When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes 'modern Scottish food' - or if it even existed.

Between Two Waters traces Pam's journey to answer that question. From the soil to the kitchen, she interrogates the unconscious influences on what we eat and captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others. This is a blisteringly original work from one of the world's most innovative thinkers about food, sustainability and landscape.