If you’re going to truly embrace British culture on your trip, it’s only right for you to embrace the cuisine. Food brings so many so much enjoyment and happiness and provides a means by which we can gain even deeper insight into the places that we visit. While you might not instantly associate Britain with food, British cuisine is certainly deserving of some of your time on your visit.
With so many cultures having found a home in Britain it’s no surprise that multicultural cuisine is widely spread and enjoyed by the vast British public. Understandably this diversity is most noticed in the big cities where it is more densely populated. With this in mind, there’s ample opportunity to experience the unique cuisine that has come about as a result of the mixing of so many traditional cuisines. That being said if you’re looking to experience more traditional British cuisine there are some traditional dishes to be had.
It is said that British cuisine has come along way in recent years, moving away from its once awful reputation. In modern Britain eating out and eating well are far more common. Traditional British meals can be enjoyed in an array of restaurants, takeaways, and pubs. Some such meals include the iconic battered fish and chips with mushy peas and tartar sauce while the consumption of this meal has decreased slightly it would still be a great shame to visit the UK and not to enjoy its most well-known dish. Other foods widely enjoyed are pasties, scones, pies, cheese, and the traditional Sunday roast dinner. As you can likely tell baked goods are loved in British cuisine and so we really must recommend you take a trip into one of the many bakeries and take advantage of their wonderful freshly baked foods.
Although you may have had a negative impression of the food found throughout Britain it really is worth you giving it a try and deciding for yourself. Both their traditional foods and those that have come as a result of the cultural diversity are waiting to be explored and enjoyed by you.
List of English meals:
| Bedfordshire clanger | 1800s (century)[3] | Savoury and Sweet | Bedfordshire | Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit. | |
| Bangers and mash | 410 at latest (Roman Britain: sausages)[4][5] | Savoury | National[6] | Mashed potatoes and sausages, sometimes served with onion gravy or fried onions. Note that while sausages may date to the time given, potatoes are from the Americas and were not introduced to Europe until the 16th century. | |
| Chicken tikka masala | 1900s (century)[7] | Savoury | British Asian dish. | Pieces of chicken tikka in a spiced creamy sauce | |
| Cobbler | 1800s (century), perhaps earlier[8] | Savoury or Sweet | National, from British American colonies | Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked | |
| Beef Wellington | 1939[9][10] | Savoury | National | Beef cooked in a pastry crust | |
| Black peas | Savoury | Lancashire | Purple podded peas soaked overnight and simmered until mushy | ||
| Black (Blood) pudding | 800BC (in The Odyssey)[11] | Savoury | National[a] | Blood sausage | |
| Bubble and squeak | Savoury | National[6] | Fried mashed potato with cabbage; often made from leftovers | ||
| Cauliflower cheese | Savoury | National | Cauliflower in a thick cheese sauce | ||
| Cottage pie, Shepherd’s pie | 1791[12] | Savoury | National | Meat, minced or in pieces, with mashed potato crust | |
| Cumberland sausage | Savoury | Cumberland | Long sausage | ||
| Devilled kidneys | Savoury | National [13][14] | |||
| Faggots | 1851[15] | Savoury | Midlands | ||
| Fish and chips | 1870 approx.[16] | Savoury | National[6][17] | White fish fillets in batter (or egg-and-breadcrumbs), deep fried with potato chips | |
| Full English breakfast | 1861[b][18] | Savoury | National | A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans | |
| Game pie | Savoury | National | |||
| Hog’s pudding | Savoury | Devon, Cornwall | |||
| Jellied eels | Savoury | East End of London | |||
| Kippers | Savoury | National | Smoked split herrings | ||
| Lancashire hotpot | Savoury | Lancashire | Meat stew with carrots, potatoes, onions | ||
| Lincolnshire sausage | Savoury | Lincolnshire | |||
| Liver and onion/Liver and bacon | Savoury | National | Pictured is liver and onions | ||
| Pasty | 1200s (century)[19] | Savoury | Cornwall, National | Pastry shell filled with meat and potatoes | |
| Pease pudding | Savoury | North East | Split peas or lentils cooked until soft and thick | ||
