Whilst there has been a food revolution in the nations restaurants, pubs and cafes, there is one area where our culinary heritage is perhaps taking a step backwards rather than acting as a cheerleader for the best of British Hospitality.
Perhaps no prizes for guessing that I am referring to our pitiful transport systems. One of the great pleasures of my role is travelling the breadth of the UK meeting fantastic producers from Northern Ireland to Cornwall, Shetland to Kent; producers who not only produce some of our best edible heritage but also employ local people in spades. Often literally.
Yet take a step on to our national flag airline, and the menu lacks any sense of being British, with pasta dishes being offered alongside a rather unappetising mozzarella salad. No sight of fantastic English still or sparkling wines – wines such as Nytimber & Chapel Down which beat the French Champagne makers in blind tastings – rather options that appear to be chosen on price.
This sorry state of affairs is not just restricted to the air, trains which once had buffet carriages are replaced with kiosks serving dried up sandwiches, and snacks of unknown origin; our station cafes lack any regional flare or sense of a place; and our motorway services proudly flag us with signs naming fast food giants.
It needn’t be this way: tourists could get their first impression of our world-beating produce with imaginative menus. There could be a delight on getting on a train to Scotland and knowing that the food will reflect the journey and differ from a journey to Devon.
So I throw down a challenge to the UK’s transport industry: Our airlines, train companies and service stations. Showcase the very best of our culinary heritage, and your customers will in turn reward you.
