Better half has pointed out that foreign mineral waters are disappearing from restaurants in the UK. There was a time when Evian,Vittel or San Peligrino water was commonplace but with the fall in the value of sterling they are being substituted by Welsh and Scottish water. Restaurant managers are looking for as many ways as possible to cut costs without their clients noticing - so out go fancy imports and in come cheaper local brands. Import substitution is the name of the game. Got to be good for British agriculture - expect to see English champagne on more and more wine lists.
Benign to malign
3 years ago