https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F93%2FenTranslations:English cuisine/93/en - Revision history2026-09-12T21:35:24ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/93/en&diff=151406&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:29Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>In the 1950s some British pubs started to offer "a pie and a pint", with hot individual [[steak and ale pie]]s made on the premises by the landlord or his wife. In the 1960s this was developed into the then-fashionable "chicken in a basket", a portion of roast chicken with chips, served on a napkin, in a wicker basket, by the Mill pub at [[Withington, Gloucestershire|Withington]]. Quality dropped but variety increased with the introduction of [[microwave oven]]s and [[freezer]] food. "Pub grub" expanded to include British food items such as [[steak and kidney pudding]], [[shepherd's pie]], [[fish and chips]], [[bangers and mash]], [[Sunday roast]], and [[Pasty|pasties]]. The [[gastropub]] movement of the 21st century, on the other hand, has sought to serve restaurant-quality food, cooked to order from fresh ingredients, in a pub setting; one pub, [[The Hand & Flowers]] in [[Marlow, Buckinghamshire|Marlow]] has been awarded two [[Michelin Guide#Stars|Michelin stars]], and several have one star.</div>FuzzyBot