While top chefs such as Angela Hartnett draw on European cuisine, black pudding and pies have a rich history too
There can surely never have been a time in Britain when food was more various, more savoured, more discussed, more enthused over or condemned, more written about, more watched on television. Never before – even when classical statues made of sugar were the centrepieces of Renaissance feasts, or bad acting was rewarded with rotten cabbages – has it provided so much entertainment as well as sustenance.
Who, seated forlornly before a stale fruit scone in an ABC tearoom in the 50s, could have imagined this transformation?
Continue reading...posted from The Guardian
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