Holidaymaker's 'nightmare' Corfu hotel stay where there was 'no English food'
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It reads like she didn't check ahead of booking, if you have some sort of allergy, she she appears to, its essential to check ahead.
It also reads like excluding tax, they paid about £600 for flights, transfers, hotel and all inclusive, each. I am not surprised that the food and drink would be closer to the budget end for that price.
I went to the UK recently and my only food allergy is lactose intolerance. JFK I had a hard time finding food that wasn't full of some type of cream. It was a the worst part of a otherwise wonderful trip.
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£1.50 doesn't seem too bad for a bottle of water, if I'm being honest. Especially by hotel/resort standards.
It was an all-inclusive trip. It should be free, anything else is a scam.
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How could they not have English food like pizza, curry, or kebabs??
wrote on last edited by [email protected]The article says they had kebobs but claimed she couldn't eat them yet wanted sausages and bacon for breakfast.
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Hotel food always sucks. I was in Corfu last summer. There were plenty of great local restaurants.
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Isn't "English food" just an amalgamation of foods from cultures they subjugated in the past, and beef?
No, it's instant soups and cookies.
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Isn't "English food" just an amalgamation of foods from cultures they subjugated in the past, and beef?
There's 3 sort of sections to British food.
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Old staples, things like stews, pies, roasts etc. We exported most of these, with the empire. They are also shared a lot with Europe, making them even more ubiquitous.
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Local specialities. Local traditional dishes, e.g. Yorkshire puddings, Cornish pasties, or Eccles cakes. These were town or region specific. Some have spread, others are still hyper local.
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Imported. Mostly from the empire days. We tended to "discover" spices and flavours. When they came back, they were often reimagined. E.g. the curry was a Scottish invention, using Indian spices. We mostly dump all the related dishes under a label of the country we stole the flavours from. E.g. Chinese food tastes nothing like what they eat in China.
Basically, there is a lot of really good British food about. We also set the baseline for a lot of the comparisons, making us look bland by comparison. The London restaurant industry also does a complete number on tourists, making us look even worse.
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It was an all-inclusive trip. It should be free, anything else is a scam.
Tap water is free and included
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I went to the UK recently and my only food allergy is lactose intolerance. JFK I had a hard time finding food that wasn't full of some type of cream. It was a the worst part of a otherwise wonderful trip.
If you really insensitive to lactose then yeah its going to be very painful, milk is in just about everything baked or with most sauces that isn't stamped vegan. At least most reputable places will take it seriously and have a proper allergen book.
I am Coeliac, and its like me going to Japan, just about everything has wheat added to it. Soy sauce? Gluten. Miso? Gluten. Whats annoying is that traditional Japanese recipes for Miso and Soy do not use wheat, it was added later after the American occupation. You can buy both soy and miso gluten free outside of Japan very easily, but in Japan, even though they made by Japanese companies? Ha good luck.
The worst part is that nobody in Japan takes it seriously as there been like two people in the last five years who were diagnosed with a gluten intolerance let alone Coeliac, so even if you take a Japanese speaker along and they explain it politely to the chef, you still get gluten.
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Pretty dumb of her to not travel with a can of beans and a jar of mayonnaise
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Hotel food always sucks. I was in Corfu last summer. There were plenty of great local restaurants.
wrote on last edited by [email protected]Because we didn't do our research, we ended up at a hotel in Mallorca that were filled with people in their 20s partying all night and the included food fitted the price, for instance one night they served thin slices of meat-ish-spam with overcooked greens.
But we didn't let it ruin our holiday!
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Hotel food always sucks. I was in Corfu last summer. There were plenty of great local restaurants.
Not true actually, there are many hotels with excellent food. There is a hotel not far from me where a lot of people go to their restaurant even if they aren't staying at the hotel, it's just a really good restaurant in it's own right.
I've also been on holiday where we had excellent breakfast options in the hotel, even the ones included were very good. You just need to check for those when selecting a hotel. I've definitely had worse meal in some restaurants than I've had in some hotels, there's plenty of overlap there.
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There's 3 sort of sections to British food.
-
Old staples, things like stews, pies, roasts etc. We exported most of these, with the empire. They are also shared a lot with Europe, making them even more ubiquitous.
-
Local specialities. Local traditional dishes, e.g. Yorkshire puddings, Cornish pasties, or Eccles cakes. These were town or region specific. Some have spread, others are still hyper local.
-
Imported. Mostly from the empire days. We tended to "discover" spices and flavours. When they came back, they were often reimagined. E.g. the curry was a Scottish invention, using Indian spices. We mostly dump all the related dishes under a label of the country we stole the flavours from. E.g. Chinese food tastes nothing like what they eat in China.
Basically, there is a lot of really good British food about. We also set the baseline for a lot of the comparisons, making us look bland by comparison. The London restaurant industry also does a complete number on tourists, making us look even worse.
You forgot the fourth section: yellow / brown with beans.
