41:
840:
33:
49:
710:
both of which had the potential to cause social embarrassment. The ingredients of the meal had a pleasantly sophisticated ring: "cocktail", the use of prawns, which was not common, "steak garni" rather than just steak, and "Black Forest gâteau" rather than just cake; all slightly foreign but easy enough to learn for next time, and allowing the diner to feel that they were enjoying a "continental" (European) eating experience.
826:
751:
chain, established 1955 and which had 147 hotels and restaurants by 1970, making it the largest food chain outside the United States. The chain prospered by offering a menu with a limited number of options in "Olde Worlde" style restaurants that looked much the same in every branch. The most popular
709:
The standardised menu suited the restaurant, which could purchase and prepare food in bulk within tight cost controls, and avoided the need for the customer to choose courses from a menu which might include foods with which they were unfamiliar or which might include hard to pronounce foreign words,
789:
reported on the bankruptcy of the Scotch Steak Houses chain earlier that year, which it cast as latter day Berni Inns. The paper wrote that "for three decades has run restaurants where time – and quality – appeared to stand still. While his rivals sought to keep pace with consumer tastes, Ali
692:
wrote that "In mid-twentieth-century
Britain, eating out had a dreadful image. Badly served, poor and unimaginative food, discourteous staff, and dining rooms with limited and inconvenient hours." Food rationing, introduced during the Second World War, did not end until 1954 and the range of
771:
noted that, by the 1980s, the Berni format was starting to look dated and "By then, Berni Inns were becoming popular shorthand for naff – prawn cocktail starter, steak & chips main, Black Forest gâteau for dessert". The Berni Inn chain was sold to
705:
wrote of his childhood in the 1970s: "As a family, we never went out for dinner unless we were on holiday, but there were occasional
Saturday lunches at the local Berni Inn" adding "Steak garni always sounded so much more exotic than plain steak."
701:
The Great
British Meal Out was a meal in a restaurant designed to appeal to those for whom eating out at all was unusual and for whom a prawn cocktail, steak garni or gateau were exotic foreign food.
814:
has Sir
Willoughby mention "prawn cocktail, followed by steak and 'all the trimmings', to be topped off with a liberal helping of Black Forest gâteau".
1070:
1248:
1014:
739:. They wrote that, "cooked as it should be, this much derided and often ridiculed dinner is still something very special indeed".
1230:
960:
1163:
1264:
713:
The meal eventually became unfashionable as
British dining tastes became more sophisticated from the 1980s onwards and the
648:
was the most popular dinner menu in
British restaurants in the 1980s, according to contemporary surveys by trade magazine
693:
eating-out options and variety of meals available remained limited, only gradually expanding through the 1950s and 60s.
1045:
794:
continued to serve prawn cocktail, steak and Black Forest gâteau to diners seated on velour banquettes as they quaffed
17:
1274:
926:
896:
1279:
752:
meal at a "Berni", even as late as the 1980s, remained prawn cocktail, steak and chips, and Black Forest gâteau.
624:
1190:
978:
1269:
1085:
791:
40:
996:
513:
657:
1137:
273:
138:
719:
952:
1216:
886:
845:
1022:
278:
268:
111:
1110:
353:
348:
8:
1000:
617:
571:
173:
163:
941:
586:
533:
503:
258:
765:
noted "the Briton's favourite menu of prawn cocktail, steak and Black Forest gâteau".
1226:
1064:
956:
922:
892:
645:
435:
767:
714:
661:
581:
948:
914:
910:
853:
777:
728:
724:
673:
669:
543:
460:
390:
283:
243:
188:
153:
128:
637:
610:
405:
308:
293:
263:
213:
123:
1258:
1222:
811:
723:
in 1989 confirmed that Black Forest gâteau had suddenly become less popular.
440:
415:
323:
313:
203:
198:
183:
133:
983:
863:
761:
702:
641:
488:
455:
395:
375:
360:
303:
288:
248:
233:
218:
208:
858:
831:
756:
596:
591:
553:
465:
450:
445:
425:
410:
380:
370:
365:
341:
328:
298:
168:
158:
143:
523:
430:
400:
385:
228:
98:
93:
88:
32:
48:
785:
773:
748:
653:
508:
420:
223:
83:
795:
576:
538:
528:
498:
493:
253:
1084:
Hopkinson & Bareham, Simon & Lindsey (6 September 1997).
