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Maggie’s Kitchen is the latest novel from Caroline Beecham (which is due to be released by Ebury Press on 27th July 2017)  and I am happy to be welcoming her to Novel Kicks today. 

When the British Ministry of Food urgently calls for the opening of restaurants to feed tired and hungry Londoners during WWII, aspiring cook Maggie Johnson seems close to realising a long-held dream. After overcoming a tangle of red tape, Maggie’s Kitchen finally opens its doors to the public and Maggie finds that she has an unexpected problem – her restaurant is too popular, and there’s not enough food to go round.

Then Maggie takes twelve-year-old street urchin Robbie under her wing and, through him, is introduced to a dashing Polish refugee, digging for victory on London’s allotments. Between them they will have to break the rules in order to put food on the table, and, perhaps, find love into the bargain…

 

Thank you for joining me today, Caroline. Can you tell me a little about your book, Maggie’s Kitchen and what inspired it?

‘Maggie’s Kitchen’ is a novel that follows the fortunes of Maggie Johnson as she sets up and runs a British Restaurant in London during the Second World War. The story focuses on the relationships that she develops with the community and in particular with Robbie, a twelve-year-old runaway, and Janek, a Polish refugee. Together they struggle through government red-tape to open the restaurant and then battle food shortages and community crisis to keep their doors open.

The novel is inspired by real events and I was intrigued by the fact these restaurants were created to help with the food shortages during the war. It seemed timely to write a story about them given the renewed interest in ‘paddock-to-plate’ and ‘nose-to-tail’ eating and our obsession with food.

The novel includes excerpts from the original Ministry of Food’s War Cookery Leaflets together with recipes that have been updated to suit contemporary tastes. The story is ultimately about hope and finding courage in the most unlikely of places.

 

READ COMPLETE INTERVIEW HERE