soil to the kitchen, Between Two Waters interrogates the influences on what we eat: capitalism, colonialism and gender, as well as our own personal and cultural histories. Yet it also captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others.
More than anything, it is a blisteringly original work from one of the world’s most innovative thinkers about food, sustainability and landscape.
I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do
Angela Hartnett Obe, Chef-patron Of Murano, Café Murano And Cucina Angelina
The best kind of food book - full of family, funny stories and fierceness about our dislocated food culture
Pen Vogler, Author Of Scoff And Stuffed
Memoirs about the back-breaking effort involved in launching something ambitious somewhere remote are not unusual, but those that parse the thinking of John Locke, are called “morally urgent” by novelist Jonathan Safran Foer and seek to define an entire country’s cuisine certainly are
What a book, what a cook, what a woman, what a mind! This vital and marvellous voice in food weaves the toils and triumphs of a restaurant and a gravely wounded planet with informed verve
Jeremy Lee, Chef Proprietor Of Quo Vadis And Author Of Cooking
I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do
Angela Hartnett Obe, Chef-patron Of Murano, Café Murano And Cucina Angelina
The best kind of food book - full of family, funny stories and fierceness about our dislocated food culture
Pen Vogler, Author Of Scoff And Stuffed
Memoirs about the back-breaking effort involved in launching something ambitious somewhere remote are not unusual, but those that parse the thinking of John Locke, are called “morally urgent” by novelist Jonathan Safran Foer and seek to define an entire country’s cuisine certainly are
What a book, what a cook, what a woman, what a mind! This vital and marvellous voice in food weaves the toils and triumphs of a restaurant and a gravely wounded planet with informed verve
Jeremy Lee, Chef Proprietor Of Quo Vadis And Author Of Cooking
I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do
Angela Hartnett Obe, Chef-patron Of Murano, Café Murano And Cucina Angelina
The best kind of food book - full of family, funny stories and fierceness about our dislocated food culture
Pen Vogler, Author Of Scoff And Stuffed
Memoirs about the back-breaking effort involved in launching something ambitious somewhere remote are not unusual, but those that parse the thinking of John Locke, are called “morally urgent” by novelist Jonathan Safran Foer and seek to define an entire country’s cuisine certainly are
What a book, what a cook, what a woman, what a mind! This vital and marvellous voice in food weaves the toils and triumphs of a restaurant and a gravely wounded planet with informed verve
Jeremy Lee, Chef Proprietor Of Quo Vadis And Author Of Cooking
I laughed and cried a little, reading the book with Pam’s voice in my head. A true inspiration on every level as a memoir and, as only Pam can, tells us all what we need to do
Angela Hartnett Obe, Chef-patron Of Murano, Café Murano And Cucina Angelina
The best kind of food book - full of family, funny stories and fierceness about our dislocated food culture
Pen Vogler, Author Of Scoff And Stuffed
Memoirs about the back-breaking effort involved in launching something ambitious somewhere remote are not unusual, but those that parse the thinking of John Locke, are called “morally urgent” by novelist Jonathan Safran Foer and seek to define an entire country’s cuisine certainly are
What a book, what a cook, what a woman, what a mind! This vital and marvellous voice in food weaves the toils and triumphs of a restaurant and a gravely wounded planet with informed verve
Jeremy Lee, Chef Proprietor Of Quo Vadis And Author Of Cooking
Pam Brunton
View profilePam Brunton is the acclaimed Scottish chef behind Inver restaurant on Loch Fyne, which celebrates its tenth anniversary in 2025. Inver has won countless awards and is a recipient of the Green Michelin Star praising sustainability alongside world-class food. Prior to opening Inver, she worked at heavyweight restaurants all around the world. Pam holds an MSc in Food Policy from City University and spent four years working with food campaign groups Sustain, the alliance for better food and farming, and the Soil Association. Her debut book, Between Two Waters, won the Fortnum & Mason Food and Drink Award.
inverrestaurant.co.uk | @inverrestaurant
Pam Brunton
View profilePam Brunton is the acclaimed Scottish chef behind Inver restaurant on Loch Fyne, which celebrates its tenth anniversary in 2025. Inver has won countless awards and is a recipient of the Green Michelin Star praising sustainability alongside world-class food. Prior to opening Inver, she worked at heavyweight restaurants all around the world. Pam holds an MSc in Food Policy from City University and spent four years working with food campaign groups Sustain, the alliance for better food and farming, and the Soil Association. Her debut book, Between Two Waters, won the Fortnum & Mason Food and Drink Award.
inverrestaurant.co.uk | @inverrestaurant
Pam Brunton
View profilePam Brunton is the acclaimed Scottish chef behind Inver restaurant on Loch Fyne, which celebrates its tenth anniversary in 2025. Inver has won countless awards and is a recipient of the Green Michelin Star praising sustainability alongside world-class food. Prior to opening Inver, she worked at heavyweight restaurants all around the world. Pam holds an MSc in Food Policy from City University and spent four years working with food campaign groups Sustain, the alliance for better food and farming, and the Soil Association. Her debut book, Between Two Waters, won the Fortnum & Mason Food and Drink Award.
inverrestaurant.co.uk | @inverrestaurant
Pam Brunton
View profilePam Brunton is the acclaimed Scottish chef behind Inver restaurant on Loch Fyne, which celebrates its tenth anniversary in 2025. Inver has won countless awards and is a recipient of the Green Michelin Star praising sustainability alongside world-class food. Prior to opening Inver, she worked at heavyweight restaurants all around the world. Pam holds an MSc in Food Policy from City University and spent four years working with food campaign groups Sustain, the alliance for better food and farming, and the Soil Association. Her debut book, Between Two Waters, won the Fortnum & Mason Food and Drink Award.
inverrestaurant.co.uk | @inverrestaurant
