Even writing that sentence felt absurd. In its most reductive form, these two concepts clash and have far too many opposing ideals. But this would be hugely reductive because when we look deeper into it, there are more similarities than one would initially envisage. How do they marry and who is to say what authentic truly is?
The word ‘authentic’ carries great weight: it is heavy with its implications of history, heritage, empires, villages and the food made by the hands of grandmothers.
Culture is inextricably intertwined with it, and to be the wholly authentic is to represent one’s culture in its most apogean form but with that comes a lot of pressure, expectation and responsibility.
I’m Jordanian British, and I make food from across the Middle East in a 17th century coaching inn in Somerset and I serve it with local cider. Is anything I’m doing ‘authentic’?
More than a place to drink
When I think of the homeland of my father, I think of the sweeping desert scenery of Wadi Rum, the majestic treasury in Petra and the lush fields of Irbid but none of these images feature a JD Wetherspoon. It is not that these types of places don’t exist but the pub, as we know it, isn’t as common nor does it hold such importance culturally.
The great British pub is more than a place to drink, it is where we gather to socialise, to celebrate, to commemorate, to share ideas, to laugh, to banter, to play games and so much more but have you ever been to a coffee shop in downtown Amman? It’s where the old men sit all day playing backgammon, where the quiet one sits alone at the end of the bar drinking cup after cup, where people gather and talk for hours, putting the world to rights or making playful jibes with one another. What’s in the cup is different but the way we gather as humans is intrinsically the same.
And what of the authenticity of it? I am a child of both of these cultures and I merge them into my own colourful, vibrant and unique mix. It isn’t traditional, but it is authentic to me.
Why can’t I serve hummus with Somerset cider, or falafel with cask ale? Instead of limiting myself with the idea of staying traditional, I have taken what has been handed down to me and merged it into my own version of a pub.
True to myself
The time-honoured boozer and the kitchen of my grandmother have come together in my little Somerset town and have flourished and grown into a bustling, warm and welcoming establishment.
I attribute some of my success to the fact I remain completely true to myself in what I offer at the Queen of Cups. My customer base has consistently responded well to this merging of cultures and I certainly believe that having my own personal spin has created a distinctive style that sets us apart from others.
To be different is to stand out and to stand out is to be noticed. Amid economic uncertainty and frequent reports of business closures, it is important to remain steadfast in our identities.
My identity just so happens to be multiple worlds coming together. This is my authentic and for me it works. Pita bread and pints for all.
