Catch Theatre of Blood on the big screen at Curzon Canterbury this Halloween

Curzon CanterburyThe Curzon Canterbury is proud to bring you a Vincent Price evening, screening Theatre of Blood, with a special Q&A with poster artist extraordinaire Graham Humphreys (who designed the original UK quads for pretty much every iconic horror film of the 80s and also created the fab label on the Vincent Price Ale, Black Cat), and Peter Fuller, curator of the Vincent Price Legacy UK!

Join us for a classic horror, unique competition prizes, a great panel discussion and an unforgettable evening – and let’s not forget some Vincent Price Ale.


Victoria Price loves our Black Cat ale dedicated to her horror legend dad

Victoria Price gives her seal of approval to the wicked new brew, Black Cat. Pictured here with the label's designer Graham Humphreys
Victoria Price gives her seal of approval to the wicked new brew, Black Cat. Pictured here with the label’s designer Graham Humphreys

Vincent Price Ale: Black CatVictoria Price was in London, UK this week giving an inspirational talk on her legendary dad and his legacy. The event, at the BFI Southbank, which followed a screening of the rarely-seen 1960s western The Jackals, also gave her the opportunity to give her seal of approval to the first-ever British-made Vincent Price Ale, which has been especially created by Kent brewers Hopdaemon in honour of the Horror King, and whose label has been designed by the equally legendary Graham Humphreys (aka The Quadfather).

Black Cat, so named because of Vincent’s brush with meddlesome moggies in the film classics Tales of Terror and Tomb of Ligeia, is now available to order online. So if you fancy stocking up the perfect Halloween tipple, then check it out now:





Vincent Price’s leading ladies head to Camden Film Fair


Have you ever wanted to meet Dr Phibes’ beloved Victoria (aka Caroline Munro) in the flesh? What about Theatre of Blood‘s Rosemary (Madeline Smith) or From a Whisper to a Scream‘s Katherine White (Martine Beswick)?

Well these three lovely ladies, who have all been co-stars of Vincent Price, will be appearing at the Film Fair in Camden, London, on Saturday 22 October.

Mark your diaries now!

Silver Screen Suppers on… Cooking with Vincent Price

Recipe Corner

As well being an accomplished actor and an art expert and lecturer, Vincent Price was also passionate about food. As his daughter Victoria says in her lectures on her dad, ‘He loved to eat’.


Along with his second wife, Mary (Victoria’s mum), Vincent published the acclaimed gourmet tome, A Treasury of Great Recipes, in 1965, which brought together recipes collected from the kitchens of 35 American restaurants (including the Four Seasons, Galatoire’s and Locke-Ober) and eight European countries, plus several dozen of the Price’s own unpretentious favourites, including two for hot dogs. This glorious tome got a sumptuous reprint in 2015 by Dover Press.

ComeIn 1969, the couple also released their Come Into the Kitchen Cook Book, which was devoted to the heritage of American cuisine, from the early pioneer settlers to the Victorian era. This was reprinted many times, with different covers, as well as in a five-volume series which was retitled A National Treasury of Cookery.

Cooking Price Wise

In the six-part 1971 Thames TV series Cooking Price-Wise, Vincent invited viewers to ‘travel round the word using your cooker instead of a jet plane’, and shared his experiences of international cuisine, preparing such delicacies as Moroccan tajine, the American Ice Box Cake and Fish Fillets Noord Zee. These recipes and a host more were published in a paperback that is much sought-after today.

This page is dedicated to Vincent’s favourite recipes and is hosted by Jenny Hammerton, who runs the Silver Screen Suppers website. Just click on the recipe title, where you will be taken to the host page.

Vincent Price’s Bounty of Paradise Party: Sampling the delights from Vincent’s International Cooking Course LP
Cooking Price-Wise – Fish Fillets Noord Zee: Try Vincent’s Dutch delicacy

All around the world, people love eating and drinking like Vincent Price, here’s a round up of links to other blog posts that celebrate Vincent’s favourite recipes.

Treasury • An appreciation of Vincent’s food writing by Kimberly Lindbergs – In the Kitchen With Vincent Price – includes the recipe for Souffle Pudding Pierre.

