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Blood, sweat and asparagus spears : the story of the 1990s restaurant revolution

Turvil, Andrew2025

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Summary

In 1990, Britain was mocked for its bland food and over-boiled veg but by 2000, the country was on its way to being one of the world's most exciting culinary hotspots. Former Good Food Guide editor Andrew Turvil was there, tasting Marco Pierre White's three Michelin starred food, clocking Jamie Oliver's first TV take, and fielding volcanic phone calls from irate chefs. In sparkling prose and a veritable feast of 1990s food, this book charts the wild ride from the cigarette fueled 'SAS of kitchens' to Nobu's celebrity glamour via the £5 recession lunch and the arrival of conveyor-belt sushi.