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Fancying Pub Food

Fancying Pub Food Photo

Photo by zabelle

Posted on July 11, 2011 in Food and Drink

Depending on whom you ask, the label “pub food” can double as a compliment or an insult. The term that refers to scones and bangers and mash -- not to mention spotted dick -- can easily inspire both interest and abject revulsion. It can also inspire curiosity, as evidenced by Praskipark's decision to write about a pub in Lincolnshire. Our weekly food blog is a little taste of the old country.

A restaurant named Churches has a lot to live up to, and Praskipark assured us it’s “very, very English.” It offered the kinds of succulent pastries that great English pubs are known for: “Traditional home made steak and kidney pie was on the menu. Mum took a little longer to choose. At first she said she wanted fish and chips then she quite fancied the gammon and pineapple but also had her eye on the lamb shank as she's very partial to a bit of roast lamb and mint sauce. She also looked at the breakfast menu and quite liked the look of the traditional fry up but in the end she went with the lamb shank.”

The highlight of the meal was the end, however. The greatness of English custards made a treat of the classic dessert menu: “Only my mother and brother chose a pudding and they were both substantial in size and ingredients. Mum chose spotted dick and custard. The slice of spotted dick was nearly as large as a house brick and the container it came served in was full of golden yellow custard which was delicious and not too sweet according to my Ma. Bro's choice of dessert was carrot cake, home-made, the sort with cream coloured fondant icing on the top and in the centre.”

Her journal is an excellent read for Anglophiles and newcomers alike. If you're anything like us, we think you'll want to raise it a glass.

More Great Places to Eat in Europe
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Where to Eat in Berlin

Posted by tdbeckwith (Thomas Beckwith)

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