Dame Prue Leith, who changed Mary Berry on The Nice British Bake Off in 2017, wished to eat fish and chips at “what was once pub” however struggled to search out it on the menu

Bake Off choose Dame Prue Leith blasted a restaurant after a waiter’s “lectures” between programs dashed her hopes of a romantic dinner.

The veteran broadcaster, who grew to become a choose on The Nice British Bake Off in 2017 to interchange Mary Berry, slammed eating places with more and more sophisticated menus following her go to to an institution together with her husband. The star recalled she hoped to have an “intimate (I hoped romantic) dinner” however the waiter “gave us a lecture on each course”.

And so Prue, 85, conceded there was “no likelihood” of an intimate meal together with her associate. The Cordon Bleu-trained chef wrote: “‘The evening earlier than we received married, my husband-to-be and I went to a Michelin-starred restaurant for an intimate (I hoped romantic) dinner.

“No likelihood of that. The waiter gave us a lecture on each course; we have been handed a map of the situation of the restaurant’s suppliers and anticipated to learn it… And on the finish the chef emerged for reward and foodie discuss and wouldn’t go away.”

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Writing in The Oldie journal, Prue additionally stated she visited one other restaurant – what she described as “what was once pub” – within the hope to have fish and chips. Nevertheless, the mum of two was unable to search out this on the menu at first – till she examined the doc extra fastidiously.

Prue, who was born in South Africa and moved to London in 1960, wrote: “I ordered ‘Sustainability-certified North Sea halibut loin, coated in tempura-style batter created from Hook Norton Ironstone lager and Billy’s free-range natural eggs. Served with ‘regionally grown Maris Piper potatoes, triple-fried in Cotswold Gold corn oil’ Translation: fish and chips.”

And the presenter, who was once on The Nice British Menu, stated her expertise displays how she believes eateries are “pandering to foodies”. She stated: “Pandering to foodies, menu-devisers now write essays on each course.

“‘Hand-dived Scottish king scallops, daily-picked marsh samphire from the Solway Firth, Arran Victory natural new potatoes’ and on and on.”

The superstar chef can also be a prolific cookbook author, columnist and creator, publishing cookbooks and novels. She has loved a 50-year tv profession which incorporates judging BBC’s Nice British Menu, on which she labored for 10 years.