'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.
