Top North West Chef Serves Up Traditional Treats for National Waterways Museum

26th September 2011

Categories: Modern History News

Visitors to the National Waterways Museum this Sunday were treated to a trio of traditional dishes from renowned chef Robert Owen Brown, who hosted a series of cookery demonstrations to promote a new book of industrial heritage recipes.

Pickled Tripe, Pig’s Head Brawn and Rabbit Stew were all on the menu as museum-goers learned how to make the dishes before tucking in to the long-forgotten delights taken from the newly published A Taste of Modern History.

Oliver Briscoe, marketing manager at the National Waterways Museum, one of the attractions to contribute a recipe to the book, comments:  “We were thrilled to have a chef of Robert’s calibre along.  It was a great afternoon and I’m happy to report that even those visitors who were perhaps feeling a bit squeamish about some of the dishes were completely won over when they tasted them.”

Lisa Houghton, marketing manager of Modern History, the ERDF funded programme that coordinated the book and promotes over 100 industrial heritage attractions across the North West, adds:  “The reaction that we got from this demonstration at the National Waterways Museum proves that there is a real appetite for these old classics that have perhaps fallen out of favour.  A Taste of Modern History is all about reviving these past favourites from the time of the Industrial Revolution and introducing them to a new generation.”

Other dishes in the book include Manchester Marmalade, courtesy of jam manufacturers Duerrs; Lakeland Gingerbread; Lancashire Hot Pot; Pickled Red Cabbage and Borrowdale Tea Bread.

Click here to receive a free copy of A Taste of Modern History, a 24 page recipe book packed with traditional North West recipes.

Come to Quarry Bank Mill on Sunday 2nd October to sample the dishes for yourself - demonstrations start at 1pm. Find out more