Top chefs praise pub grub
Pubs are driving a revival of interest in fresh, local food, according to two of Britain's best known chefs.
Michel Roux Jr and Anton Edelman told ThePublican.com that there has been a renaissance in traditional British dishes, thanks to the quality of food now served in the best pubs.
Edelman said; "Many chefs dismissed 'gastropubs' when they started, but the pubs have done a great job. People now have access to good, local food at the pub."
The German-born chef, who runs London restaurant Allium, recently enjoyed a steak at one of his local pubs, the Orange Tree, Totteridge in North London. "When I first came to England, I would always order a medium rare steak in a pub, and I still do - although the quality has improved."
Edelman also risked the wrath of his countrymen by admitting to now preferring English ale to German beer. "The flavour of ale is so much more distinctive," he said.
Michel Roux Jr, chef patron at Le Gavroche restaurant, said pubs were behind a revival in British dishes which meant chefs no longer try to duplicate French culinary style.
He added: "There's absolutely nothing wrong with steak pie or fish & chips if they are cooked to order, using fresh ingredients. Food doesn't even have to be totally local - there is now great produce available from all over Britain."
Edelman and Roux are members of the Chefs on the Run team competing in this year's Flora London Marathon, and were speaking at an event organised to launch a friendly rivalry between the chefs and a team from brewer and pub operator Fuller's.
