Indeed HB, the advanced French, I mean who can compare their food to the fine cuisine of the British?

Steak, egg and chips is what it's all about.

That's right. Start with first class ingredients and you don't need all those sauces to hide the rubbish that you're trying to palm off onto 'les touristes'. At an exhorbitant mark-up.

Steak? In England? You mean minute steak?

French food - doesn't matter how good it tastes, the portions are too small to enjoy anyway.

Indeed HB, the advanced French, I mean who can compare their food to the fine cuisine of the British?

Steak, egg and chips is what it's all about.

That's right. Start with first class ingredients and you don't need all those sauces to hide the rubbish that you're trying to palm off onto 'les touristes'. At an exhorbitant mark-up.

Steak? In England? You mean minute steak?

French food - doesn't matter how good it tastes, the portions are too small to enjoy anyway.

Not minute steak - unless you eat in transport cafes on the M1.

Can be a nice rib-eye, or an inch-thick (after cooking) real steak. Not the texas bbq steak though, that's too much of a good thing.

Remember that beef cows, such as Aberdeen Angus, are British by origin.

Venison is my preferred meat of this nature, although a leg of lamb beats all others.

Good steak is available in the UK, but not everyone can afford it.

And now that the Japanese have lost a lot of their wagyu cattle to foot and mouth (I think it was) the top meat is extremely expensive.