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British cuisine - New cuisine | | British cuisine - New cuisine: Encyclopedia II - British cuisine - New cuisine | | The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. There is even a wave of chefs struggling to retain the classic greatness of British country cooking, for example Fergus ...
See also:British cuisine, British cuisine - Industrial-era foods, British cuisine - Take-away food, British cuisine - New cuisine, British cuisine - Traditional cuisine, British cuisine - Reputation abroad, British cuisine - Alcoholic drinks, British cuisine - Vegetarianism, British cuisine - Lists, British cuisine - British food writers and chefs, British cuisine - Examples of British cuisine, British cuisine - Meals, British cuisine - Dates of introduction of various foodstuffs and methods to Britain, British cuisine - Rationing | | | British cuisine, British cuisine - Alcoholic drinks, British cuisine - British food writers and chefs, British cuisine - Dates of introduction of various foodstuffs and methods to Britain, British cuisine - Examples of British cuisine, British cuisine - Industrial-era foods, British cuisine - Lists, British cuisine - Meals, British cuisine - New cuisine, British cuisine - Rationing, British cuisine - Reputation abroad, British cuisine - Take-away food, British cuisine - Traditional cuisine, British cuisine - Vegetarianism, Cuisines of the World, List of recipes, UK topics | | |
| | | British cuisine: Encyclopedia II - British cuisine - New cuisine
British cuisine - New cuisine
The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. There is even a wave of chefs struggling to retain the classic greatness of British country cooking, for example Fergus Henderson of the restaurant St. John in London.
There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular, especially following a spate of farming crises, including BSE.
There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble Public House has been transformed in the last twenty or so years. Many have made the transition from eateries of poor reputation to rivals of the best restaurants, the so called Gastropub — very often they now are the best restaurants in smaller towns. The term "Pub Grub", once derogatory, can now be a sign of excellent value and quality dining. Some credit for this sea change has to go to CAMRA, for helping to improve the quality of pubs and their products in general, and some to the privatisation of breweries, which forced many pubs to diversify into dining in order to survive as a business, as well as a greater appreciation and demand among consumers.
Other related archives18th century, 1954, 1960s, 1980s, 19th century, 2005, 410, 43, Gastropub, Africa, Ainsley Harriott, Anglo-Indian cuisine, Antony Worrall Thompson, As of 2003, Asia, BSE, Balti, Bangers and mash, Bangladesh, Bangladeshi, Bangladeshis, Berni Inns, Birmingham, Black pudding, Bray, Berkshire, Bread, Bread and butter pudding, Britain, British Empire, British Protected designation of origin, British Raj, Bubble and squeak, Budvar, CAMRA, Caribbean, Category:British cuisine, Cheese, China, Chinese, Christmas pudding, Clarissa Dickson-Wright, Cornish pasty, Cottage pie, Cranachan, Cuisines of the World, Czech Republic, Delia, Delia Smith, Desserts, Dumplings, Eliza Acton, Elizabeth David, English Channel, Europe, European law, Famous chefs, Fanny Cradock, Fergus Henderson, Fish and chips, France, French cuisine, Game, Gary Rhodes, Gordon Ramsay, Graham Kerr, Guinness, Haggis, Hamburger, Hash, Herbs, Heston Blumenthal, Hugh Fearnley-Whittingstall, India, Indian, Industrial Revolution, Irish, Italian American, Italian cuisine, Italy, Jamie Oliver, Jane Grigson, Johnnie Cradock, Jonathan Meades, Kebab, Keith Floyd, Kitchens, Knickerbocker glory, Lancashire Hotpot, Latin America, Laverbread, List of recipes, London, Madeira wine, Marmite, Meals, Mediterranean, Middle Ages, Mideast, Mrs Beeton, New British cuisine, Nigel Slater, Nigella Lawson, North America, North Indian, Organic produce, Other cuisines..., Other ingredients, Pasta, Pie and mash, Pork pie, Port wine, Pot Noodle, Public House, Queen of Puddings, Restaurant magazine, Rick Stein, Roman era, Rustie Lee, Sauces, Scotland, Shepherd's pie, Soho, Somerset Maugham, Soups, South Asian, Southern Indians, Spices, Spotted dick, Stella Artois, Sticky toffee pudding, Sunday roast, Tea, Techniques, Thai cooking, The Fat Duck, Toad-in-the-hole, UK, UK topics, United States, Utensils, Victorian era, Wales, Weights and measures, Welsh rabbit, Welsh rarebit, Wimpy Bars, World War II, Yorkshire pudding, apple, asparagus, balti, banana, beef, beer, biscuits, bitter, bottled sauces, bread, bread and butter pudding, breakfast, broccoli, brunch, business, butter, butterfly cake, carrot, cayenne pepper, celebrity chefs, celery, cheese, chicken, chicken tikka masala, chillies, chives, chocolate, classes, climate, coffee, condiments, cookery book, coriander, cucumber, curries, curry, custard, demand, dessert, desserts, diets, dinner, egg, elevenses, factories, fast food, fish and chips, fried chicken restaurants, full English breakfast, gin, holidays, horseradish, ice cream, immigration, jam, kedgeree, kipper, lager, lamb, lemon, list of recipes, lunch, marjoram, marrow, mashed potato, meat, microwave oven, mushy peas, nutritional, oat, onion, orange, oven-ready meals, parsley, parsnip, pasta, pea, peach, pheasant, pie and mash, pizza, pork, potato, potatoes, puddings, rabbit, rationing, rationing in Britain during World War II, ready meals, recipes, refrigeration, rhubarb, rhubarb crumble, rosemary, sandwich, sandwiches, sausages, savoury, scones, sherry, sliced bread, soups, spaghetti bolognese, spearmint, spicier, spotted dick, steak and kidney pie, stews, stir-fries, stouts, students, sugar, sugar beet, sugar cane, supermarket, supper, sweetcorn, tea, teatime, tomato, tomatoes, trifle, turkey, turnip, university, vegetarianism, venison, whisky, wine, working classes, yeast extract
 Adapted from the Wikipedia article "New cuisine", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki |
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