A really interesting article in the FT this weekend looked into the trickle-down effect restaurant chefs can have on what we culinary footsoldiers find to buy in our butchers, farmers markets and finally supermarkets. When top chefs across America put certain meat cuts like short-ribs and pork belly on to their menus wholesale, it seems these once-humble cuts not only grew in popularity on the high street but also in the prices they could command. According to the writer, San Francisco chef Daniel Patterson, chefs cooking in elite restaurants have more influence than they may think and could be a force for good when it comes to reclaiming lost ingredients and old-fashioned ways of cooking.
Elsewhere, we also liked the idea of the Independent’s guide to the best 50 best dishes to eat in Britain’s restaurants – but loathed the fact that it was on 50 different pages in a blatant attempt to improve their page impressions. We couldn’t be bothered to click through them all – but if you’ve got time on your hands, you can waste a good hour there.
Other things we learned this week.
- Hell has no fury like a woman insulted, as Gordon Ramsay found out when he took on Aussie TV presenter Tracey Grimshaw. In her weekly newspaper column, Grimshaw hit Ramsay right where it hurts – his ego: ‘Obviously Gordon thinks that any woman that doesn’t find him attractive must be gay. For the record, I don’t and I’m not.’ she said. Ouch!
- About as far away as it’s possible to be on the TV chef spectrum is the sainted Delia who this week was honoured by HRH with a CBE. Delia already has an OBE in her medal cupboard, but she said of this week’s new honour; ‘I write recipes and demonstrate them on TV - feels just like regular, everyday work. It doesn't feel like it deserves any special honour.’ Delia wasn’t alone at Buckingham Palace – Bolton chef Paul Heathcote also picked up an MBE.
- Top Gear presenter James May has received an array of bizarre food items from fans over the years. In an interview with the Daily Mail he makes it clear he appreciates the thought; ‘I've had things left for me - fruitcakes, bags of sweets, spam, a smoked haddock... I want these ladies to know that I've eaten every single one. It never occurred to me that they might be poisoned.'