• Dr Bobb made Pineapple Nut Loaf and Poularde Pavillon (Chicken in Champagne Sauce) even crushing the mushrooms with a rolling pin as directed by Vincent –

A Slash and Dine Toast to Vincent Price includes the recipe and photographs of the Dark Mocha Cake made by Nicole and Megan – it looks delicious!

• Greg Swenson, author of the Recipes For Rebels James Dean cookbook wrote a great piece about Vincent’s love of Sardi’s restaurant and his post includes the recipe for Cheese Knots –

Granny Pantries had a go at the Blueberry Muffins A La Postada and suggested adding a little vanilla to the recipe –

• Over at the Vincent Price Mania blog, two recipes were sampled. First, an all time top favourite in the Silver Screen Suppers Kitchen, Mexican Creamed Corn – Plus one I haven’t tried yet, Old Fashioned Bread Pudding –

• The lovely Annie at Kitchen Counter Culture turned to her battered and much loved Treasury for the Gateau Grand Marnier recipe –

• Lauren from The Past On a Plate made Blueberry Muffins A La Postada and Ranch Eggs – what a lovely brunch!

• Miriam Figueras bravely tackled Souffle Au Grand Marnier with excellent results –

• Yinzerella from the superlative Dinner Is Served 1972 blog made Vincent Price’s Bloody Mary & Bookbinder’s Snapper Soup

• Tracy of Tracy’s Vintage Corner made a delicious-looking Old Fashioned Bread Pudding

• Super stylish blogger Ruth, from Mid-Century Menu made something I’ve wanted to try for ages, Crab Puffs –

• In Canada, Lisa from Brain Meets Keys put together a spectacular brunch, trying out three recipes from the Treasury in one go! Blueberry Muffins a la Posada, Buckingham Eggs and Champignons Marie-Victoire

• Battenburg Belle took the Treasury all the way to France and made Caesar Salad, Sea Bream Biscay Style and Petits Pois a la Francaise

• Taryn from Retro Food for Modern Times made Chicken in Champagne Sauce – and Buckingham Eggs as a JAFFLE –

Cooking Price Wise_Ad_TVT_crop

• Nathalie Morris from the British Film Institute and yours truly demonstrate how to make Vincent Price Goulash



• Clara from Heritage Recipe Box rustled up a New Fashioned Cocktail



Cooking with Vincent Price Ale

Vincent Price Ale: Black CatJenny Hammerton at Silver Screen Suppers celebrates the launch of Vincent Price Ale and the BFI’s screening of the 1960s western The Jackals with a tasty classic from Vincent and Mary’s Price’s Come into the Kitchen Cookbook. 

When I heard there was a Vincent Price Ale my first thought was: “what can I cook with it?!” I went directly to The Treasury of Great Recipes, and then Cooking Price-Wise, and then the Come Into the Kitchen Cookbook to see in which of his recipes Vincent used the best of all cooking ingredients – beer!

A conversation with Vic Pratt, Curator of Fiction at the BFI got me to thinking about The Jackals. Have you got your tickets yet? It’s a very rare chance indeed to see this film on the big screen here in London, and what’s more, Vincent’s daughter Victoria will be there presenting a talk about her father after the screening. Here’s a link to the box office – it’s on Tuesday 20th September at the BFI Southbank. I am super excited.

Vic and I had a brainstorm about what Vincent’s character in the film would eat. The film is set in South Africa and Vincent plays a gold prospector. To us Brits, a gold prospector who wears a hat like this:

Vincent Price in The Jackals

is effectively a cowboy. So we thought Chilli? Beans? Sausages? I decided that a recipe from the Come Into the Kitchen Cookbook would be most appropriate as it’s a kind of look back into ye olden days of American cooking.

So there in the “Young Republic” section, I found a recipe for Beef Ragout. I think if Oupa Decker or his daughter Wilhemina made this, they would be more likely to call it beef stew. It’s a very solid, meaty, meaty, meaty dish which might not be to modern taste. I can definitely imagine it being scraped up from metal plates with metal spoons around a camp fire with great vigour though…

The Vincent Price Ale has only just been launched at FrightFest and I have a crate on order, so alas, I couldn’t use the “Black Cat” for this particular dish. But if I’d had some, I definitely would have. As soon as my delivery arrives I’ll be trying Vincent’s recipe for Carbonnade of Beef from Cooking Price-Wise. Oh yes!

