Pubs are trying too hard to compete with restaurants for food trade these days. Every back street ex-working man's pub is turning all "gastro". With their slow-cooked Ox cheeks in a raspberry reduction, seasonal veggies and Southern style wedged potatoes. Stop! Stop now!
Back in the 1960s and 70s, even into the 80s, the nearest most pubs got to food was some salted nuts attached to a card at the back of the bar. As each pack was removed it revealed a sexy young lady seductively smiling at you through the remaining packets. Some pubs, usually a slight drive out into the countryside on a Sunday may have actually had a menu a classic pub grub.
What was wrong with gammon and pineapple, served with soggy chips and hard peas? Or chicken in a basket, beautifully dished-up in a plastic basket with the prerequisite chips. Or if you were feeling flush, going for a starter of prawn cocktail covered in 1000 island dressing, with a side order of garlic bread. Bring back over cooked scampi for the ladies and the full steak dinner with accompanying onion rings for the geezers. All washed down with Babycham for the lady, and a pint of best bitter for the bloke.