- fish fingers and beans
- beans on toast
- fry up (beans essential)
- everything in Wetherspoon's
Only taking the piss of course.
Scotch egg is peak for me. Incredible invention. 99% sure that's British? Introduced to me by an English man anyway.
Used to love smoked kippers as a child. Different English man introduced me to them. They strike me as a very British thing also.
Never quite got the Yorkshire with a roast thing myself but my sister lives over there and is fully converted on them. I mean they're good like but I'd happily live without them.
Got gifted an Eccles cake by a lovely Scouser I know last year. Also delish with a mug of tea.
I do love a good pastie too (is that Greggs or am I mixing up?).
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Isn't "English food" just an amalgamation of foods from cultures they subjugated in the past, and beef?
Comes with being the winner, every time
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There was no English food at a Greek island resort?
You don't say.
wrote on last edited by [email protected]Just kebabs, rice, salads, and mozzarella. I imagine there was even hummus. Basically inedible.
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Isn't "English food" just an amalgamation of foods from cultures they subjugated in the past, and beef?
With the seasonings removed
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You forgot the fourth section: yellow / brown with beans.
- fish fingers and beans
- beans on toast
- fry up (beans essential)
- everything in Wetherspoon's
Only taking the piss of course.
Scotch egg is peak for me. Incredible invention. 99% sure that's British? Introduced to me by an English man anyway.
Used to love smoked kippers as a child. Different English man introduced me to them. They strike me as a very British thing also.
Never quite got the Yorkshire with a roast thing myself but my sister lives over there and is fully converted on them. I mean they're good like but I'd happily live without them.
Got gifted an Eccles cake by a lovely Scouser I know last year. Also delish with a mug of tea.
I do love a good pastie too (is that Greggs or am I mixing up?).
Baked beans are definitely a VERY British thing, along with fry up in general.
Scotch eggs are Scottish in origin, I believe. I bundle them in with British, though a good chunk of Scotland would disagree. Definitely good, either way. Kippers and haggis are also Scottish/northern England traditionally.
As for Greggs... I personally consider them an example of how British food got screwed over by mass production. I've been disappointed most times I've brought from them. I know a lot of people swear by them however.
As for Yorkshire pudding. It's a case of a good one is absolutely amazing, while an average one is just meh. It also needs a good gravy to dip it in. Hence why it goes so well with a roast.
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Good on them abandoning the dreadful culinary influence of the Brits. A culture so captivated by spices, but one that never thought to get high on their own supply. No no, just keep boiling things
Brits are to spices like dragons are to gold: they only hoard with no way to use it themselves.
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Baked beans are definitely a VERY British thing, along with fry up in general.
Scotch eggs are Scottish in origin, I believe. I bundle them in with British, though a good chunk of Scotland would disagree. Definitely good, either way. Kippers and haggis are also Scottish/northern England traditionally.
As for Greggs... I personally consider them an example of how British food got screwed over by mass production. I've been disappointed most times I've brought from them. I know a lot of people swear by them however.
As for Yorkshire pudding. It's a case of a good one is absolutely amazing, while an average one is just meh. It also needs a good gravy to dip it in. Hence why it goes so well with a roast.
wrote on last edited by [email protected]As for Yorkshire pudding. It's a case of a good one is absolutely amazing, while an average one is just meh. It also needs a good gravy to dip it in. Hence why it goes so well with a roast.
Ah she's an incredible cook and I'm reliably informed that her Yorkshire's are legendary level. As with everything she cooks them from scratch (like even her bread is home cooked on the daily) so they were pleasant alright.
I do find her gravy a bit thin myself (again she does it from scratch like some crazy woman). I like my gravy thick AF and have no problem taking it from a tub haha. No bisto though. That's muck IMO. Anyway I might like them more with my thick peasant gravy as you say.
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Tap water is free and included
That's not in the article. It only says that water was £1.50. And the tap water on most of the islands is pretty bad.
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There's 3 sort of sections to British food.
-
Old staples, things like stews, pies, roasts etc. We exported most of these, with the empire. They are also shared a lot with Europe, making them even more ubiquitous.
-
Local specialities. Local traditional dishes, e.g. Yorkshire puddings, Cornish pasties, or Eccles cakes. These were town or region specific. Some have spread, others are still hyper local.
-
Imported. Mostly from the empire days. We tended to "discover" spices and flavours. When they came back, they were often reimagined. E.g. the curry was a Scottish invention, using Indian spices. We mostly dump all the related dishes under a label of the country we stole the flavours from. E.g. Chinese food tastes nothing like what they eat in China.
Basically, there is a lot of really good British food about. We also set the baseline for a lot of the comparisons, making us look bland by comparison. The London restaurant industry also does a complete number on tourists, making us look even worse.
wrote on last edited by [email protected]Chicken Tikka Masala was invented in Scotland, by a Scottish chef of Indian descent, in the 1970s. Cleopatra ate curry.
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