Fish and chips, Sunday roast with gravy, mushy peas, sticky-toffee pudding—these are the historic staples of British pub food. Yet there is a growing contingent of British pubs that actually serve curries and pad see ew to go with your Guinness.
The trend of serving Thai food at pubs started at The Churchill Arms, an oppressively cozy pub close to Kensington Palace. Covered in a riot of plantings and Union Jacks, the pub, which opened in 1750, is exactly what comes to mind when non-Brits conjure up the image of an idyllic British pub except for the smells of nuoc mam and peanut sauce wafting in from the kitchen.
I sat down with general manager Gerry O’Brien, a dapper Irish man in his sixties, to find out why. Gerry began managing The Churchill Arms thirty-two years ago. During his first two years as manager, the pub served British classics at lunch and meat-and-potatoes dishes at night. One day a Thai chef named Ben (yes, Ben has a longer Thai name, which Gerry can’t remember and still can’t pronounce) walked in with a proposal: he wanted to take over the Churchill’s kitchen and cook Thai food.
Read more on Luckypeach.com