You are invited to stay after a demonstration (or become a member of the Library, which allows for more frequent visits) to browse the eclectic range of food-related books.

See how approaches to food have changed over time - from pre-war opulence to post-war austerity - and how attitudes have moved on from the stereotypical Britishness of ‘meat-and-two-veg’ to the sheer enjoyment of food for food’s sake.

Share the passion and knowledge of writers such as MFK Fisher, Jane Grigson, Fergus Henderson and Nigel Slater, explore the esoteric simplicity of Japanese cookery through Shizuo Tsuji or dip into the learned scientific explanations of Harold McGee.

The Library continues to expand – selectively – and some of the newest publications will be available for sale.