Simon Hopkinson is often hailed as the ‘food writer’s food writer’. He left school at 17 to begin a career as a chef in the kitchen of Yves Champeau, which formulated a lasting impression, developing his passion for French regional cooking.
Simon announced himself onto the London restaurant scene in 1983, opening Hilaire and drawing attention as a leading young chef. Designer and entrepreneur Terence Conran spotted his talent and persuaded him to lead the kitchen for the opening of Bibendum in 1987. Simon left the restaurant in 1995 to concentrate on writing cookery books. Notably Roast Chicken and Other Stories was declared the ‘most useful cookbook of all time’ in 2005 by Waitrose Food Illustrated. ‘The Good Cook’ was his first television series.
Homemade tandoori chicken
Coq au vin
Steak and perfectly cooked chips
My mother’s cheese and onion pie
Breast of lamb baked with onions
Braised fennel with butter and parmesan
Potato soup with soured cream and chives
Salade Niçoise
Parmesan biscuits
Scallops beurre blanc
Piedmontese peppers
Roquefort salad with pears, chicory and walnut oil
Panzanella (Tuscan tomato and bread salad)
Orange caramel custard
Sticky toffee pudding
Coffee granita
Chocolate pot with ginger
Rhubarb crumble and cream
See all recipes by Simon Hopkinson (30)
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