Richard Guest, Head Chef at Taunton's Michelin-starred Castle Hotel Restaurant, offers an impressive range of recipes based on the best of locally farmed produce and ingredients which can be found wild throughout the West Country. Divided by season - Easter Sunday Stew for Spring, June Salad for Summer, Quince Jelly for Autumn, and an array of Christmas dishes for Winter - the recipes are interspersed with shopping tips, preparation advice, and the culinary secrets of one of Britain's top chefs.
