Tastes of Freedom – a cookery book is in the making

Many people we speak with and support at Hostage International talk of how thoughts of food and favourite recipes often dominate throughout a hostage situation and after release.

As such, we are delighted to support Bernard Phelan who is inviting people to put their talk and reminiscence around food into action by contributing to a cookery book.

‘Tastes of Freedom’, is the working title for the book, which will contain recipes from individuals and families around the world who have been affected by hostage situations, either kidnappings or arbitrary detentions, where someone has been taken outside their home country.

Bernard, an Irish-French national – was arbitrarily detained in Iran between October 2022 and May 2023. He was held in the top security wing of Mashhad prison and had the possibility to cook. Not only did this enable him to supplement the prison diet but gave a chance for prisoners to prepare food and eat together.

He explained: “Food and mealtimes are one of the most important events in prison. Even when I couldn’t cook, like the time I was in solitary confinement, I thought about food; the dishes I would make when I got home, the dishes from my childhood, the dishes when I was a student.

“Food became an obsession!”

Bernard also wants this book to include recipes from many people who have been held hostage but had no access to any ingredients nor able to cook, which is very common.

He said: “Having exchanged ideas with other ex-hostages on this project, it really has highlighted how important food is in captivity – even for those who can’t cook.

“People dream of things as simple as steak.”

One contributor talked about how in captivity she would imagine wheeling her trolley up and down the aisles of her local supermarket selecting imaginary ingredients and subsequently baking in her head.

Bernard hopes that anyone who has been affected by a kidnapping or arbitrary detention – for any amount of time and in any situation – will have recipes to offer, including families and loved ones.

He remembered his partner Roland saying that he had cooked a meal for Bernard’s release, which didn’t end up happening (false promises of release are too common and cruel), so Roland put the meal in the freezer and saved it for Bernard’s actual release.

“The families of hostages are also hostages – we dare to forget that,” Bernard said.

The recipe contributions can be something discovered during captivity, something you dreamed about when you were incarcerated, something you cooked for absent loved ones, or simply a favourite recipe that you have enjoyed cooking or purely eating and that you would like to share with others.

Bernard added: “I am working with Hostage International to put together this book and I hope that the revenue from the book will help Hostage International continue with their work helping family and ex-hostages.”

Georgina Cooper, communications & engagement manager at Hostage International, is supporting Bernard with the project. She said: “Thank you to Bernard and to everyone who has been involved so far. We have around 20 contributors from around the world, but we would love to hear from more individuals or families who might have a favourite recipe to offer.

“We also hope that this will become an opportunity to engage with all the participants and, if we can secure the funding, we will aim for an in-person get together for contributors as we know how important it can be for people with lived experience to meet.”

If you would like to hear more, or to contribute a recipe, please email: [email protected] as soon as possible.

May 2026