Street Market Chefs

I was looking forward to seeing Leicester Market on television in Street Market Chefs on Tuesday; but oh, what a let down. Whilst it was great to see Sallie Hooper, whom I have corresponded with on and off, and Dave Clarke from Leicestershire Cheese Company, getting some of the recognition his great cheese deserves, the rest of the programme was banal to say the least.

Although it didn't claim to be a programme about local food, given the superb variety of produce available in the county, was it really necessary for two of the four dishes to feature trout - with at least one of the two not even from Leicestershire? And hey, wouldn't it have been great if we had been told the provenance of the beef, chicken and bacon. Come to that, given that the show claims to be, "celebrating fresh, seasonal produce", why were peas and broad beans the vegetables featured?

The lack of coverage of the market itself makes you wonder why they bothered coming here in the first place, but maybe that's a good thing when just five minutes into the programme we see pile of rubbish and leaves blocking half of one of the market aisles. Who, for pity's sake, allowed that to be there in the first place, let alone be filmed

I could go on, but I'd only be reiterating what Lis Gibbs said in her piece in yesterday's Leicester Mercury. Let's hope that when Channel 5 return for episode 6 in the series they do a better job and that the City Council's Market Managers ensure that this great asset to our City is presented in its best light.


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There is one comment

Mark

Yes, I thought it was a truly awful bit of cheapo television which I won’t be watching again. I don’y know if it’s a direct result of the struggle for advertising revenues, but there seems to be a depressing amount of budget television on at the moment. I generally like the Hairy Bikers, but their new afternoon space filler is very weak for them, and overlong at an hour.

Mark, (Email ) (URL) - 13-11-’10 18:56

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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