Pub food in Britain has had a mixed reputation over the years. For a long time, the most a pub would have to offer as food would be some pork scratchings or a pickled egg. There certainly wasn’t a brigade of chefs in white coats in a shiny chrome kitchen.
This is midweek-teatime cooking, it’s sling-it-in-an-oven cooking, it’s cheer-me-up-quickly cooking
Pub grub started to appear in the 1970s, but it was simple, filling and predictable.
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