The comeback of working class grub

The times they are a changin’. Especially when it comes to food that was once (mistakenly so) considered lacking in flavour, appearance and gourmet appeal. 

We’re talking about the working-class meal. The humble chicken and chips, hamburger, nachos, fish and chips, dumplings and hotdogs.

There’s a food revolution going on

Now with a slight revamp and a change of crockery, working-class food is the trend for cool inner-city hipsters who would normally be treating their finely tuned tastebuds to fillet mignon with shaved truffle. Throw in a trendy diner with stripped back walls and rusty doors and it's the place to be seen. 

Burgers on a milk bun brioche are the hot topic for food bloggers who gloss over the best burger joints in the city. While street food, pop ups and cafes that specialise in burgers, hot dogs, fried chicken and ribs – but never all four – have found a new area of specialisation.

Mass appeal

Working-class food is all about protein, large steaks, massive burger patties, battered deep fried chicken – and heaps of cheese and sauce. It’s a throwback to our roots of greasy takeaway, with a gourmet twist of course.