Travel the Formula 1 calendar from your own kitchen. Search any driver, circuit, country or race since 1950, then bring that place to your table. No passport required, though an apron helps.
Every driver leads to a country, every country to a circuit, and every circuit, eventually, to dinner.
Where it began
My mom and I.
Every race, a seat at our table.
For almost a decade, my mom and I have kept one tradition. Wherever Formula 1 races that weekend, that is where dinner comes from. Melbourne sends us to the Australian coast. Suzuka brings Japan into our kitchen. Monza means Italy, and a very long lunch.
What began as a way to watch together became the best part of our week. A country we have never visited. An ingredient we have never bought. An hour side by side at the stove before the lights go out. Somewhere between the first course and the checkered flag, it stopped being dinner and became ours.
For years we joked that it should be a cookbook. Now we are writing it, together, one race at a time.
Podium Plates is more than a book to us. It is a reason to keep building something side by side, to keep learning the places we have only seen on a screen, and to follow this sport a little closer with every season. Support it, and you are not only backing a cookbook. You are pulling up a chair at our table, and coming along for whatever comes next.
Every contribution goes toward researching, writing and printing the first edition.
An illustration of our race weekend table. Photos from our own kitchen are on the way.
Our tradition
Wherever the race goes, dinner goes too.
MELBOURNE Barramundi with lemon myrtle butterSHANGHAI Red braised short ribsSUZUKA Teriyaki salmonMONACO BarbajuanMONZA Risotto alla milaneseMEXICO CITY Tacos al pastor
A World, A Menu, A Race Weekend.
Every round opens a new country to taste. In our house, the formation lap doubles as the dinner bell.
The race weekend ritual
Five things, every round.
Discover the destination
Find out where the race is, what surrounds the circuit, and what the locals eat when nobody is filming.
Choose one dish
Pick something that belongs to that place. If you cannot pronounce it yet, even better.
Share the table
Sit down together. The meal is the reason, the company is the reward, and the leftovers are the bonus.
Watch the race
Lights out, plate in hand. Years later, one bite will bring the whole race back, including the parts you would rather forget.
Repeat next round
Next round, a new country. By the finale you have eaten your way around the world without queuing at a single airport.
The first cookbook
The Founders Edition
One chapter for every round of the season. Each one carries you to the host city and home again, with dishes made for an ordinary kitchen and stories worth telling over them.
One thousand copies, numbered and signed by hand. Five hundred hardback, five hundred paperback, and a digital edition for everyone else.
Every dish belongs to the place the race visits, and we research it in the culture it comes from. When a recipe is our own take, we say so, rather than inventing a grandmother we never had.
Written for any kitchen
Every recipe is written so a first time cook can follow it from the chopping board to the plate, with swaps for hard to find ingredients and versions for every kind of diet.
Every fact traced to a source
Dates, results and history are checked against more than one source before they reach a page. The stewards would approve.
Independent and unofficial
We are fans of food and racing. Podium Plates is not connected to Formula 1, the FIA or any team, though we would happily feed all three.
Where the book is todayFirst three chapters drafted
Australia, China and Japan are written. The rest of the season is being researched now.
Be part of it
Pull up a chair with us.
Founders Edition
Buy the cookbook
One thousand numbered and signed copies, from $49.99, and a digital edition at $19.99. Leave your email and you will hear the moment orders open, well before the lights go out.
Pull up a chair with our community of cooks and race fans, and unlock the whole archive back to 1950, for $3 a month.
Every season since 1950, with its story and full results
Every recipe, with its full method, swaps and dietary versions
A race weekend menu with one combined shopping list
Printable recipes and every result for every search
New member features as we add them
Join at $3 and keep that price for as long as you keep your seat. Cancel anytime.
A yearly seat, $99 a year. Everything above, plus each new Podium Plates cookbook sent to you every year, with early access before anyone else. Coming soon
Support our journey
Help a mother and son turn a family tradition into a book worth keeping. Every contribution goes toward researching each chapter and printing the first edition.
One time, from $1
PayPal, Venmo or card
Support is not a preorder or a donation, and is not tax deductible.
Questions
Before you pull up a chair.
What is the Founders Edition?
Our first cookbook, limited to one thousand printed copies: five hundred hardback at $79.99 and five hundred paperback at $49.99, plus shipping. Every printed copy is numbered and signed by both of us, so it comes to us first and then travels on to you, which takes a little longer than an ordinary parcel. The digital edition, at $19.99, is unlimited.
When can I buy the cookbook?
We are writing it now, one chapter per race weekend, which is roughly the pace of the sport itself. Join the list above and you will hear first when orders open.
What is The Podium Table?
The Podium Table is our community of cooks and race fans, and a seat is $3 a month. It opens every season back to 1950, with its story and full results, every recipe with its swaps, dietary versions and shopping list, and every result for every search. Join at $3 and you keep that price for as long as you stay. A yearly seat, coming soon at $99, adds each new cookbook sent to you every year, with early access.
What can I see for free?
