Individually, a certain percentage of the population get it. As a nation, we don’t. Hence being the fattest, highest UPF consuming, most diabetic nation in Europe whose broken food system means obese five-year-olds are showing up at kindergarten, and much of the adult population live in food deserts. Not to mention the public’s disconnect with farmers and the supermarkets’ complete control over them. I could go on.
I did not worship Bourdain. May he RIP and all that, but his figurative parachuting into far-flung countries and extolling its gastronomic virtues was a bit Chris Columbus.
Read a Felicity Cloake piece yesterday bemoaning British lack of food reverence, though this time about the glorious local delicacy of hoggs pudding. Though on the pasty subject, I'd recommend Cornish Pod near Tregantle Fort as a fine specimen to sample.
Reminded me of an assignment in Cornwall where I got to watch as a woman in Lizard made pasties on a Cornish granite top and lamented corporate interests muscling in on the pasty game.
I did a couple PR managed interviews with Bourdain, but I also managed to weasel my way into an event that was organized around him meeting a bunch of young, but high profile Toronto chefs. They were shy, and to break the ice I bought him a pint of local beer. I managed to have a few minutes of conversation with him, where he asked all the questions. Then the chefs joined, and he was all about them, of course. Glory days.
I grew up not too far from Hayle and Philps deserve all the love they get in this piece. Best ode to pasties I've read, and you're so right about how underrated they are as an artisan product. Additionally, if it's of interest, there used to be a Facebook page called Rate My Pasty, where Cornish folk would upload and score their lunches across various criteria. Local food writing at its best. Might still be active but not sure. And next time you're down back in 2007, try a Gear Farm pasty. Bleddy 'ansom.
I was always of the (ill-founded?) opinion that pasties were one of those things that vibed with survival food and as such were never going to be extraordinary in any way. There are various levels of sandwiches/pasta dishes/soups/cakes/etc, from good to bad. But a pasty can only ever be as good as a pasty. And I think that has something to do with visiting Cornish towns and making a beeline for what's supposed to be the best pasty in the area. Anyway, seems I might need to revise this theory...
Save your boiled urine for something more important - the British simply don't get food, never have and never will.
Make that “The English”. We love our scran up here! 🏴
You’re dead right. Many apologies!
Yeah we do , look at Tim.
Individually, a certain percentage of the population get it. As a nation, we don’t. Hence being the fattest, highest UPF consuming, most diabetic nation in Europe whose broken food system means obese five-year-olds are showing up at kindergarten, and much of the adult population live in food deserts. Not to mention the public’s disconnect with farmers and the supermarkets’ complete control over them. I could go on.
Oh God Tim, now I really want a pasty. Actually a couple of those cocktail ones with a martini. Yes please.
I did not worship Bourdain. May he RIP and all that, but his figurative parachuting into far-flung countries and extolling its gastronomic virtues was a bit Chris Columbus.
George Reynolds I thought put it well: https://www.egoscriptor.space/home/2017/5/11/great-white-shark-jaws-2
Read a Felicity Cloake piece yesterday bemoaning British lack of food reverence, though this time about the glorious local delicacy of hoggs pudding. Though on the pasty subject, I'd recommend Cornish Pod near Tregantle Fort as a fine specimen to sample.
Reminded me of an assignment in Cornwall where I got to watch as a woman in Lizard made pasties on a Cornish granite top and lamented corporate interests muscling in on the pasty game.
Philps’ pasties are just awesome.
And I have very happy memories of their saffron buns!
I did a couple PR managed interviews with Bourdain, but I also managed to weasel my way into an event that was organized around him meeting a bunch of young, but high profile Toronto chefs. They were shy, and to break the ice I bought him a pint of local beer. I managed to have a few minutes of conversation with him, where he asked all the questions. Then the chefs joined, and he was all about them, of course. Glory days.
I grew up not too far from Hayle and Philps deserve all the love they get in this piece. Best ode to pasties I've read, and you're so right about how underrated they are as an artisan product. Additionally, if it's of interest, there used to be a Facebook page called Rate My Pasty, where Cornish folk would upload and score their lunches across various criteria. Local food writing at its best. Might still be active but not sure. And next time you're down back in 2007, try a Gear Farm pasty. Bleddy 'ansom.
I was always of the (ill-founded?) opinion that pasties were one of those things that vibed with survival food and as such were never going to be extraordinary in any way. There are various levels of sandwiches/pasta dishes/soups/cakes/etc, from good to bad. But a pasty can only ever be as good as a pasty. And I think that has something to do with visiting Cornish towns and making a beeline for what's supposed to be the best pasty in the area. Anyway, seems I might need to revise this theory...
This kind of shit is why I bloody love substack! Great piece 👏👏👏
FWIW, those if us in the South West (Wessex, Kingdom of) have reciprocal feelings for those on the eastern edges of England.
Albeit, you are probably correct about our backwardness - whether that's a bad thing I am unsure.
Maybe. But a little backwardness is quaint and endearing, right? Right?
This made me want to get in the car immediately. I love that you treated the pasty with the seriousness it deserves instead of as motorway food.