Herbert Berger

Comfort food rises as crunch continues

10th October 2008, 12:15pm

London restaurateur Herbert Berger, chef patron of 1 Lombard Street, has compared his current customer orders to those of last year, and found that city workers are eating more comfort food as the credit crunch continues to hit the hospitality industry.

City workers are eating 30% more comfort food than in the same period last year.

Bangers and mash, braised and stewed meat dishes and hearty game pies are all up a third on last year, whereas sales of soup have almost doubled.

Berger commented on these findings: "We suspected that problems were brewing a few months ago when we started getting heaps of orders for sausage and mash despite it being summer. When tastes turn towards comfort food it's usually a sure sign something is afoot."

He continued: "These are men and women battling on the City's front line, whose appetite increases for traditional plates the worse the situation gets."

Top 10 comfort food plates at 1 Lombard Street are:

Bangers and mash

Liver and bacon with onion gravy

Braised oxtail

Peppered venison stew with dumplings

Slow cooked crispy belly of lamb with glazed winter vegetables

Olf fashioned game pie with beetroot chutney

Braised beef in Guiness with onions, parsley mash

Fried fish and chips in beer batter, mushy peas and chips

Pheasant pie with wild mushrooms

Roast suckling pig with warm cabbage salad

Top five desserts

Victoria plum tart

Sticky toffee pudding

Apple tart tatin

Crème Brulee

Eton mess

Weblink: www.1lombardstreet.com

Click here to submit a comment!

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.