656:
chain, which popularised mass-market dining out after the end of
548:
470:
318:
148:
518:
193:
178:
118:
78:
64:
825:
731:
coined the term "Great
British Meal" in their 1997 book
1083:
821:
888:
Strategic
Questions in Food and Beverage Management
940:
1256:
1214:
1164:"The Bernis gave us an appetite for dining out"
1191:"Steakhouse king faces grilling over collapse"
742:
938:
891:, Oxford: Butterworth-Heinemann, p. 24,
618:
239:Prawn cocktail, steak and Black Forest gateau
1208:
884:
1156:
1069:: CS1 maint: numeric names: authors list (
987:, 30 September 2007. Retrieved 1 July 2014.
1077:
1043:
625:
611:
1249:Pub grub...a history, by Paul Delplanque.
1129:
932:
921:. London: Michael Joseph, jacket notes.
792:Aberdeen, Highland and Angus steakhouses
47:
39:
31:
929:Originally published 1997 by Macmillan.
717:survey conducted by the trade magazine
14:
1257:
1004:, 12 July 2000. Retrieved 1 July 2014.
974:
972:
880:
878:
1188:
1182:
1037:
1103:
747:The meal became associated with the
969:
875:
24:
1046:"Review: The Prawn Cocktail Years"
735:, which includes a chapter titled
25:
1291:
1242:
1135:
1007:
838:
824:
1189:Walsh, Dominic (25 June 2013).
990:
904:
13:
1:
1044:Saumarez Smith, Joe. (2007).
943:Food Culture in Great Britain
869:
801:
690:Food Culture in Great Britain
683:
652:. It was associated with the
7:
1265:1970s in the United Kingdom
817:
743:Association with Berni Inns
10:
1296:
1015:"The Prawn Cocktail Years"
755:In their 2000 obituary of
737:The Great British Meal Out
658:food rationing in Britain
1275:Meat and potatoes dishes
1215:Mortimer, John. (2010).
1144:. No. 1 August 2000
919:The Prawn Cocktail Years
733:The Prawn Cocktail Years
666:The Prawn Cocktail Years
274:Steak and kidney pudding
139:Bistecca alla fiorentina
776:in 1990 and became the
720:Caterer and Hotelkeeper
696:
676:, called this meal the
650:Caterer and Hotelkeeper
1280:British seafood dishes
939:Mason, Laura. (2004).
678:Great British Meal Out
642:steak garni with chips
53:
45:
37:
885:Wood, Roy C. (2000),
846:United Kingdom portal
51:
43:
35:
1111:"The Berni Inn meal"
279:Steak and oyster pie
269:Steak and kidney pie
112:List of steak dishes
1270:British beef dishes
1025:on 23 February 2015
859:Chicken in a basket
646:Black Forest gâteau
572:List of beef dishes
174:Chicken fried steak
164:Chateaubriand steak
59:Part of a series on
52:Black Forest gâteau
27:British dinner menu
1115:goforanenglish.com
1086:"English heritage"
1019:lindseybareham.com
979:National treasures
806:In his 1990 novel
587:Restructured steak
259:Standing rib roast
54:
46:
38:
18:Great British Meal
1251:gazettelive.co.uk
1232:978-0-14-119338-0
962:978-0-313-32798-8
635:
634:
16:(Redirected from
1287:
1237:
1236:
1218:Titmuss Regained
1212:
1206:
1205:
1203:
1201:
1186:
1180:
1179:
1177:
1175:
1168:The Bristol Post
1160:
1154:
1153:
1151:
1149:
1133:
1127:
1126:
1124:
1122:
1107:
1101:
1100:
1098:
1096:
1081:
1075:
1074:
1068:
1060:
1058:
1056:
1041:
1035:
1034:
1032:
1030:
1021:. Archived from
1011:
1005:
994:
988:
976:
967:
966:
946:
936:
930:
915:Bareham, Lindsay
911:Hopkinson, Simon
908:
902:
901:
882:
848:
843:
842:
841:
834:
829:
828:
808:Titmuss Regained
768:The Bristol Post
662:Second World War
627:
620:
613:
582:Meat on the bone
354:Hindquarter cuts
349:Forequarter cuts
56:
55:
21:
1295:
1294:
1290:
1289:
1288:
1286:
1285:
1284:
1255:
1254:
1245:
1240:
1233:
1213:
1209:
1199:
1197:
1187:
1183:
1173:
1171:
1162:
1161:
1157:
1147:
1145:
1134:
1130:
1120:
1118:
1109:
1108:
1104:
1094:
1092:
1090:The Independent
1082:
1078:
1062:
1061:
1054:
1052:
1042:
1038:
1028:
1026:
1013:
1012:
1008:
995:
991:
977:
970:
963:
949:Greenwood Press
937:
933:
909:
905:
899:
883:
876:
872:
854:British cuisine
844:
839:
837:
830:
823:
820:
804:
745:
729:Lindsey Bareham
725:Simon Hopkinson
699:
688:Laura Mason in
686:
674:Lindsey Bareham
670:Simon Hopkinson
631:
602:
601:
567:
559:
558:
484:
476:
475:
344:
334:
333:
284:Steak au poivre
244:Salisbury steak
189:Delmonico steak
154:Carpetbag steak
129:Beef Wellington
114:
104:
103:
74:
44:Steak and chips
28:
23:
22:
15:
12:
11:
5:
1293:
1283:
1282:
1277:
1272:
1267:
1253:
1252:
1244:
1243:External links
1241:
1239:
1238:
1231:
1225:. p. 35.
