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Автор Gordon Ramsay
Gordon Ramsay’s Great British Pub Food
Gordon Ramsay Mark Sargeant
Food Mark Sargeant Text Emily Quah
Spoon measures are level, unless otherwise specified:
1 tsp is equivalent to 5ml; 1 tbsp is equivalent to 15ml.
Use good-quality sea salt, freshly ground pepper and fresh herbs for the best flavour.
Use large eggs unless otherwise suggested, ideally organic or free-range. If you are pregnant or in a vulnerable health group, avoid dishes using raw egg whites or lightly cooked eggs.
Oven timings are for fan-assisted ovens. If using a conventional oven, increase the temperature by 15°C (1 Gas Mark). Individual ovens may vary in actual temperature by 10° from the setting, so it is important to know your oven. Use an oven thermometer to check its accuracy.
Timings are provided as guidelines, with a description of colour or texture where appropriate, but readers should rely on their own judgement as to when a dish is properly cooked.
Table of Contents
The great British Pub has played an important and unique role in British society right from Roman times, through the Middle Ages and up to the present day. It is a role that has changed, adapted and evolved as society has dictated, but the pub has always maintained its focus as the place to go – to relax, to celebrate, to mourn, to talk, to drink and, increasingly, to eat.
As a social chronicle, the pub has documented every cultural trend, often hand in hand with a legislative force that appears intent on protecting society. From controlling the hours during which pubs were allowed to open, to the most recent change, the banning of smoking, laws have tested the ingenuity of publicans to keep their doors open for business.
It might seem surprising that eating wasn’t traditionally part of pub life.
The earliest taverns may have supplied bread with the ale, but the concept of eating out had not been born. You ate at home and you went to the pub for your social needs. This was where you drank, smoked and sought entertainment through conversation. It catered for the social divide with public rooms and screened-off snugs where employers, the employed, the vicar, the widower and the retired could go, albeit often with a pricing hierarchy. A pint in the discrete snug with its frosted glass and privacy simply cost more.The advent of television beckoned the end of the pub as the social epicentre. The concept of buying alcohol and taking it home was not lost on the evolving supermarket owners, who responded by stacking their shelves accordingly. Home now offered comfort with entertainment and without the restrictions of closing time or the risk of a drink-drive prosecution. The publican had to think hard in order to survive. Trade fell off. Real ale wasn’t consumed at the same rate and suddenly the contents of barrels reached their ‘best by’ date before they had run dry. The brewers countered with a longer life offer, lager, which lived under pressure but it did not take away the problem of a diminished flow of alcohol.
