Ploughman's lunch please'. And in a matter of minutes a tray is handed across the counter to you on which is a good square hunk of bread, a lump of butter and a wedge of cheese, and pickled onions, along with your pint of beer". Only one year later, in June 1957, another edition of the "Monthly Bulletin" of the Brewers' Society, referred to a ploughman's lunch using exactly that name, and said that it consisted of "cottage bread, cheese, lettuce, hard-boiled eggs, cold sausages and, of course, beer". The Glasgow newspaper "The Bulletin" from 15 April 1958 and "The Times" from
Albanian cuisine a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea is enjoyed both in homes or at the many cafés that feature in towns and cities throughout the country. Lunch is traditionally the biggest meal of the day for Albanians. Everyone in Albania enjoys this lunch break, from school children to shop workers and government officials. Traditionally, people go back to their houses to have lunch with their families, but it is now common to have lunch with groups of friends at restaurants or cafeterias. Lunch sometimes consists of "gjellë", a main dish of