1207:
1181:
1155:
1128:
1102:
1076:
1036:
1006:
989:
981:Nigel Slater,
968:
961:
931:
903:
897:
873:
871:
868:
867:
866:
861:
856:
850:
849:
835:
819:
816:
803:
800:
744:
741:
698:
695:
685:
682:
660:following the
638:Prawn cocktail
633:
632:
630:
629:
622:
615:
607:
604:
603:
600:
599:
594:
589:
584:
579:
574:
568:
566:Related topics
565:
564:
561:
560:
557:
556:
551:
546:
541:
536:
531:
526:
521:
516:
511:
506:
501:
496:
491:
485:
482:
481:
478:
477:
474:
473:
468:
463:
458:
453:
448:
443:
438:
433:
428:
423:
418:
413:
408:
403:
398:
393:
388:
383:
378:
373:
368:
363:
357:
356:
351:
345:
340:
339:
336:
335:
332:
331:
326:
321:
316:
311:
309:Steak sandwich
306:
301:
296:
294:Steak de Burgo
291:
286:
281:
276:
271:
266:
264:Steak and eggs
261:
256:
251:
246:
241:
236:
231:
226:
221:
216:
214:Mongolian beef
211:
206:
201:
196:
191:
186:
181:
179:Bistek Tagalog
176:
171:
166:
161:
156:
151:
146:
141:
136:
131:
126:
124:Beef Manhattan
121:
115:
110:
109:
106:
105:
102:
101:
96:
91:
86:
81:
75:
72:
71:
68:
67:
61:
60:
36:Prawn cocktail
26:
9:
6:
4:
3:
2:
1292:
1281:
1278:
1276:
1273:
1271:
1268:
1266:
1263:
1262:
1260:
1250:
1247:
1246:
1234:
1228:
1224:
1223:Penguin Books
1220:
1219:
1211:
1196:
1192:
1185:
1169:
1165:
1159:
1143:
1139:
1138:"Frank Berni"
1132:
1116:
1112:
1106:
1091:
1087:
1080:
1072:
1066:
1051:
1050:Cooking Index
1047:
1040:
1024:
1020:
1016:
1010:
1003:
1002:
1001:The Telegraph
998:
993:
986:
985:
980:
975:
973:
964:
958:
954:
950:
945:
944:
935:
928:
927:9780718149802
924:
920:
916:
912:
907:
900:
898:9781136362095
894:
890:
889:
881:
879:
874:
865:
862:
860:
857:
855:
852:
851:
847:
836:
833:
827:
822:
815:
813:
812:John Mortimer
809:
799:
797:
793:
788:
787:
781:
779:
775:
770:
769:
764:
763:
758:
753:
750:
740:
738:
734:
730:
726:
722:
721:
716:
711:
707:
704:
694:
691:
681:
679:
675:
671:
667:
663:
659:
655:
651:
647:
643:
639:
628:
623:
621:
616:
614:
609:
608:
606:
605:
598:
595:
593:
590:
588:
585:
583:
580:
578:
575:
573:
570:
569:
563:
562:
555:
552:
550:
547:
545:
542:
540:
537:
535:
532:
530:
527:
525:
522:
520:
517:
515:
512:
510:
507:
505:
502:
500:
497:
495:
492:
490:
487:
486:
480:
479:
472:
469:
467:
464:
462:
459:
457:
454:
452:
449:
447:
444:
442:
439:
437:
434:
432:
429:
427:
424:
422:
419:
417:
414:
412:
409:
407:
404:
402:
399:
397:
394:
392:
389:
387:
384:
382:
379:
377:
374:
372:
369:
367:
364:
362:
359:
358:
355:
352:
350:
347:
346:
343:
338:
337:
330:
327:
325:
324:Surf and turf
322:
320:
317:
315:
314:Steak tartare
312:
310:
307:
305:
302:
300:
297:
295:
292:
290:
287:
285:
282:
280:
277:
275:
272:
270:
267:
265:
262:
260:
257:
255:
252:
250:
247:
245:
242:
240:
237:
235:
232:
230:
227:
