On the Catherine Tate Show, there are a middle-aged, Northern couple who repeatedly express their disgust at what many would now regard as commonplace cuisine in Britain – “and it was served on chee-a-batter bread!!”
Yet it seems this attitude is alive and well in our pubs. We are often told about the “pub food revolution”, yet apart from a tiny handful of gastro-pubs, all too often what you end up with is a long list of dishes from the freezer combined with the traditional chips and veg. Where are the pasta, the rice, the noodles, the couscous, the pizzas? “Oh, sea bass is fashionable, let’s serve it up with mash, carrots and peas!”
The “Mediterranean diet” may be a staple of the colour supplements, but it is conspicuous by its absence in the typical British pub, even those with upmarket aspirations.