Until then, here’s the Ragout recipe, with my suggestions for making it a little less “Wild West” and a little more foodie friendly.

Vincent Price's Beef Ragout

Beef Ragout from the Come Into the Kitchen Cookbook
by Mary and Vincent Price

4 to 4.5 pounds rump of beef, cut in 1-inch cubes
3/4 cup flour
2 to 3 tablespoons salad oil
1 cup hot water
7 ounces beer (about 1 cup) [200ml]
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon each parsley flakes and rosemary leaves
1/4 teaspoon each savory, marjoram, and basil
1 cup chopped carrots
1 cup chopped celery
1 strip lemon peel 3 inches by 1 inch
1 onion, peeled
8 to 10 whole cloves
2 tablespoons catsup [ketchup]

Coat the beef cubes in flour; brown in hot oil in a Dutch oven [casserole dish]. Pour in the water, beer, seasonings, carrots, celery, lemon and the onion studded with the cloves. Cover and cook gently 1 and 1/4 hours, stirring occasionally, or until the meat is tender. Remove the onion and stir in catsup. Correct the seasonings. You may add sliced mushrooms, artichoke bottoms boiled and quartered or hard-cooked [hard boiled] egg yolks.

Makes 6 servings.

I tried my best to take an appetising photo of the Ragout before I fiddled around with it, I think I failed.


Vincent Price's Beef Ragout

Here’s how I pimped it.

I browned the flour coated beef in a frying pan, then put that and all the other ingredients except the ketchup into my slow cooker and left it to do its thing overnight. The beef was really lovely and tender, but the flavours weren’t very pronounced and there wasn’t much liquid. As I was hoping for more of a stew, when I got home from work, I popped in a tin of tomatoes, a bit of homemade spicy barbecue sauce and lashings of Worcestershire sauce and black pepper to joosh it up. Yum.

As there was just me, myself and I, there are now two big portions of this are in my freezer and I am planning to use one for Lasagna and one for Shepherd’s Pie.

I will report back on the Carbonnade of Beef soon!



Vincent Price Ale to launch at Horror Channel FrightFest 2016

Vincent Price Ale - Black CatThe Vincent Price Legacy UK is proud to announce the release of the first officially licensed Vincent Price Ale in the UK which will be launched during Horror Channel FrightFest in London over the August Bank Holiday (25-29 Aug).

When he wasn’t hosting ghoulish parties in haunted houses, preserving maidens in wax, or filling his Theatre of Blood with the corpses of his critics, legendary horror film actor Vincent Price (1911-1993) liked nothing better than to sit back and imbibe a wicked brew – the darker the better, of course. Although hailing from the American mid-west, Vincent was a lifelong Anglophile, and that classic British combination of pie and ale were firm favourites of the Missouri-born actor, art expert, raconteur and epicurean.

In honour of the Master of Menace, the Vincent Price Legacy UK and Kentish ale brewers Hopdaemon have conjured up the first Vincent Price Ale (VPA), which we’ve called Black Cat – a name that’s a fitting tribute to Vincent’s frightful encounters with meddlesome moggies and possessed pussies in the cult classics Tales of Terror (1962) and Tomb of Ligeia (1965).


This specially-crafted VPA (which has a 4.6% alc vol) maybe wrapped in a dark cloak, but it tastes like a crisp Indian Pale Ale, which will certainly surprise your taste buds. Currently available only in 330ml bottles with a fantastic label designed by legendary British poster artist Graham Humphreys, Black Cat gets its launch at this year’s Horror Channel FrightFest where it has been especially invited to be one of the sponsors.

For information on how to order and stockists e-mail:



Listen to Vincent Price’s The Book of Joe read by his daughter Victoria

The Book of Joe (1961)In the tradition of classic dog stories like Anna Quindlen’s Good Dog. Stay. and JR Ackerley’s My Dog Tulip, Vincent Price shared the heartwarming tale of his 14-year love affair with his mischievous yet endearing mutt Joe in the wonderful 1961 memoir, The Book of Joe: About a Dog and His Man, which is now out on audiobook, narrated by his daughter Victoria Price.

Check it out on audible.

Sateh Babi | A touch of Indonesia from A Treasury of Great Recipes

In our ongoing test of tasty recipes from the cookbooks of Vincent Price, here’s a great summer BBQ treat, Sateh Babi (Skewered Pork), from the original Bali Restaurant in Amsterdam.

