Are Britain's diners going back to basics? Spam fritters, chicken kiev and Angel Delight have become the order of the day at London's Bermondsey Square Hotel, following the launch of a new culinary venture by MasterChef's Gregg Wallace.
Gregg's Table has a menu made up of 1970s favourites from Wallace's childhood and, according to the TV host and former greengrocer, offers "good fun and good value" with "good honest food". Diners can choose from a range of starters which include avocado prawn and mulligatawny soup, and a list of mains such as lobster thermidor and citrus-cured fish fingers with crushed marrowfat peas.
Wallace said he wants the restaurant to attract local residents as well as hotel guests, and be seen as a venue where people can come to enjoy a meal once or twice a week. "I don't want it to be fashionable because fashions change,” he said. “These are the dishes you would have found on working class tables when I was growing up - just with a little more finesse."