The
Which? Good Food Guide says modern British cuisine is booming
and has given thirteen awards (listed overleaf) to restaurants
excelling in this style of cooking.
‘Modern
British cuisine’, first defined in The Good Food Guide in
1987, ‘puts the best British produce in the spotlight, and
although it may display European or Asian influences, is inspired
by regional tradition and seasonal produce.’
Which?
found restaurants all over the country producing excellent contemporary
dishes with a local accent:
The Three
Fishes, Mitton (Lancashire Restaurant of the Year) features heather
reared Bowland lamb Lancashire hotpot with pickled red cabbage.
The Buttery,
Glasgow (Scotland Commended) serves Isle of Mull mussels and finnan
haddock with bacon, shallots, white wine and parsley.
At Ynyshir
Hall, Eglwysfach (Wales Restaurant of the Year), a typical dish
is roast grouse with salsify, puréed celeriac and blackberries.
Andrew
Turvil, editor, The Which? Good Food Guide, says:
“The term ‘British cuisine’ might conjure up spam
fritters, soggy cabbage and overcooked potatoes, but times are changing.
Dynamic dishes are emerging at this new crop of restaurants, often
using fresh produce from their area, such as local beef or regional
cheese.
“Although the top-rated restaurants (also listed overleaf),
such as Gordon Ramsay and The Fat Duck, have a predominantly French
accent, we’re seeing a real growth at grass roots level of
excellent British restaurants.”
Interested?
You can win one of 3 copies with Leeds365.com. Simply answer the question
below and email us (by clicking on the link) your answer,your name,
your address.
What
is the name of the editor of The Which? Good Food Guide 2006?
a)
Jamie Oliver b) Fanny Craddock c) Andrew Turvil
