No Michelin stars for British pub food
Hmmmm. I can say that the roasted potatoes are quiet good. :)
From USA Today - Blogs in the sky
Posted at 08:23 AM/ET, Jun 26, 2006 in Offbeat
Are airline meals better than British pub food?
At least one critic thinks so, according to the Telegraph of London.
Food standards for airline meals now are "simply higher" than the "pathetic" offerings found at pubs and other English restaurants, says Marcus Wareing, chef at the Michelin-starred Petrus restaurant in (London’s) Berkeley hotel.
The Telegraph says Wareing made his observations in a piece for Waitrose Food Illustrated magazine, where the chef suggests critics of airline food should “instead heap abuse on the pathetic level of food service, atmosphere and price that you still get on the ground in this country.”
He continues his rant by adding: “In most people's local, the menu rarely gets better than tinned soup, sandwiches that have been hanging around for three or four hours, some bog-standard lasagna and a heap of tasteless meat or fish that's been deep-fried to hell and back. … On the ground there is not only a lot of mediocre food, but also a lot of mediocre service -- whereas on planes it is sleek, fast and efficient.”
And for those who still may be skeptical of the chef’s assessment, Wareing adds: “When did you last hear about anyone getting food poisoning on a plane?"
From USA Today - Blogs in the sky
Posted at 08:23 AM/ET, Jun 26, 2006 in Offbeat
Are airline meals better than British pub food?
At least one critic thinks so, according to the Telegraph of London.
Food standards for airline meals now are "simply higher" than the "pathetic" offerings found at pubs and other English restaurants, says Marcus Wareing, chef at the Michelin-starred Petrus restaurant in (London’s) Berkeley hotel.
The Telegraph says Wareing made his observations in a piece for Waitrose Food Illustrated magazine, where the chef suggests critics of airline food should “instead heap abuse on the pathetic level of food service, atmosphere and price that you still get on the ground in this country.”
He continues his rant by adding: “In most people's local, the menu rarely gets better than tinned soup, sandwiches that have been hanging around for three or four hours, some bog-standard lasagna and a heap of tasteless meat or fish that's been deep-fried to hell and back. … On the ground there is not only a lot of mediocre food, but also a lot of mediocre service -- whereas on planes it is sleek, fast and efficient.”
And for those who still may be skeptical of the chef’s assessment, Wareing adds: “When did you last hear about anyone getting food poisoning on a plane?"