Sessions Arts Club prints the recipes behind the plating

May 14. Sessions Arts Club dropped a cookbook. Not the kind that leans celebrity chef or Instagram-pretty glossies. The kind that documents what actually left the kitchen between 2020 and 2024.

Food Volume 1: Sessions Arts Club, published by Phaidon, runs 272 pages. The book covers the restaurant's daily-changing menu, archived in full. Co-founders Anna Greenacre and Allegra Borghese worked with Oliver Warren (previously at Maison Kitsuné) on the edit. The layout skews archival: recipes, yes, but also the ceramic ware the plates are served on, shot by Luke Abby and Sam Harris.

The restaurant, housed in a former courthouse in Clerkenwell, opened during the pandemic. The menu shifts daily. That's the editorial constraint. A cookbook that documents a moving target.

The book splits into seasonal chapters. Spring recipes, summer, fall, winter. Repeated cycles. Each dish gets a full page, sometimes two. The photography is clean: top-down, centered, white background. The ceramic pieces are credited. That's rare. Most cookbooks treat the plate as invisible.

Sessions runs a membership model. The book is available to anyone. Retail: £45. No pre-order window, just in stock now at the club and via Phaidon's site.

The book ends with a section on the porters and kitchen staff. Names, tenure, roles. Greenacre and Borghese included it deliberately. A cookbook that lists the people who plate and carry is documenting the system, not just the output. That's the editorial move here.

Four years of dinners, bound. The kind of book that sits on the counter and gets opened when someone asks what Sessions actually serves. Now there's a full answer.