Alex Massie

Department of Fast Food

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Andrew Stuttaford, exiled in New York, thinks the creation - and about time too - of the kebab-flavoured* Pot Noodle demonstrates that there's hope yet for the Old Country. He has a point. The Kebab Pot Noodle will be a particular boon to rural dwellers. City folk, however, should remember that this new product cannot hope to surpass the majestic sight - and taste! - of a kebab pizza which is then deep-fried.

*"Flavoured" is used in the loosest possible sense of the term, obviously.

Written byAlex Massie

Alex Massie is Scotland Editor of The Spectator. He also writes a column for The Times and is a regular contributor to the Scottish Daily Mail, The Scotsman and other publications.

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