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The Ploughman's Lunch: Note poncy wooden serving platter |
FIRST WORLD PROBLEMS: The Curse of the Pub Lunch
We trecked across the heath that Sunday afternoon, the sun
on our backs, to our local. Two pints of your finest, mein host, and a glance
at the bar menu.
I ordered the ploughman's, and minded not that it arrived on
a wooden platter, the true sign that a food ponce is in charge of the kitchen.
At least – one thought – it means that I would get a half-decent ploughman's
lunch with locally sourced ingredients.
HOW WRONG I WAS.
The ham and the pork pie, the chutney, the salad, the
pickled onions, the apple, the hearty serving of bread – I could fault none of
these.
But when it came to the most important ingredient of them
all, where I expected a flavourful taste explosion, I instead got two thin,
slightly sweaty slices of medium cheddar. They might as well have been a wafer
of processed cheese to go on top of a burger.
I WAS OUTRAGED.
So outraged, in fact, that we bought another round of
drinks, imbibed them at our leisure, bid the barman a fond farewell, AND LEFT.
By rights, I could have stormed into the kitchen and burned razed the place to the ground by setting fire to their poncy wooden serving platters and not a jury in the land would convict me, but that is not the way we do things in Britain.
Add this to the disappointing ploughman's I recently ate at
a National Trust café (over which we registered our displeasure by purchasing
several items in the shop and strolling round a country house and grounds FOR
SEVERAL HOURS), I doubt if I will ever eat an acceptable on in this country
ever again.
Britain,
you've got to pot. SORT OUT YOUR PLOUGHMAN'S LUNCHES.