Stick to ‘good, honest pub grub’, venues told - 11th September 2018

Fish ‘n’ chips or fish foam? Cottage pie or carrot fluff?

Well, we know what the SW&A team would prefer, and it appears our view is shared by customers who are increasingly confused by the weird and wonderful dishes appearing on pub menus.

Now the new Good Pub Guide has weighed into the debate by urging venues to stick to traditional meals such as ploughman’s lunches, bangers and mash and shepherd’s pie.

“Pubs and good food now go hand in hand, but many chefs appear to have Masterchef-mad,” said the 37th edition of the guide.

“We aren’t really interested in eating kabsa, katsuobushi, succotash, takaki or verjus in a pub.

“We don’t want our dishes adorned with carrot fluff, edible sand or fish foam. Leave that to the swanky restaurants. We want good, honest pub grub.”

That sounds like a call to action if ever we’ve heard one!

Contributors to the guide generally acknowledged that the rise in culinary standards over the past ten years has saved pubs from closure and encouraged them to continue promoting the use of local, seasonal ingredients – ones that we don’t have to search for on Google.

The Good Pub Guide features more than 5,000 pubs on the basis of people’s recommendations, backed up by editor visits and inspections. As well as official reviews, there are online listings for another 40,000 pubs across the UK.

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