Humble considers that Grigson's work turned the minds of the British public to Industrial Revolution British food cooked by Hannah Glasse, Elizabeth Raffald, Maria Rundell and Eliza Acton; this, Humble states, had "a transformative effect on ... eating habits". She writes that the reason for the effect is that Grigson's writing is reader-friendly and "English Food" made many dishes fashionable again. The chef Shaun Hill believes Grigson's "legacy is ongoing—it's not finished yet" he considers that even though much of her work was written 40 years ago, it is still relevant to modern readers. The food writer Diana Henry said of Grigson: