Hinds Jodi - M: A 24 hour cookbook

Thanks to our parents for giving us the encouragement and support to make everything M reach reality.

NOTES

Hen eggs are assumed to be medium unless otherwise specified

Egos and sense of humours are assumed to be large

Sugar is caster unless otherwise specified

Teaspoons and tablespoons are level

Herbs are fresh

Absolute Press

An imprint of Bloomsbury Publishing Plc

www.bloomsbury.com

This electronic edition published in 2016 by Bloomsbury Publishing Plc

Bloomsbury is a registered trademark of Bloomsbury Publishing Plc

First published in the UK in 2016 by Jon Croft Editions
This edition published by Absolute Press, an imprint of Bloomsbury Publishing Plc

Text MW Restaurants Ltd 2016
Photography Jodi Hinds, 2016, except images Omar Loi

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British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library.

Library of Congress Cataloguing-in-Publication data has been applied for.

ISBN: 978-1-4729-3853-4 (HB)

ISBN: 978-1-4729-3855-8 (eBook)

ISBN: 978-1-4729-3854-1 (ePDF)

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Publisher Jon Croft

Commissioning Editor Meg Avent

Art Director and Designer Kim Musgrove

Editor Beverly LeBlanc

Proofreader and Indexer Zoe Ross

Photographer Jodi Hinds, www.jodihinds.com

Photographers Assistant Pablo Antol

FOREWORD

Ive always loved cooking: at the age of three, our Mam used to dig out a heavy, sticky, well-used cookbook and I would spend afternoons baking with her. By the age of five, I had advanced to devising desserts suitable for our family Sunday lunches. A few years on, Saturday nights would be a medley of board games and dinner in the Williams household: my four siblings and I would take turns to cook a family dinner after an evening trying to rule the London property market via Monopoly, or conquering the world playing Risk. People ask where my ambition came from

The cooking and enjoyment of food played a large part in my childhood and family life. Now, I find few things more exciting than a rare night at home conquering a new recipe for my amazing and beautiful wife Claire, whilst Hudson, our chocolate Labradoodle, lies hopefully by the fridge. I hope this book brings happiness to you in the same way, as you work through Michaels brilliant recipes.

At the start of my career two of my favourite books were Restaurant by Terence Conran a book that goes through the design detail behind great restaurants and brands and Entertain by Ed Baines a cookbook, which, as the name suggests, proved useful for all manner of entertaining of friends from breakfast to dinner. M: A 24 Hour Cookbook takes inspiration from both: it provides dusk till dawn recipes and also a little coffee table reading, taking you behind the scenes of restaurant life.

Moving to London at eighteen, I fell in love with grande dame restaurants such as Mezzo, Quaglinos and The Ritz. Throughout the book, you will see that both M venues enjoy a sense of theatricality inspired by these and similar venues, and you will also find notes on the attention to detail that goes into creating the perfect restaurant experience: the quality offering and understated luxury (whether one wants to enjoy a burger and beer, or wagyu and a bottle of Screaming Eagle).

With the (hugely appreciated) encouragement and backing of my in-laws, Stuart and Susan, followed by a small group of fabulous and supportive like-minded investors, I opened M Threadneedle Street in November 2014, followed by M Victoria Street and M Wine Store in December 2015. M is the culmination of sixteen years of inspirations and ideas. These have burst out into each M venue, which house multifaceted offerings to create a home from home so our guests can enjoy both heightened hospitality and the finest foods and beverages from breakfast through until the early hours just like this cookbook aims to do.

I have been privileged enough to have two of the best in the industry heading up my M family and creating it with me from the outset. Francesco Cappucci is our Operations Director and the epitome of charm: he leads by example and his knowledge and passion for every element of hospitality is second to none. Another great leader, our Executive Chef Michael Reid is the most intelligent chef I have ever come across and has both maturity and talent beyond his years.

I have long admired the writing of Nick Savage, whose words always bring restaurants to life. When I read his articles, his innate knowledge and love of food, dining and travel jumps off the page in a colourful and vibrant narrative. I was delighted when he agreed to pen the words throughout the book for us and I am sure you will enjoy his writing too.

The M family is huge (sadly too big to mention each key individual) and when we have won awards I have always been keen to emphasise that each member of the team has played a major part in our success. From kitchen porter to wine director, no success has come, and this book wouldnt have been created, without personal sacrifice. I am beyond grateful to all at M and their families and friends (including my own) for the amazing support and encouragement they have given in the past two years.

I hope this cookbook inspires and accompanies you through many happy moments at home and provides an interesting insight into M along the way.

Best,

Martin Williams

CEO & Founder of M