WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS SHORTLISTED FOR THE GUILD OF FOOD WRITERS
DEBUT BOOK AWARD LONGLISTED FOR THE HIGHLAND BOOK PRIZE HIGHLY COMMENDED BY THE SOPHIE COE
PRIZE FOR FOOD WRITING A FINANCIAL TIMES BOOK OF THE YEAR 'I laughed and cried a little
reading the book with Pam's voice in my head. A true inspiration on every level as a memoir and
as only Pam can tells us all what we need to do' - ANGELA HARTNETT OBE When world-class chef
Pam first opened Inver her restaurant on the shores of Loch Fyne she set out to discover what
makes 'modern Scottish food' - or if it even existed. This book traces Pam's journey to answer
that question and in doing so reveals what we can all gather from our culinary heritage. Part
memoir part manifesto on the future of feeding the world and a feminist critique of the food
business it documents the difficult early days of her now multiple award-winning restaurant
reflecting on how the immersive experience of 'destination restaurants' can both help and
hinder our understanding of wider land and food culture. From the soil to the kitchen Between
Two Waters interrogates the influences on what we eat: capitalism colonialism and gender as
well as our own personal and cultural histories. Yet it also captures with real heart all that
the dinner table has to offer us: sustenance both physical and imaginative challenges and
adventure and most importantly communion with others. More than anything it is a
blisteringly original work from one of the world's most innovative thinkers about food
sustainability and landscape.
