Following the success of its first cookbook in 2020, Sobell House – a hospice caring for people in Oxfordshire – has brought together another very special book in time for Christmas 2022.
Published to raise awareness and funds for the hospice, Sobell House’s second cookbook – Food & Wellness: The Sobell House Vegetarian Cook Book – is also about recognising some of the local businesses in the food and drink industry that have supported Sobell House over the years.
A collection of over 30 stories and recipes from a wide range of celebrities and local chefs, the book features well-known faces and independent businesses that hold Sobell House close to their hearts.
All the recipes in this book are vegetarian, and many are also vegan, showcasing the diversity of plant-based food and offering everyone the opportunity to try something different.
You’ll find a recipe for actress Florence Pugh’s favourite tzatziki and delicious gluten-free ‘Pizza Wraps’ from comedian Mel Giedroyc, who also contributed to the first book.
There’s also Burrata with Broad Bean and Almond Pesto recipe courtesy of BBC newsreader Huw Edwards, an ‘Epic Bengali Dhal’ from actor Paul Chahidi, who is also an ambassador for Sobell House, and Rick Stein’s very own Egg Coconut Masala.
Alongside these famous supporters, plenty of Oxfordshire eateries have also gotten involved with the book, giving readers the opportunity to make some of their best-loved dishes at home and discover the stories behind each unique venture.
Among these is Bhoomi Kitchen with their South Indian street food snack Aloo Bonda; The Eyston Arms with a delicious Rhubarb, Orange & Pistachio Tart; The Yurt at Nicholsons with their Twice-Baked Cheese Soufflé and many more.
Food & Wellness is all about bringing the local community together to celebrate the inspiring work and ethos of Sobell House.
Since 1976, the hospice, jointly funded by the NHS and Sobell House Hospice Charity, has been providing specialist end-of-life and palliative care to local people with life-limiting illnesses and supporting their families. The staff believe that every adult should be able to die with dignity and without pain.
Alan, whose wife Tracey spent her last days on the inpatient ward at Sobell House, says that “none of the staff at Sobell House see working there as just a job; for them it is so much more than that. Nothing whatsoever was too much trouble for them, and being under their care was such a relief. They care for people with such kindness and provide that same level of care and support to the whole family too.”
Tim Wraith, who also compiled the first book, has again been the driving force behind this exciting project at Sobell House. “Our second cookbook, Food & Wellness, has been a wonderful project to work on. Meze Publishing has again produced another brilliant cookbook showcasing some of the best local food producers and hospitality businesses in Oxfordshire.
“We also have contributions from some of my colleagues here at the hospice, along with some well-known people, which help make it a very special book. I am also incredibly grateful to Ian Bingham from IP Asset Partnership and Adrian Cooper from Oxford Economics, who have again sponsored the book. Over the past few years, these two local businesses have shown such incredible generosity towards Sobell House.”
Food & Wellness is a 128-page paperback retailing at £17.50 and is available in bookshops, including Waterstones and Amazon.
