INTRODUCTION
RYAN CHETIYAWARDANA

When I ask a friend how they are, they’ll inevitably reply: ‘Busy.’ I’m guilty of it too – it’s a symptom of the modern world. But it only confirms the need for quality time spent with the people you love. The more you do it, the more you understand it’s what really matters – good times with friends and family are the most effective panacea for a busy week/month/year. ‘Quality’ is the key word, though; excess can be great but it’s rarely memorable! Given that bringing friends together is harder amid today’s fast-paced lifestyles, making these moments properly memorable should be a priority. This book is about how good it is to bring people together, and how good food and drink brought together can help you have a better time with the people you love.

In my first book, ‘Good Things to Drink’, I talked about the worlds of food and drink being one and the same, and that they should be treated that way. And also how the right food and drink can help shape the mood of an occasion. It has been great to see so many dog-eared, stained and worn copies of the book in people’s houses, where the recipes had been brought to life. I love getting tagged in Instagram photos showing people adapting recipes to their own tastes and using the drinks to fit their lives. I wanted to expand on that here, helping you bring your friends together using amazing food, as well as drink.

So for Good Together, I called on some of my favourite friends from the world of food, and some of the best chefs in the world. This isn’t about trying to reproduce dishes from their (excellent!) restaurants. (I’ve not included drinks from my bars – no one wants to spend hours prepping a multitude of complicated steps; it’s much smarter to have something that’s still exciting and delicious, but straightforward to make.) The recipes are here to inspire, and the chefs offer brilliant advice and ideas.

It’s important to note that this isn’t a party planner (no parties are the same, and where would the fun be if this was a rulebook?), and it’s also not about cocktail pairing. This is a guide to drinks and dishes that fit a particular mood or occasion – be it a cosy night in or a summer BBQ – and also work well together. It’s all very adaptable, and easily ownable. For example, where I’ve suggested a gin, you can substitute vodka. Likewise, if you don’t like any of the herbs and spices, adjust the recipes to your tastes. Experimentation, trial and error is all part of the fun (I also think you learn more, or at least faster, when things go belly up!).

I hope you find this book beautiful (thanks to my family and friends), interesting (it’s a slightly voyeuristic look into the personal lives of some of the best people in the world of food and drink if nothing else!) and, most importantly, useful!