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Gastropubs in Britain

Time was when a sandwich curled up at the edges was probably the most frequently seen pub-grub staple: thanks to the Gastropub revolution over the last decade or so lamb shanks in red wine and Thai green curry are probably vying for that top spot now.
Traditional pubs are sadly feeling the pinch, but not so the Gastropub it seems. Some focus on local ingredients and traditional fayre with a contemporary flourish; others are at the adventurous edge of the menu, keen to fuse the cuisines we have come to know with our own and produce something we wonít have tried before. Many young chefs strike out on their own for the first time in such venues, or get their first chance to head up a kitchen in one, bringing new ideas and energy.
Survivors of Ďpie and chips and we ainít got no sauceí days know their value. Younger diners may now take them for granted, vegetarians probably less so as they can be a rare haven for those seeking meat-free dishes. We should really all celebrate them, or the good ones at least, for the step-change they have brought in dining for those of us without bankersí expense accounts, and maybe think of them as the modern local, or our version of the fixed-price restaurants the French have enjoyed for a century of lunching.

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A wise man should have money in his head, but not in his heart. - Jonathan Swift
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On this day:
Treaty of Edinburgh-Northampton agreed - 1328, HMS Queen Charlotte Burns and Blows Up - 1800, Rubber Band Patented - 1845, Captain Oates leaves the tent - 1912, Marie Stopes Opens First Clinic - 1921, CNDís Inaugural Public Meeting - 1958, Eden Project Opens - 2001
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