Pulse Towers is based in Wallingford and so this article caught my eye.  A chef who just won a Michelin star has (apparently) been told by his boss to serve more 'pub grub' than 'poncey food'.  Now broadly speaking in order for food to be Michelin starred I presumed it had to be poncey!  There's a restaurant near me that has a Michelin star and a sister 'Brasserie' which hasn't.  Now looking at the menus - which one would you choose?

I chose The Brasserie for my other half's birthday because no one really fancied spending £55 on a 3 course meal!  However, going back to the original point.  Should a pub aspire to serve Michelin starred food or is good honest pub grub good enough?  Should the chef be asked to change his cooking style to be more popular?  Do you like so called 'poncey' food?

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Your opinions are really making a difference!

I had a look at both menus and all the food sounded fine.  When it comes to 'poncey' it's the menu descriptions I dont like.  Hand dived scallops, oh please, no.

Horses for courses.  A pub should serve good pub grub, and if you want something posh you go to a resraurant.

I would much prefer to eat from the non poncy menu but I would have thought a michelin star resteraunt should have poncy food otherwise it wouldn't earn the michelin star in the first place.

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K.martin

kitkat:

I would much prefer to eat from the non poncy menu but I would have thought a michelin star resteraunt should have poncy food otherwise it wouldn't earn the michelin star in the first place.

It's a good point.  Does Michelin = poncey?  And if so then are there enough customers local to the Oxford resturant who like poncey food to make it a viable pub?  Is Michelin starred food too niche especially in a recession?

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Your opinions are really making a difference!

I think perhaps the use of the word 'poncey' is a bit misleading.  To me this means 'messed about with' and not necessarily very good.  Surely Michelin stars are awarded for excellence, not ponceyness.

When you look at the waiting lists for bookings at Michelin starred restaurants I think there will always be a market for them, but most of us ordinary mortals are more likely to go for good quality pub grub except on very special occasions.

A hand-reared pressing of succulent fillet, served au pain with a tomato jus

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McDonalds Burger

Bevan:

A hand-reared pressing of succulent fillet, served au pain with a tomato jus

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McDonalds Burger

Love it!

My other half wonders why the poncey food costs so much when you get smaller portions.  It is all about presentation.  I am more interested in well cooked food.

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Dairy Free

To be honest I would prefer good old fashioned pub grub and leave the Michelin stars to the proper restaurants. I think they should have achef to suit the mood. I do not like this "bit of arranged food in the middle of the plate" mullarkey.

yeah normal food for me to can be doing with all that fancy named stuff  xx