Will Self visits the Slug & Lettuce

A mollusc, a salad leaf and an unstoppable trail of mish-mash, bish-bosh nosh.

Heading very slowly across town to the Slug & Lettuce in the Borough, I kept looking behind me to check that I was leaving a man-sized slime trail on the pavement. I was feeling pretty low on this, my 23rd Father’s Day. Not, you appreciate, that a fearless gastropod like me has any need for such marketing-led pseudo-festivals – although it did occur to me that not one of my little slime had bothered to mark the event with so much as a tweak of my antennae.

Ah well, I could rely on the Slug & Lettuce to make good the emotional deficit financially; because – so long as the staff didn’t scatter salt on me the second I oozed through the door – I had some astonishing Father’s Day offers to look forward to. The one pellet (an ironic pet name we molluscs bestow on our offspring) I’d hung on to would eat for only a pound, while I’d receive absolutely free a patriarchal pint of beer. True, I don’t actually drink alcohol any more but I was looking forward to pouring my free pint down the Slug & Lettuce urinals as a sort of libation for all those fathers whose alcoholism had deprived them of access to their own children on Father’s Day. I’m not joking.

Anyway, the smear cheered me up: the sun came out and the pellet kept scooting ahead at speeds in excess of 0.0001 miles an hour. Ah, the energy of the young! But as we reached the establishment – housed, like many others of this 80-strong chain, in a former bank – the trouble started: despite the Slug & Lettuce being, on the face of it, a pub, the dog wasn’t allowed inside. (Don’t ask me to explain why a slug has a pet dog, just run with me on this thing.) We were exiled to a grim seating area at the prow end of the old, boat-shaped building, where we could look upon a First World War memorial that featured a Tommy petrified in mid-sprint. Was he advancing or retreating – who could say?

I didn’t mind not getting to sit in the restaurant – the decor was a puke-inducing: gallimaufry of padded vinyl, beige tile, “decorative” mirroring and dark wood. Random sections of wall had been abused with sub-Bridget Riley wavy wallpaper, while a weird mushrooming column dominated the main area, with – get this! – a series of fake chandeliers dangling from its white plaster cap.

Besides, sitting on the patio I was able to Google the Slug & Lettuce and not only read up on it but also discover that I’d namechecked the chain when I reviewed All Bar One in this weird, mushrooming column a couple of years ago. I wasn’t complimentary, but described S&L, erroneously, as if it were the gateway drug for all such other narcotised faux-pubs. It wasn’t . . . but then, quite frankly, who cares?

Who cares what was on the menu, either? I mean, if you’ve reached this stage in life: a New Statesman reader still against all the odds cleaving to a progressive socialist ideal in the centennial year of this publication, do you really want to know about this mishmash, bish-bosh nosh? Suffice to say the menu was full of those process descriptions that first came into vogue in the late 1980s – some dishes were “lightly coated”, others “lightly dusted”; others still were “served on a bed” (something I assumed only happens to the Duchess of Cambridge with a turkey baster), and also “finished with coconut cream”. The pellet had a burger, I had a Caesar salad with “shredded” chicken. Ach! all this shredding – the Yiddish word for nonkosher food is “trayf”, which means torn or shredded; I wondered if the S&L powers-that-be were trying to tell me something.

The waiter – who was eastern European, of course – had three things to tell me: when I went in to ask for the bill he informed me that because there wasn’t “table service” outside I should’ve given her my credit card to begin with so he could open a tab. The idea of it! A tab at the Slug & Lettuce! The second thing he told me was that the pellet wouldn’t eat for a quid because he hadn’t ordered off the kids menu, and the third was that I wouldn’t be receiving my free Father’s Day pint because I hadn’t had a burger.

“So, that’s Father’s Day at the Slug & Lettuce!” I said to the waiter and he grimaced sympathetically. “Still,” I continued, “I expect they’re fucking you over too.” He grimaced differently, but conceded: “Since the recession, things have got . . . worse.” I said, “I’m sorry about that . . . I can afford to be philosophic, after all since I’m a slug – and hence a hermaphrodite – I’m always fucking myself over anyway.”

