This affirms my hypothesis that the problem with British food is that they still have their nobility. France is the textbook example of the process - after they guillotined their nobles the good chefs that once served the elite had to offer their services to the general populace. But Britain? Only the nobles (or otherwise wealthy people) can have their servants at home prepare “a roast dinner or a beef wellington or a proper steak and ale pie”, while the comments have to settle for “some fish fingers and chips in the oven”.