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DO you ever read a review of a posh restaurant and wonder what makes a meal there cost as much as it does?
I checked the menu. Asparagus, poached egg and hollandaise (£7), parsnip soup (£3.50), grey mullet, rosti and crushed peas (£13.50), rump steak, mushrooms and onion rings (£16.50), chocolate pots and brioche (£5.50) – approachable modern classics all at seriously reasonable prices.
Foams, snows, emulsions, “earth”-coated potatoes.
Giles Coren, food critic of The Times, recently stated that it’s impossible for restaurants to give critics preferential treatment.
Ten years ago, “Michelin” meant tyres or obese people. As far as Mr Average knew their culinary knowledge extended only as far as helping get your car to the chippie. How times have changed.
We have a ghost country – there’s nobody left. When everyone gets back, there’s no money and, with new school uniforms, there is zilch left.
Chips – everybody loves them, but of late chefs have been trying to elevate them above the status of the humble pomme frite.
If there’s one thing that Reading does well it’s chain restaurants.
You’re walking through town, hungry after extensive retail therapy, you see Nandos, Pizza Express or Wetherspoon – it could be any of them.
Tom Fahey and some of Berkshire’s top chefs show us the best bread recipes.