1st May 2010 / Country & Town House
FOOD & TRAVEL EAT DRINK ESCAPE BRIT CLASSICS What true Brit can resist eggs Benedict dripping with Hollandaise or steak and kidney pie with melt-in-the-month pastry? Not one, which is why CASS TITCOMBE and the team behind Canteen have just published a homage to some great British classics. ... More >>>

1st April 2010 / Olive
Steamed syrup pudding 2 hours, Serves 6, EASY No-one can resist this. At Canteen we make individual puddings, but we think this big one works better as you get more syrup! butter 200g, softened, plus extra for the pudding basin golden caster sugar 200g eggs 3 lemons 2, zested lemon... More >>>

1st April 2010 / Blueprint
British restaurant Canteen's holistic approach has fuelled its growth since it opened five years ago. Its new recipe book is exemplar of its ethos of goodquality food and design, writes Peter Kelly Patrick Clayton-Malone is younger and more relaxed than one might expect from the managing director... More >>>

1st April 2010 / Wallpaper
IN THE MARKET FOR... | 183 WORKING CLASS 5. 'Vernon14' desk, £3,532, by Matt Elton, for ME Design. 'Canteen Utility' chair, £217, from Twentytwentyone. More >>>

1st April 2010 / Fabric Magazine
3 OF THE BEST... CHAMPAGNE BRUNCHES Canteen Thoroughly British, the all-day breakfast menu includes porridge, Welsh rarebit, hot buttered Arbroath smoldes, as well as the ubiquitous eggs benedict. Wash it down with Nyetimber Classic Cuvee, from West Sussex. Love the food? Then buy the new book -... More >>>

20th March 2010 / The Telegraph
GREAT BRITISH FOOD by Cass Titcombe, Dominic Lake and Patrick Clayton-Malone (Ebury, £16.99). The transformation of London's Southbank in 2007 was given a huge boost by the appearance of Canteen, a no-frills restaurant with a great bar, serving straightforward, well-cooked English nosh. You could... More >>>