Also I like how these early showstoppers are like "do a biscuit!" and nowadays it's like "balance ten souffles on a delicate meringue tower with chocolate and sugar work and oh yeah it's 110 degrees outside... celsius."
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Agreed. The vibrancy of discovering, for example, Peruvian cuisine (indeed, one of my favourite restaurants is pan-latin), is way beyond what you'll find fresh and new in anything British, which will usually be region-specific or brought over from another country's culture.
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British chefs have worked exceptionally hard over the last 20 years to get away from the Full English Breakfast and Fish & Chips reputation of old. The nation's cuisine itself may not be comparatively exciting, but the technical know-how is up there with anyone.
End of conversation
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