Translations:English cuisine/93/en

In the 1950s some British pubs started to offer "a pie and a pint", with hot individual steak and ale pies 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. Quality dropped but variety increased with the introduction of microwave ovens 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 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 has been awarded two Michelin stars, and several have one star.