The BaliThe Bali restaurant in Amsterdam was famed for bring Indonesian cookery to the Netherlands, and this skewered pork recipe comes from that now closed establishment, and makes excellent use of the Javanese soy sauce ketjap benteng (although ketjap manis is a fine substitute). Best served with steamed rice and other rijsttafel (rice tables) dishes.

Java soy sauce
Salt, pepper
Cooking oil

Cut: 1 pound lean tender pork into small cubes. Marinate the meat in: 1.3 cup Java soy sauce (ketjap benteng or ketjap manis) with 1 teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon sugar for several hours, or overnight. The longer the better.

When ready to cook, thread the meat on short sticks, using about 4 cubes on each stick. Brush with cooking oil and broil 2/12 inches from heat for 20 minutes, turning frequently and basting with cooking oil.

The Masters of Menace Vincent Price and Edgar Allan Poe rocking to a wild electro beat

Core Evening Edgar Poe FB Banner

On 21 May 2016, a live musical performance showcasing the velvet voice of Vincent Price was held at the historic King & Queen pub in Fitzrovia.

This collaboration between London-based band The Core and Peter Fuller, curator of the Vincent Price Legacy UK community project, took inspiration from the Master of Menace’s performances in his best-known 1960s Gothic chillers and Poe’s classic poem, The Conqueror Worm, to conceive of two ‘Poe-gressive’ compositions utilising sythns and Theremin.

Ahead of the group’s studio recording of these two compositions later in the summer, here are the live recordings of the ‘jam’ sessions.

Do feel free to share and if you’d like to hear us perform live again, then do let us know.

Pork Cutlets Escorial | Eat like a Spanish king with this classic dish from A Treasury of Great Recipes

PorK Cutlets Escorial | A Treasury of Great RecipesOn one of the sunny days that hit London recently, I got the chance to dine al fresco in the back garden. It was the perfect time to dip into Vincent and Mary Price’s A Treasury of Great Recipes for inspiration as to what to do with a number of pork shoulder medallions – and there I found Pork Cutlets Escorial.

This dish is tremendous, as is the Escorial’, wrote Vincent about the pork cutlet recipe that he got from a chef at the Palace Hotel in Madrid, which is named after Philip II’s ‘gloomy old palace and monastery’ – just the sort of place that would suit our favourite Gothic horror star.

799px-VistaescorialThis dish is incredibly easy to make, and the fusion of olives, cream and Brown sauce was winner. I did, however, leave out the glacéed chestnut (aka Marrons glacés) as they were out of season.

The recipe also calls for Mustard Fruits, which originated in Cremona, Lombardy, Italy and are made from unripe fruit preserved in a syrup that has been combined with mustard oil. As I didn’t have any, I substituted it with some homemade chutney that I had lurking in the back of a cupboard and it worked a treat.

Pork cutlets
Dijon mustard
Salt, pepper
Mustard fruits
Dry white wine
Cream brown sauce
Large stuffed olives
Glacéed chestnuts

1 Rub: 4 pork cutlets with 1 teaspoon Dijon mustard each, and sprinkle with a little salt and some ground pepper.
2 In a skillet heat: 2 tablespoons butter in it sauté the pork cutlets for 5 minutes on each side, or until brown. Reduce heat and cook slowly for 5 minutes. Transfer cutlets to warm dish and keep warm.

PorK Cutlets Escorial | A Treasury of Great Recipes

1 Discard all but 1-tablespoon drippings in pan.
2 Add to pan: 1-tablespoon flour and cook, stirring, for 1 minute.
3 Add: 1 cup dry white wine, bring to rapid boil and boil briskly, stirring constantly, for 2 minutes.
4 Stir in: ½ cup cream, 3 tablespoons brown sauce [I used HP Sauce], 8 large stuffed olives, finely chopped, and 4 glacéed chestnuts.
5 Return pork cutlets to sauce and simmer for 3 minutes.
6 In a small pan heat: 6 tablespoons finely chopped mustard fruits in their syrup.

Transfer cutlets to warm serving dish, cover with sauce and top each cutlets with a glacéed chestnut. Drain the chopped mustard fruits and sprinkle on top.