Pete Robinson: State controlled pub grub
Liverpool's restaurants and gastro-pubs are to carry 'traffic light' health labels on their menus.
The labelling scheme is being piloted in city premises and, if successful, extended across the country next year.
Under the initiative, conducted by Liverpool City Council, chefs will be asked to change to healthier ingredients and better quality produce. The Food Standards Agency and the NHS have also lent their support, which also has the backing of public health officials in Scotland who intend to add a 'black' mark to their own scheme. 'Nuff said.
For example a chicken tikka masala, with its high calorie, fat and salt content, would carry a red logo, while a healthier version - without the creamy sauce - could possibly score a green. But then, of course, it wouldn't be a chicken tikka masala.
This Government-backed scheme follows 'research' revealing many dishes contain more calories, salt and fat than the DOH-prescibed Recommended Daily Allowance (RDA). However many outlets are expected to object to being forced to put a red sign on popular dishes such as fish and chips, mixed grills, indulgent desserts or pate.
Principal trading standards officer Dave Horsfield admitted that winning trade support is likely to be difficult, saying: "The context for this is concern about rising obesity, heart disease and poor health. We would like to see a change in recipes by the chefs and a change in what consumers decide to eat."
So what? To be honest I've always had a big problem with the concept of RDAs. Who the hell are the Govt to 'allow' me to eat what they say I should, in amounts they decide is healthy? I have a wife to dictate my diet, thank you very much. What's more she's a better chef than Delia, an expert nutritionist and light years more sexy than Alan Johnson. Or Gordon Brown for that matter.
Me and mine do, on the whole, eat quite healthily. Occasionally vegetarian, I'm ashamed to admit. That's through personal choice, nothing to do with state 'advice' or our local authority's 5-a-day liaison officer. But when we dine out we always leave any good intentions back home under lock and key. I'd starve before ordering anything that Elvis Presley would disapprove of.
Food described as "free-range" means it's going to be tiny, "organic" translates as fresh from Asda and if the word "steamed" appears on the menu more than once then we're off.
Mark my words, this meddlesome 'initiative' will spread faster than a Greek bushfire. The knock on your door could arrive as early as next year with some jumped-up, loosley-trained official pushing an ID card in your face while demanding to inspect your menu.
Thereafter you would be required to submit any changes for approval, strictly maintaining precise portion sizes and striking items off the list because you are not allowed to substitute a missing ingredient.
Who do you expect would foot the bill for such a lunatic scheme, and it's enforcement? You will of course, through increases in your business rates to be passed on to your dining customers.
With the cost of basic ingredients heading for the stratosphere, along with the gas & electricity to cook it, your diners will be in for a very expensive night out.
Bad news if you're relying on the 'new opportunity' of food-led pubs to pay the bills.
