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Retro with a twist

Eurest | Great food |  09 July 2013

Chef

YOU COULD BLAME A CERTAIN HIGH PROFILE TV CHEF IN THE 1990S IF YOU LIKE — PRAWN COCKTAIL AND REJUVENATED BLACK FOREST CHERRY CAKE ANYONE? — BUT THEY’VE ALL BEEN AT IT AT ONE TIME OR ANOTHER. RETRO FOOD IS MAKING A COMEBACK, OR TO BE MORE PRECISE IT’S MAKING ITS ONCE-A-DECADE COMEBACK.

The fashion for retro food is definitely cyclical, but there’s nothing wrong with that. Great food doesn’t just live in the present, and if something worked brilliantly the first time, why not bring it back?

There’s definitely a retro food thing going on at the moment, and you can hardly visit a cookery website without seeing recipes for spotted dick, devilled kidneys, meat loaf, rumbabas, vol au vents and jam roly poly. Yum.

But, as with musical revivals, going old-school with food doesn’t necessarily mean it’s any good, and chefs need to choose their retro recipes carefully. Let’s be honest, there was some shocking food out there during the 60s, 70s and 80s. Sticks of raw celery stuffed with peanut butter and cream cheese. Overcooked liver with slimy onions. Chewy beef curry served with sliced banana and dessicated coconut. Pilchard lasagne. Anything in aspic. And that ultimate crime against good taste, the cheese fondue.

 But modern reinterpretations of those nasties could overturn those bad memories for ever. At Eurest we’re making sure our customers don’t miss out on the retro craze — celebrating the old school revival with new and exciting twists on old favourites.

Even if we hated those food fashions of yesteryear we’re fortunate enough to have some brilliant chefs who are adept at interpreting those food memories in fresh and inspiring ways so that we can all enjoy the retro revival. It’s a tasty way of being nostalgic.

 

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