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Mind you, I point out as we settle at the oak table nursing mugs of builder’s tea, it’s not all exactly typical pub fare, is it? Just as the menu at the Hand & Flowers includes a delectable potato “risotto” made of tiny, tiny cubes of spuds - as well as fish and chips - the book has recipes like Hot Grilled Mackerel with Chilli Kachumbar. Kerridge is unfazed, replying, “Most of the dishes are traditional pub food, but we have a diverse society now. And if you look at the first pubs to do food – The Eagle – that was Italian, not British.”
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