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.

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 teaches regularly at Ashdown Cookery School, a private cookery school in Blackham, near Tunbridge Wells.


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.

I have a lot of cookery books of all types and styles but you can tell easily which are my favourites because they all sit on a shelf in my kitchen; they are dog-eared, falling apart and the pages are splashed with whatever I was cooking from them at the time. They are the books I have gone back to time and again, partly because they are good recipes and partly because I know they are going to work. I hope this book, in time will become like those books.”
Ian Dowding

The history of the world famous dessert.

The Completely True and Utter Story of Banoffi Pie…


An Occasional Blog

May 7, 2018

The Secret Life of Recipes

It seems strange to me that if you plagiarise the written word, copy a work of art under a hundred years old or rip off a tune either consciously or unconsciously the law will seek you out but a recipe…
July 12, 2017

Zombie Haddock

I always learn things the hard way. When I started doing cooking classes at Sussex Down’s College I had never spoken to a group of people let alone cooked in front of them. Add to that it was in an…
July 11, 2017

An Occasional Blog…

From today I will be posting an occasional blog. Recently I gave up teaching evening classes at Sussex Down’s College which has freed up a little extra time as a result. I still cook and am involved in the food…

A Selection of Ian’s Recipes


April 20, 2014


April 20, 2014


April 20, 2014

Keylime Pie


April 20, 2014

Plum Tatin


April 20, 2014



April 20, 2014


April 20, 2014

Old Fashioned Pork terrine


April 20, 2014


April 20, 2014


April 20, 2014


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.

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Saint Valentines Day Rant

‘……. and definitely no heart shaped puddings, croutons, chocolates, starters, potatoes or garnishes’, I conclude when the staff ask if we are doing anything special for Valentine’s night?’

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The Rules of Catering

There are two dates in the caterer’s calendar when all involved feel like giving up, selling up or throwing their hands up in despair. These times are at the end of August and the Christmas and New Year holiday. You feel worn down by the continuous grind of business pressure, never having five minutes respite and problems piling on top of other problems not yet resolved. At all other times of the year we are confident, happy, urbane, smiling and generally full of good cheer. All businesses have their crosses to bear, but in the catering industry with all its complexities we probably get more than …

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Service Charge

My head hurts, my feet ache, and I’m only half way through the afternoon. I still have the rest of the prep to do and a busy service that probably won’t finish till around midnight. I am a bit concerned whether I can cope with it. It must be something to do with it being a week of hectic nights and the over zealous sampling of the new half bottles last night that has put me in this state; but hell, I’ve coped with more, feeling worse and no doubt I’ll do it again.

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The Pemmican Brief

Working as a freelance chef I came into contact with many aspects of the catering industry. Some jobs can be difficult and stressful, some easy and delightful. There is also the bog standard, the interesting, and what might be deemed the glamorous. Sometimes I do what is called ‘food styling’ which is a rather pretentious term for presenting food for photography or film. This can be a very frustrating job; you work all day or maybe several producing food for a scene and eventually it is on the screen for a nanosecond or is cut altogether. After filming it is usually eaten by the crew who would eat a lump of coal if it had a sprig of parsley on it.

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Food and sex are inextricably linked. Smell is the lure, consummation the reward. In the middle ages everybody and everything stank. Sewers were open pits or gullies, nobody bathed and there was no refrigeration. If your food didn’t reek because it was off it was probably smothered in some concoction of spices to make it taste of something else. Perfume wasn’t worn as a subtle hint of exotic unguents and flowers, it was plastered on in the hope that no one mistook you for a rank old goat that…

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