| Pie and mash | Savoury | National | |||
| Ploughman’s lunch | 1950s | Savoury | National | Typical British lunch consisting of bread (normally buttered), cheese, onion, and sometimes pickle. | |
| Pork pie | 1780s[20][21] | Savoury | Melton Mowbray, National | Cylindrical pie filled with pork and meat jelly | |
| Potted shrimps | 1800s (century) or earlier[22] | Savoury | Lancashire (Morecambe Bay) | Shrimps preserved under melted butter | |
| Rag pudding | Savoury | Lancashire (Oldham) | Minced meat with onions in a suet pastry, which is then boiled or steamed. | ||
| Stargazy pie | 1900s (century) | Savoury | Cornwall | Fish pie with sardines poking out of the piecrust, looking at the stars | |
| Steak pie | 1303[23] | Savoury | National | Beef and gravy in a pastry shell. Can also include ingredients such as ale, kidney, oysters, potato and root vegetables | |
| Steak and kidney pie | Savoury | National[6] | Beef, kidneys and gravy in a pastry shell. | ||
| Steak and kidney pudding | 1861[24] | Savoury | National | Suet pudding filled with pieces of beef and kidney in thick gravy | |
| Steak and oyster pie, See Steak pies | |||||
| Stottie cake | Savoury | North East England | Heavy flat bread | ||
| Suet pudding | 1714[25][26] | Savoury or sweet | National | Steamed pudding made with flour and suet, with meat or fruit mixed in | |
| Sunday roast | 1700s (century) | Savoury | National | Roast beef 1700s,[27] Yorkshire pudding (1747),[28] roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.[6] | |
| Roast lamb with mint sauce | Savoury | National | |||
| Roast pork with apple sauce | Savoury | National | |||
| Shepherd’s pie, see Cottage pie | |||||
| Toad-in-the-hole | 1747;[29] 1788[30] 1891[31] | Savoury | National[6] | Sausages cooked in a tray of batter | |
| Welsh rarebit | Savoury | National | Melted cheese on toast | ||
| Yorkshire pudding | 1747[28] | Savoury | Yorkshire, National | Souffle batter baked in very hot oven. | |
| Game pie | Savoury | National | |||
| Panackelty | Savoury | North East England | Slow-baked meat and root vegetables | ||
| Parmo | Savoury | Middlesbrough | Chicken or other cutlet in breadcrumbs | ||
| Scouse | 1706[32] | Savoury | Liverpool and other seaports, from Northern Europe | Lamb or beef stew with potatoes, carrots and onions, cf Norwegian lapskaus | |
| Apple pie | 1390[33] | Sweet | National[c] | A pie crust, whether all round or only on top, with a filling of sweetened apple | |
| Bakewell tart | 1900s (century)[34] | Sweet | Derbyshire | Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826 Bakewell pudding[35] | |
| Banoffee pie | Sweet | Hungry Monk Restaurant, East Sussex | Pastry shell filled with bananas, cream and toffee | ||
| Battenberg Cake | Sweet | National | |||
| Bread and butter pudding | Sweet | National | |||
| Christmas pudding | Sweet | National | |||
| Eccles cake | 1793[36] | Sweet | Greater Manchester | Flaky pastry with butter and currants | |
| Eton Mess | 1800s (century)[37] | Sweet | Berkshire (Eton College) | ||
| Eve’s pudding | Sweet | National | |||
| Fool | Sweet | National | |||
| Gypsy tart | Sweet | Kent[38] | |||
| Cornish Hevva Cake | Sweet | Cornwall | |||
| Jam Roly-Poly | Sweet | National | |||
| Knickerbocker glory | 1920s[39] | Sweet | National; possibly from New York[39] | Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and a glace cherry | |
| Lardy cake | Sweet | ||||
| Madeira cake | Sweet | National | |||
| Mince pie | Sweet | National | Usually small pastry shells filled with sweet mincemeat; since Early Modern times actual meat omitted | ||
| Parkin | Sweet | Yorkshire | |||
| Pound cake | Sweet | National | |||
| Queen of Puddings | Sweet | National | |||
| Saffron cake | Sweet | Cornwall | |||
| Scones | Sweet | National | Small bread-like cakes often with raisins | ||
| Spotted dick | 1800s (century)[40] | Sweet | National | Pudding with suet pastry and dried vine fruits, usually served with custard | |
| Sticky toffee pudding | Sweet | National | |||
| Summer pudding | Sweet | National | |||
| Sussex pond pudding | Sweet | ||||
| Syllabub | Sweet | National | Cold dessert made with cream, alcohol and sugar, often with citrus flavouring | ||
| Trifle | Sweet | National | Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers | ||
| Treacle tart | Sweet | National | Pastry shell filled with thick sweet treacle mixture | ||
| Victoria Sponge Cake | Sweet | National |
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