Something from everything. Every season has its calendar, its winners and the opening of its story; every race has its top five; every driver, circuit, country and team has its profile; and every country has a signature recipe. The last five seasons and five landmark years are free in full. A seat at The Podium Table adds the rest.
Do I need to follow Formula 1 to use it?
Not at all. The calendar is simply our excuse to travel by plate. Every recipe works perfectly well on a Tuesday, no safety car required.
Where does the race history come from?
The archive is built from Wikidata, a free public database, and checked against the season and race results published on Wikipedia. Every page shows what it was checked against.
Is this an official Formula 1 product?
No. Podium Plates is an independent, unofficial cookbook made by a mother and son. It is not associated with Formula 1, the FIA or any team. We simply cook, very enthusiastically, in their direction.
The race weekend newsletter
Every Grand Prix, in your inbox.
One email a few days before every race: what to cook, the story of the place, the history of the circuit and the drivers who called it home. Free, and as easy to leave as it is to join.
Your next race weekend starts at the table.
Start with this weekend's Grand Prix, or wander any season since 1950. Bring an appetite; we will bring the history.
Flaky white fish in a crackling golden batter, thick chips fried twice, a bowl of mushy peas and a sharp tartare sauce: Britain's favorite Friday night.
Fried fish arrived in London with Jewish refugees from Portugal and Spain, chips came from the north, and sometime in the 1860s someone sensibly sold them together. By the twentieth century the chippy was in every high street, and fish and chips had become so central to British life that it was among the few foods never rationed during the Second World War. Cod in the south, haddock in the north, salt and malt vinegar shaken on at the counter: the regional variations are small, and defended with great passion.
The British Grand Prix has been on the calendar since the very first championship race in 1950, and its crowd at Silverstone has worked its way through a great many paper wrapped portions. At home the secret is the order of work: chips fried once to soften, the fish fried in a light, ice cold batter, then the chips fried again until crisp, so everything reaches the table hot together.
Mushy peas
Ingredients
1 cup (250 g) dried marrowfat peas
1 teaspoon baking soda
plenty boiling water
1 tablespoon (15 g) butter or olive oil
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh mint
Method
Put the peas in a large bowl with the baking soda and cover with at least 4 cups (1 liter) boiling water. Stir and leave to soak overnight, 12 hours.
Drain and rinse the peas. Put them in the medium saucepan, cover with fresh cold water by 1 inch (2.5 cm), bring to a boil and simmer gently, uncovered, for 30 to 40 minutes, stirring often near the end as they thicken. Add a splash of water if they catch on the bottom.
Beat in the butter, salt, sugar and mint with a wooden spoon or a quick pass of the masher. Taste and add salt. Keep warm, covered, over very low heat.
Tartare sauce
Ingredients
1/2 cup (120 g) mayonnaise
1 tablespoon gherkins
1 tablespoon capers
1 tablespoon fresh parsley
1 small shallot
1 teaspoon lemon juice
Method
Stir everything together in the small bowl. Cover and refrigerate until needed.
The chips
Ingredients
2 lb (900 g) floury potatoes
about 3 quarts (3 liters) neutral oil for deep frying
Method
Peel the potatoes and cut them into thick sticks about 1/2 inch (1.25 cm) square. Put them in the large bowl of cold water and swish them around to rinse off the starch. Drain, then spread on a clean towel and pat completely dry.
Pour the oil into the heavy pot, no more than one third full. Clip on the thermometer and heat over medium heat to 285°F (140°C).
Fry the chips in two batches for 7 to 8 minutes each, stirring gently once or twice. Lift them out onto a rack set over a baking sheet. They will look pale.
The battered fish
Ingredients
4 thick skinless haddock or cod fillets
1 teaspoon fine salt
1/3 cup (40 g) all purpose flour
1 1/3 cups (170 g) all purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
1 cup plus 2 tablespoons (270 ml) very cold lager or sparkling water
1 lemon
Method
Pat the fillets very dry with paper towels and sprinkle both sides with the salt. Put the dusting flour in a shallow dish.
Raise the heat under the oil to 350°F (175°C). Heat the oven to 200°F (95°C) to keep things warm.
In the second shallow dish, whisk the batter flour, baking powder and salt. Pour in the ice cold lager or sparkling water and whisk briefly, just until smooth. A few small lumps are fine; overmixing makes the batter tough.
Turn a fillet in the dusting flour and shake off the excess. Then dip it into the batter, turning so it is completely coated, and lift it out, letting the extra drip back for a few seconds.
Holding the fillet by one end, lower it slowly into the oil, moving it away from you as you let go, so it floats rather than sinks and sticks. Fry 2 pieces at a time for 6 to 8 minutes, turning once halfway with the slotted spoon.
Lift the fish onto the second rack and put it in the warm oven while you fry the rest and finish the chips. Let the oil return to 350°F (175°C) between batches.
Finishing the chips
Ingredients
to taste flaky salt
to taste malt vinegar
Method
Raise the oil to 375°F (190°C). Fry the blanched chips in two batches for 2 to 4 minutes each.
Lift onto paper towels, sprinkle at once with flaky salt and a shake of malt vinegar if you like.
Coming soon
