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Quadrille has won a five-way auction for the debut cookbook from JKS Restaurants and Hoppers co-founder Karan Gokani.
Managing director Sarah Lavelle secured world rights from Charlie Brotherstone at Brotherstone Creative Management. Hoppers: The Cookbook will publish in October 2022.
JKS Restaurants and Gokani opened the first Hoppers restaurant on Frith Street, Soho, in 2015. The Hoppers group now spans three restaurants in Soho, Marylebone and King’s Cross, delivery kitchens across the capital and a new retail and meal-kit brand Cash & Kari by Hoppers.
Quadrille said: “Subtitled Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond, the book will focus on the food, places and people of the island as well as signature dishes from the cult London restaurants. The book features stunning location and recipe shots by renowned Sri Lankan photographer Ryan Wijayaratne, taking the reader on a food journey through homes, roadside shacks, hotels and restaurants across the country. With recipes for short eats, devilled dishes, curries, kothus, rice specialities, dosas and the eponymous hoppers, Gokani explores the classics as well as new recipes developed at Hoppers restaurants such as kalupol roast chicken, bone marrow varuval, and more. Sri Lankan graphic artist Rosa Gunasingha has created original artworks for the insides and award-winning graphic designer Luke Bird has art-directed and designed.
Lavelle added: “From the first second I set foot in Hoppers Soho I knew I wanted to work with them on a cookbook. Their incredible food stopped me in my tracks. It’s been a thrill to work with Karan and the creative teams in Sri Lanka and the UK on putting the book together, a daily burst of sunshine, knowledge and enthusiasm. I hope readers will feel the same way when they open the pages and cook from it.”
Gokani said: “For us, this book is much more than a cookbook. It seeks to document some of our favourite food and achievements over the years on the one hand; while simultaneously going beyond the walls of our restaurants to celebrate the people we admire, experiences that have shaped us, and off-menu dishes that we love. This book is our love letter to a country and team we love with all our hearts.”