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In The New York Times, Vincent Canby praised the film: "James Penfield, the journalist who glowers at the center of the fine new English film The Ploughman's Lunch, is a fascinating variation on all of the angry, low-born young men who populated British novels and plays in the late 1950s and 60s. Although he denies it, he is angry.
A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2] As its name suggests, it is most commonly eaten at lunchtime.
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A cheese and pickle sandwich (sometimes known as a cheese and chutney sandwich or a ploughman's sandwich from its resemblance to a ploughman's lunch) is a British sandwich. As its name suggests, it consists of sliced or grated cheese (typically Cheddar ) and pickled chutney (a sweet, vinegary chutney , the most popular brand being Branston ...
The article on "Ploughman's lunch" states flatly that the term is "a late 1970's invention of the UK catering industry." If this is so, why can I find US newspaper cites dating from 1964, talking about "ploughman's lunch" and describing the meal. It was almost certainly a pub meal.
The 1983 British film The Ploughman's Lunch is set in the media and political world at the time of the war, which it compares to the 1956 Suez War. "A Game of Soldiers," by Jan Needle, a three-part story in the Thames Television schools series Middle English, was broadcast on the ITV network in September-October 1983. It tells the story of a ...
In the UK pickle generally refers to a style of sweet, vinegary chutneys, such as Branston pickle, commonly served with a ploughman's lunch. [citation needed] The term traditionally used in British English to refer to a pickled cucumber, gherkin, is also of Dutch origin, derived from the word gurken or augurken, meaning cucumber. [41] [13]
Prior to opening his first restaurant, Worrall Thompson was Executive Chef at 190 Queens Gate in South Kensington, London.He opened his first restaurant, Ménage à Trois, in Knightsbridge in 1981, notable for only serving starters and puddings. [4]