Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home by Anna Hedworth

  • Spiced pancakes with roasted rhubarb & raspberries, Greek yoghurt & toasted pumpkin seeds (page 18)

    from Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home Service by Anna Hedworth

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking ahead
    • Ingredients: salted butter; eggs; natural yoghurt; whole milk; plain flour; baking powder; caster sugar; ground ginger; whole nutmeg; rhubarb; raspberries; oranges; full-fat Greek yoghurt; pumpkin seeds
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Notes about Recipes in this book

  • Roast harissa cauliflower soup with hazelnut dukkah

    • Livia on November 29, 2025

      We loved this. Didn't have rose barista around so instead used the Ottolenghi rose barista and preserved lemons jar and it worked perfectly.

    • ellwell on January 07, 2026

      This had a nice taste, maybe a little too spicy with the added harissa at the end. I would leave that out next time. The dukkah was delicious with it.

  • Beetroot & tahini borani with walnuts, feta & dill

    • ellwell on January 07, 2026

      This was delicious! You mix all the ingredients together in the food processor and just before serving you add the feta and the nuts. Can easily make the beet part early and just bring it up to room temperature 45 min ahead of serving.

  • Butter poached trout in a sherry butter sauce with spring vegetables & wild garlic

    • ellwell on January 07, 2026

      I didnt have or desire to make elderflower vinegar so I subbed in champagne vinegar. Also didnt have wild garlic so used tome herbs from the garden. The sauce recipe requires boiling the shallots in the vinegar and sherry and then strain out the shallots. Straining the shallots left 0 liquid in the pan, so I kept the shallots and added the cream and butter. Which worked out fine. I actually had to add more of the sherry, vinegar, cream and butter as I cooked the veg. Instructions say to “warm” the veg, but since the asparagus is raw, i felt it needed to cook and soften up a bit. All in all, I don’t think the recipe was well tested before publishing, but it tasted fine. Served with wild rice.

  • Hazelnut dukkah

    • ellwell on January 09, 2026

      This is delicious. Great accompaniment to her roasted harissa cauliflower soup

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  • ISBN 10 1837831491
  • ISBN 13 9781837831494
  • Published Mar 06 2025
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

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