A slug. Photograph: WikiCommons

Will Self is an author and journalist. His books include Umbrella, Shark, The Book of Dave and The Butt. He writes the Madness of Crowds and Real Meals columns for the New Statesman.

This article first appeared in the 01 July 2013 issue of the New Statesman, Brazil erupts

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For the last time, please, bring back the plate

The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place.

The much-vaunted tech revolution is not without its casualties, as I discovered first hand last weekend. The album format, creative boredom and now my favourite skirt: all collateral damage in the vicious battle for our waning attention span.

The last met its end in a pub, when it found itself on the wrong side of a slate slab full of Sunday roast. Once gravy got involved, things turned pretty ugly; and when reinforcements arrived in the form of a red-hot jar of plum crumble, I abandoned all hope of making it out with my dignity intact and began pondering the best way of getting a dry-cleaning bill to Tim Berners-Lee.

I lay the blame for such crimes against food entirely at the feet of the internet. Serving calamari in a wooden clog, or floury baps in a flat cap, is guaranteed to make people whip out their cameraphones to give the restaurant a free plug online.

Sadly for the establishments involved, these diners are increasingly likely to be sending their artistic endeavours to We Want Plates, a campaign group dedicated to giving offenders the kind of publicity they’re probably not seeking. (Highlights from the wall of shame on the campaign’s website include a dog’s bowl of sausage, beans and chips, pork medallions in a miniature urinal, and an amuse-bouche perched on top of an animal skull – “Good luck putting those in the dishwasher”.) Such madness is enough to make you nostalgic for an era when western tableware was so uniform that it moved an astonished Japanese visitor to compose the haiku: “A European meal/Every blessed plate and dish/Is round.”

The ordinary plate has its limitations, naturally: as every Briton knows, fish and chips tastes better when eaten from greasy paper, while a bit of novelty can tickle even the jaded palate at the end of a meal. Watching Jesse Dunford Wood create dessert on the tabletop at his restaurant Parlour is definitely the most fun I’ve ever had with an arctic roll (there’s a great video on YouTube, complete with Pulp Fiction soundtrack).

Yet the humble plate endures by simple dint of sheer practicality. The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place, rather than slipping on to the tablecloth, while the flat centre is an ideal surface for cutting – as anyone who has ever tackled sausages and mash in an old army mess tin (“perfect for authentic food presentation”, according to one manufacturer) will attest.

Given these facts, I hope Tom Aikens has invested in good napkins for his latest venture, Pots Pans and Boards in Dubai. According to a local newspaper, “Aikens’s Dubai concept is all in the name”: in other words, everything on the menu will be presented on a pot, pan or board. So the youngest British chef ever to be awarded two Michelin stars is now serving up salade niçoise in an enamel pie dish rightly intended for steak and kidney.

Truly, these are the last days of Rome – except that those civilised Romans would never have dreamed of eating oysters from a rock, or putting peas in an old flowerpot. Indeed, the ancient concept of the stale bread trencher – to be given to the poor, or thrown to the dogs after use – seems positively sophisticated in comparison, although I can’t help seeing the widespread adoption of the modern plate in the 17th century as a great leap forward for mankind, on a par with the internal combustion engine and space travel.

Which is why I have every faith that all those tiny trollies of chips and rough-hewn planks of charcuterie will eventually seem as absurd as surrealist gazelle-skin crockery, or futurist musical boxes full of salad.

In the meantime, may I recommend the adult bib?

Felicity Cloake write the food column for the New Statesman. She also writes for the Guardian and is the author of  Perfect: 68 Essential Recipes for Every Cook's Repertoire (Fig Tree, 2011) and Perfect Host: 162 easy recipes for feeding people & having fun (Fig Tree, 2013). She is on Twitter as @FelicityCloake.

This article first appeared in the 01 October 2015 issue of the New Statesman, The Tory tide