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Introduction
For much of the second half of the twentieth century, British food and cooking enjoyed a poor reputation. This was partly the result of rationing during and after the Second World War, which created a generation lacking culinary experience. Restaurants had a limited clientele, both because of food restrictions and the actual expense of eating out. Cookery books were available (for example, Elizabeth David's A Book of Mediterranean Food appeared in 1950), but these suggested expensive or unobtainable ingredients. Women's magazines featured recipes for cheap meals. By the 1960s television offered cookery programmes but these had a middle class flavour. Later, cooking sections became a regular part of daytime magazine shows, introducing an increasing number of chefs to a television audience. By the 1980s and 1990s, the celebrity chef was born. Personality, entertainment and location became increasingly important as the environment of food became popular (Mintel, 2000a). This coincided with an era when increasing numbers of Britons were travelling and eating abroad. At the same time, the proliferation of ethnic restaurants introduced most of the nation to the tastes of other countries. Thus, the general public was learning more about the pleasure of gastronomy, the use of different ingredients, herbs and spices, and the respect given to great chefs. On television, the image of pleasure and excitement was depicted, without the hard work of the kitchen.
British cooking improved rapidly, and gained a worldwide reputation.
Back in 1977, the words "British" and "cuisine" struck fear into anyone with a stomach. In 2002, foreigners flock here for the food. Consider this: in 1977, there were 20 restaurants in England with one Michelin star. Now there are 78 (Wales had none, it now boasts five). British restaurants now lead the world (Keeble, 2002).
Author and chef Anthony Bourdain, believes that "today, chefs from all over the world come to London to look, taste and learn. It is an amazing city for restaurants" (Moir, 2002).
All of this has encouraged young people to enter what they perceive to be a glamorous industry in which they will become famous. Most are unaware of the level of dedication required. To reach the highest level of culinary excellence demands a compulsion that few would feel. Marcus Wareing gained a Michelin...