This collection investigates the diversity and culinary potential of vegetarian cooking by compiling signature dishes from the most prominent vegetarian establishments across Great Britain. The author, Jenny Mann, curates a selection of recipes that reflect the state of meat-free dining in the mid-1980s. By gathering these professional preparations, the book aims to demonstrate that vegetarian cuisine can be sophisticated, varied, and suitable for home preparation.

This work serves as a historical snapshot of the vegetarian movement in British dining during the mid-1980s. The framing suggests a practical resource for home cooks interested in the professional techniques and flavor profiles utilized by specialized restaurants of that era.