In 2000 Ian sold Quincys and set up as a freelance chef specialising in teaching and demonstrating. Since this time he has also worked as a consultant to the restaurant trade, written articles for magazines and taken part in several television programmes as chef and food adviser including Regency House Party (2003, Channel 4), The Diets that Time Forgot, and more recently Turn back Time for BBC1.
Ian Dowding,
Consultant Chef & Writer
Ian has worked in the restaurant trade for over forty years. He was the original head chef of The Hungry Monk when it opened in 1968 and went on to open his own restaurant – Quincys – in Seaford in 1988. He is the originator of the now famous Banoffi Pie which was developed at The Hungry Monk in 1971.
Fish Bananas
The new cookery book from the inventor of Banoffi Pie.
Ian Dowding has been cooking professionally for over fifty years; from restaurant cooking to teaching, demonstrating and creating food for historical TV programmes.
The collection of over 400 recipes spans this period and is an eclectic mix of gourmet dishes, peasant classics, home favourites, historic revivals and recipes from around the world. It is a no-nonsense guide to cookery covering everything from fish cookery to cakes and desserts, bread and game recipes with lots of practical tips that will expand your repertoire and extend your culinary expertise.
Fish Farce
A rumbustious
romp of a novel
Justin comes to Cocklebury-on-Sea to find his real father – his only lead – a photograph.
Councillor’s daughter, Jo, has lied about her age to take a part time modelling job.
Club owner, Ray wants to open an amusement arcade but the land he wants is not for sale and Ray doesn’t like things getting in his way.
After a misspent youth Ben just wants to settle down and paint but his past keeps catching up with him.
The history of the world famous dessert.
The Completely True and Utter Story of Banoffi Pie…
An occasional blog
A selection of Ian’s recipes
Writings
Ian writes regularly about food and cooking and is building a portfolio of photographs to compliment the recipes generated by his different activities.
He is therefore able to supply a complete package for any publishing project. Ian has written articles for ‘Caterer and Hotel Keeper’, ‘Eat Out’ and ‘The Restaurant Business’ magazines and for the Guardian. This is a small selection.
The Pheasants are Revolting
Is it just me or do all chef’s hearts sink on August 31st and you realize it’s “Pheasant Season” again. Usually we are reminded by our friendly, helpful meat supplier (or ‘Purveyor of High Class Meat and Poultry, licensed to sell Game’) who on the first day of the season rings to offer you the first birds.
…Keep reading