Quadrille will publish the Giffords Circus Cookbook by Nell Gifford and Ols Halas in March 2020 to coincide with the circus’s twentieth anniversary.
Senior commissioning editor Céline Hughe acquired world rights from Rosemary Scoular at United Agents.
Depicting the circus, Giffords Circus which tours the south of England every summer with its sell-out restaurant "Circus Sauce", and weaving in in hundreds of chef Halas' recipes, the cookbook is a "celebration of the hearty, joyful food that brings the circus and its audience together," said Hughe.
She added: "Trying to imbue the book with the unique charm of the Giffords experience is the sort of challenge that commissioning editors dream of and I’m delighted that we have an immensely creative and talented team at Quadrille to bring it all to life on the page."
Gifford added: "They say an army marches on its stomach, and for the circus with its military history this certainly rings true. At Giffords, right from the early days, we have always cooked big feasts for the company and our friends and family as we travel together and that's how the restaurant originated. We are thrilled to have the opportunity to weave together our circus stories and recipes in one amazing cookbook."
"As a chef, I would never have dreamed I would be working for a circus and yet I find myself travelling through the most wonderful places and cooking on the road," said Halas. "This project has been a dream. Working with Quadrille, United Agents and one of my absolute heroes, photographer David Loftus, it really has been an incredible journey. The cookbook is something outrageously different that gives you an insight into life at the circus and the wealth of recipes we have devised from our travels."