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Food lovers were sent into a spin today after a major US food website claimed mince on toast was a ‘classic’ dish enjoyed by most Brits on a regular basis.
Diners were sent into a frenzy after Farringdon foodie hotspot The Quality Chop House served up the dish to the editor of Eater and presenter of the publication’s “The Meat Show” Nick Solares.
Mr Solares fuelled the row after branding the dish – consisting of bread fried in beef dripping topped with ground mince in a rich red wine sauce, served with watercress – a “British classic”.
Baffled diners took to social media claiming they had never heard of the “quintessential” meal.
Darren Rogan wrote: “Beans on toast, yes. Mince, no.”
Another user added: “I’m British and I have never heard of mince on toast – fortunately.”
Nikki Bayley tweeted: “Brits may be a bunch of Brexit-voting idiots but, MINCE ON TOAST??”
Marcus Kelson said: “I don’t know where mince on toast comes from but I find the concept utterly disgusting.”
While Bert Swattermain added: “In Britain we call mince meat “cheese”. Cheese on toast is a very popular dish in the U.K. Ask anyone about cheese on toast & they’ll agree.”
Eater later tweeted to say: “Forgive us, “It’s more accurate to say it’s a quintessentially British dish, rather than a British *classic*.”
Head chef at The Quality Chop House Shaun Searley defended the dish which he claimed had been passed down from his grandparents.
He told HuffPostUK: “I’ve always lent on family heritage when it comes to food.
“My grandparents and great-grandparents grew up eating ground beef and dripping on toast.
“They didn’t fry the bread in dripping like we do at the restaurant but spread it on bread,” he said admitting that he has adapted the meal: “But the essence of the dish is within what I remember growing up.”
“It’s the job of the restaurant to make primitive recipes more refined,” he added. That means taking great British heritage components – dripping, bread and ground beef – and putting it together. For me, that is a classic British dish.”
Following the uproar New Zealanders claimed the dish as traditional Kiwi fare.
Helen Jackson, a food writer and former food editor at the New Zealand Women’s Weekly magazine, told the Guardian: “To me it is something that has been around for ever: we had it as children and I would say generations of people on farms have eaten it in New Zealand.”
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