225:
222:
220:
217:
215:
212:
210:
207:
205:
204:Hamburg steak
202:
200:
199:Finger steaks
197:
195:
192:
190:
187:
185:
184:Bollito misto
182:
180:
177:
175:
172:
170:
167:
165:
162:
160:
157:
155:
152:
150:
147:
145:
142:
140:
137:
135:
134:Bife a cavalo
132:
130:
127:
125:
122:
120:
117:
116:
113:
108:
107:
100:
97:
95:
92:
90:
87:
85:
82:
80:
77:
76:
73:Main articles
70:
69:
66:
63:
62:
58:
57:
50:
42:
34:
30:
19:
1217:
1210:
1198:. Retrieved
1194:
1184:
1172:. Retrieved
1170:. 6 May 2014
1167:
1158:
1146:. Retrieved
1142:The Guardian
1141:
1136:Jaine, Tom.
1131:
1119:. Retrieved
1114:
1105:
1093:. Retrieved
1089:
1079:
1053:. Retrieved
1049:
1039:
1027:. Retrieved
1023:the original
1018:
1009:
999:
992:
984:The Observer
982:
947:. Westport:
942:
934:
918:
906:
887:
864:Sunday roast
807:
805:
784:
782:
766:
762:The Guardian
760:
754:
746:
736:
732:
718:
712:
708:
703:Nigel Slater
700:
689:
687:
677:
665:
649:
636:
504:Char grilled
342:Cuts of beef
304:Steak frites
289:Steak burger
249:Sha cha beef
238:
234:Italian beef
219:Pepper steak
209:London broil
29:
997:Frank Berni
832:Food portal
757:Frank Berni
597:Steak sauce
592:Steak knife
483:Preparation
466:Top sirloin
329:Swiss steak
299:Steak Diane
169:Cheesesteak
159:Carne asada
144:Boiled beef
1259:Categories
1221:. London:
951:. p.
870:References
802:In fiction
684:Background
544:Salt-cured
461:Tenderloin
436:Silverside
229:Roast beef
99:Steakhouse
94:Pork steak
89:Fish steak
1195:The Times
917:. (2006)
786:The Times
783:In 2013,
778:Beefeater
774:Whitbread
749:Berni Inn
654:Berni Inn
524:Marinaded
494:Barbecued
391:Flat iron
224:Pot roast
84:Beefsteak
1065:cite web
818:See also
796:Blue Nun
790:Salih's
577:Doneness
254:Shawarma
1200:12 June
1174:12 June
1148:16 June
1121:11 June
1095:13 June
1055:12 June
1029:11 June
780:chain.
539:Roasted
534:Poached
529:Pickled
509:Chopped
499:Braised
471:Tri-tip
441:Sirloin
416:Rib eye
406:Popseye
319:Suadero
149:Bulgogi
1229:
1117:. 2010
959:
925:
895:
715:Gallup
644:, and
554:Smoked
549:Seared
456:T-bone
396:Hanger
376:Fillet
361:7-bone
194:Fajita
668:, by
519:Fried
514:Cured
451:Strip
446:Skirt
426:Round
411:Ranch
401:Plate
381:Flank
371:Chuck
366:Blade
119:Asado
79:Steak
65:Steak
1227:ISBN
1202:2014
1176:2014
1150:2014
1123:2014
1097:2014
1071:link
1057:2014
1031:2014
957:ISBN
923:ISBN
913:and
893:ISBN
727:and
697:Meal
672:and
489:Aged
431:Rump
386:Flap
953:153
798:."
421:Rib
1261::
1193:.
1166:.
1140:.
1113:.
1088:.
1067:}}
1063:{{
1048:.
1017:.
971:^
955:.
877:^
810:,
759:,
680:.
664:.
640:,
1235:.
1204:.
1178:.
1152:.
1125:.
1099:.
1073:)
1059:.
1033:.
965:.
626:e
619:t
612:v
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
.jpg)
