Latest Issue

Did British food really get better?


By William Skidelsky   November 2002

Dear Peter

27th September 2002

In your introduction to The Sugar Club Cookbook, you write eloquently about the food you ate in New Zealand as a child. You describe helping your mother make an apple pie at the age of four, and your grandmother sending you to the beach to collect seaweed for flavouring the “soups and stews she made from cheap joints.” Such memories have stayed with you.

Many chefs have similarly vivid early memories of food. This is no coincidence. A chef must grasp intuitively what tastes good and what does not, which flavours go together and…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect