Woody Bay Station Cook Book
The Woody Bay Station Cook Book by L&B Catering Manager Judy Williams has 52 pages, copiously illustrated by renowned L&B artist Eric Leslie and some very tempting photographs by Judy Williams and Tony Nicholson. Twenty taste-tested recipes of items regularly served in the Woody Bay Station Tea Rooms including: Curried Vegetable Soup, BBQ Chicken, Cheese Scones, Leek and Potato Soup, Cheese scones, Lemon Drizzle Cake, Butterfly Cakes, Apple and Cinnamon Sponge Cake, Chocolate Fridge Cake and many more.
This review from Heritage Railway:
And now for something completely different - not only from the usual fare on these pages, but from the questionably appetising hyped up recipes from so-called celebrity chefs which push real news out of so many of our tabloids on a regular basis.
Woody Bay station's catering manageress Judy Williams had produced a very attractive book of down-to-earth traditional favourites which have made the renowned L&B HQ tearooms a must stop-off point for holidaymakers heading along the A39 to and from the west. Helped by some very attractive colour sketches by L&B watercolour painter Eric Leslie, you can find out how to prepare unpretentious though attractive meals and snacks such as mackerel pate, curried vegetable soup, potato wedges with dip, mini mushroom quiche, bacon and black pudding pasties, BBQ chicken, lemon drizzle cake, fruit sponge and bread pudding.
For those who believe that traditional simple English cooking cannot be beaten, this book is manna from heaven. Full marks to Judy for this venture which deserves a wide audience this Christmas and way beyond too.