Are we eating better?
We’ve always known that good food is something you feel passionate about. Here, other leading lights of the food world share their views on whetehr Britain is eating better food
Chef and writer Hugh Fearnley-Whittingstall’s Chicken Run was on Channel 4.
“Thirty years ago it took 80 days to raise a standard chicken – that’s down to 32 days now and its nutritional profile is completely different, as omega oil levels have dropped and it’s a far more fatty meat. Everything’s about making the chicken cheap.”
Marguerite Patten started broadcasting to the nation in 1947 on how to eat nutritionally during rationing.
“What kept us going during rationing was eating totally British food. I think if people bought local again and went to farmers’ markets, they’d be staggered at how fresh things are. Vegetables can be cheap when they’re in season – eating lots of veg has kept me going till 92 – and good food can be quick to prepare.”
Thomasina Miers foraged for food for seven weeks in the Channel 4 series Wild Gourmets (Bloomsbury, £20).
“There are still people who think that it costs more money than it does to eat well. In Spain people shop at their local grocers and know how to chose and get the most from cheaper cuts of meat.”
Heston Blumenthal's BBC2 series In Search of Perfection showed his quest to find the ultimate recipes for the nation’s favourite dishes.
“People are able to buy fresh food thanks to the growth of farmers’ markets and the ability to shop online – you can order organic vegetable boxes or rare-breed pork direct from the farmer. I think we’ve lost the ability to equate quality with the cost of food.”
Henry Dimbleby is a former chef, and in 2004 co-founded the restaurant chain Leon.
“We’re able to buy much nicer food than ten or 15 years ago, but what’s missing is the food culture for cooking at home and, because of that, I don’t think we eat better today. We have two generations of children who didn’t stand at their parents’ shoulders and learn how to cook – and a few TV shows and farmers’ markets aren’t going to change that. Some children don’t know what flour is or where milk comes from.”
Owner of London restaurant Moro, Sam Clark and her chef husband have shared their pleasure of growing food in their book Moro East (Ebury Press, £25).
“I’d say ‘yes’, we are eating better. But I hate all the things that pretend to be healthy, like the cereal bars that are actually packed with sugar. Growing your own produce is a fantastic way to get into food. You grow what you want and, when you dig it up, it’s on the table an hour later.”
Chef Mark Hix has written many books, including British Regional Food (Quadrille, £25).
“Things are improving all the time. People are getting on the Buy British bandwagon, which makes a lot of sense because local food will always be fresher and healthier. I’d really like to sort out the amount of preservatives and chemicals in processed food.”
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