Paul Higham

The only time I would remove the skin from pork belly is if I wanted to cook it separate from the main belly to make it crisp, before adding back at service. Far far too good to waste!

A pub near to me does not serve food at all. The only type of food available are packets of crisps. The council has rated it a 1 presumably due to it not selling food. When the landlady complained to the council, they relented and gave it a 3 due to it being the average score. By the way, the pub is always spotless!

Britain was so broke during and after WW2 many of the traditional recipes never recovered properly until quite recently. The many different types of cheese that the UK produced originally before the war were unified into a cheese closely resembling Cheddar. Many different types of sausages disappeared leaving only cheaply produced bangers filled with about 50% meat content. Rationing went on until the start of the fifties and there where food shortages after that. It's not surprising really that it has a bad reputation for food. Even restaurants had a limit of how much they could spend on a meal for a while. Obviously it didn't help having Mrs Beeton as the author of one of the most influential cookbooks.