As noted recently by the IPA’s Tim Wilson, the joyless, taste-deprived, freedom-hating puritans of Australia’s public health lobby are increasingly concerned that they are falling behind in the nanny stakes. The lead may very well be going to Britain, where ‘elf-‘n’-bloody-safety has been hijacked as a weapon to make the traditional Sunday roast as bland, tasteless, and leathery as can be:
It has been a staple of the British Sunday lunch for generations. But those who prefer their roast beef on the rare side could soon be locking horns with restaurants, which are overcooking their joints because of health-and-safety fears.
An investigation by The Mail on Sunday has revealed that several large pub chains are telling chefs to serve beef ‘medium to well done’ – even though there are no official guidelines telling them to do so.
Whitbread Hotels and Restaurants, owner of the popular Brewers Fayre chain, says its joints should have an internal temperature of 80C – despite food safety guidance suggesting well-done roast beef is cooked at 75C.