If I ate “fish and chips” every time a non-British person said those words to me when discussing British food, my arteries would be clogged and my heart would have given out long ago. Alternately, if I got one British pound every time someone gave me a scornful look on learning I am a food writer and British, I would be very rich.
While British cuisine is notorious for being dreadful — a reputation that is not entirely undeserved — critics have missed, or chosen to stubbornly ignore, the culture’s glorious culinary renaissance. Over the past couple of decades, the country has spawned countless celebrity chefs; “The Great British Bake Off” is now in its 11th season; and farmers and street food markets have boomed (pre-pandemic at least).
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.
We humbly apologize for the inconvenience.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.