Pretentious items on pub menus are a 'real turn off' for people, according to the 37th edition of the Good Pub Guide.

 

The guide, which is published this week, claims pub goers don’t want any dishes with ‘carrot fluff, edible sand or fish ‘foam’.

It said customers were ‘fed up of asking waiters to explain a dish or having to use their mobile phones to decipher a menu.’

Although it admitted that pubs and good food now go ‘hand in hand’, the guide also claimed that ‘many chefs appear to have gone ‘Masterchef mad’.

It said: “We really aren’t interested in eating kabsa, katsuobushi, matbucha, succotash, tataki or verjus in a pub. We want good honest pub grub.”

 

Honest cooking

Fiona Stapley, editor of the guide said: “In the 37 years of the Good Pub Guide’s existence, fancy food fads have come and gone but what always stands fast is honest cooking using tip-top local, seasonal ingredients, but ones that we can all recognise!”

The guide also called on people to support their local pubs or risk losing them with figures currently standing at more than 900 closures a year.

It said: “Today, publicans are facing some of their biggest challenges ever. Business rates are a major killer. One landlord told the guide that in recent years the rates for one of his pubs has risen from £36,000 to £63,000 and for his other pub from £36,000 to £78,000. Another publican experienced a whopping 425% hike.”

Although the cost of a pint of beer was on the rise – up 9p to £3.69 - it said people should ‘stop moaning’ and ‘just get down the pub’.

 

Nation of coffee bars

“In short, if we don’t want to become a nation of coffee bars and fast food chains then we need to use them or lose them,” it said.

Fiona continued: “The atmosphere in a good pub cannot be bettered. It’s the perfect place to sit back, relax and put the world to rights. Prices may be rising but overall pubs still represent good value for money. Our landlords and ladies need our support more than ever.

“If paying a bit more for our drinks and meals makes the difference between hostelries surviving or closing then it will be money well spent. We just need to stop huffing and puffing.”