British Cuisine This article is part of the series: British cuisine
Varieties: English cuisine Scottish cuisine Welsh cuisine Gibraltarian cuisine Anglo-Indian cuisine
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English cuisine is shaped by the country's temperate climate, its island geography and its history. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Welsh cuisine is the Cuisine of Wales. It has influenced and been influenced by other British cuisine. Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country The British Empire was the largest empire in history and for over a century was the foremost global power. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Since the formation of the United Kingdom of Great Britain and Northern Ireland in 1922 there has been substantial Immigration from other parts of The world.

As a result, traditional foods have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish. Bread is a Staple food prepared by Baking a Dough of Flour and Water. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. A pie is a baked dish which is usually made of a Pastry dough shell that covers or completely contains a filling of various sweet or Savoury ingredients Other customary dishes, such as fish and chips, which are eaten by tradition in newspaper with salt and malt vinegar, and bangers and mash, which are sausages with mashed potatoes, onions and gravy, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan The cuisine of Bangladesh has considerable regional variations Stir frying is an Umbrella term used to describe two fast Chinese cooking techniques chǎo ( 炒) and bào ( 爆) Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in French cuisine and Italian cuisine, once considered alien, are also now admired and copied. French cuisine is a style of cooking derived from the nation of France. Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world. Fast food is the term given to food that can be prepared and served very quickly The United States of America —commonly referred to as the

These trends are exemplified by dishes such as spaghetti bolognese which has been a common family meal in Britain since at least the 1960s. Bolognese sauce ( Ragù alla bolognese in Italian also known by its French name sauce bolognaise) is a Meat -based sauce for Pasta More recently there has been a huge growth in the popularity of dishes influenced by the Indian Sub-Continent (a throwback to the times of British influence in the region), though modified to suit British tastes. The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Geography Northern India lies mainly on continental India and a very small part of it lies on the Indian peninsula

Contents 1 New cuisine 2 Traditional cuisine 3 International and fusion cuisine 4 Reputation abroad 5 Vegetarianism 6 Lists 6.1 English food writers and chefs 6.2 Examples of English cuisine 6.3 Meals 6.4 Dates of introduction of various foodstuffs and methods to Britain 6.4.1 Prehistory (before 43 AD) 6.4.2 Roman era (43 to 410) 6.4.3 Middle Ages to the discovery of the New World (410 to 1492) 6.4.4 1492 to 1914 6.4.5 After 1914 7 Rationing 8 See also 9 References 10 General references

New cuisine

The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. In its strictest sense a celebrity chef is a someone who has become well-known for his/her cooking British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. There are a number of chefs struggling to retain classic British country cooking, for example Fergus Henderson. Fergus Henderson (born 1963 is an English chef who founded the St John restaurant in St John St near the famous Smithfield Market and St John Bread and Wine

There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular, especially following a spate of farming crises, including BSE. Organic farming is a form of agriculture that relies on Crop rotation, Green manure, Compost, Biological pest control, and mechanical Cultivation Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle

There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, public houses have been transformed in the last twenty or so years. Many have made the transition from eateries of poor reputation to rivals of the best restaurants, the so called gastropub — very often they now are the best restaurants in smaller towns. A gastropub (or "gastro pub" is a British term for a Public house which specializes in high-quality food a step above the more basic " pub grub The term "pub grub", once derogatory, can now be a sign of excellent value and quality dining. Some credit for this sea change has to go to the Campaign for Real Ale (CAMRA), for helping to improve the quality of pubs and their products in general, and some to the privatisation of breweries, which forced many pubs to diversify into dining in order to survive as a business, as well as a greater appreciation and demand among consumers. The Campaign for Real Ale ( CAMRA) is an independent voluntary, Consumer organisation based in St Albans, England, whose main aim

Traditional cuisine

The Sunday roast is perhaps the most common feature of English cooking. William Somerset Maugham, CH ( January 25 1874 &ndash December 16 1965) was an English Playwright, Roast beef is a cut of Beef which is roasted in an Oven. Roast beef is often served within sandwiches and sometimes is used to make hash The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Yorkshire pudding is a dish that originated in Yorkshire but attained wider popularity The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb, or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a gravy. Roast beef is a cut of Beef which is roasted in an Oven. Roast beef is often served within sandwiches and sometimes is used to make hash Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a "filler". Yorkshire pudding is a dish that originated in Yorkshire but attained wider popularity (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife's practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal). An elaborate version of roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its widespread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens's time ^[1]. Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by celebrity chefs, such as Antony Worrall Thompson, although it is not usually eaten regularly in the average household. Game is any Animal hunted for Food or not normally domesticated (such as Venison) Venison is the Culinary name for Meat from the family Cervidae. Henry Antony Cardew Worrall Thompson (born 1 May 1951) is a British Celebrity chef, television presenter and radio broadcaster

Notably, England is famous for its fish and chips and has a huge number of restaurants and take-away shops that cater to it. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. It is possibly the most popular and identifiable English dish, and is traditionally served with a side order of mushy peas with salt and vinegar as condiments. Mushy peas are dried marrowfat peas which are first soaked overnight in water and bicarbonate of soda, and then simmered with a little sugar and salt until Foods such as scampi, a deep fried breaded prawn dish, are also on offered as well as fishcakes or a number of other combinations. Scampi is the plural of scampo, the Italian name for the Norway lobster ( Nephrops norvegicus) also known as the Dublin Bay prawn (especially The advent of take-away foods during the industrial revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). The steak and kidney pie is a typical British dish with a filling of diced Beef Steak and beef (ox lamb 's or Pig Mashed Potato or mashed potatoes is a common way of serving Potato in many countries worldwide Pie and mash is a traditional London Working class food Pie mash and stewed eels shops have been in London since the 18th century and are still common in south and These were the staples of the UK take-away business, and indeed of English diets however, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more discerning ingredients. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located However, through ethnic influences, particularly those of Indian and Chinese, have given rise to the establishment and availability of ethnic take-away foods. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in ^[2] From the 1980s onwards, a new variant on curry, the balti, began to become popular in the West Midlands, and by the mid 1990s was commonplace in Indian restaurants and reasurants over the country. Balti is the name for a style of Food very popular in England. The West Midlands is a Metropolitan county in western central England with a population of 2591300 Kebab houses, pizza restaurants and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas. Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Middle Eastern

The full English breakfast (also known as "cooked breakfast" or "fried breakfast") also remains a culinary classic. Its contents vary, but it normally consists of a combination of bacon, grilled tomatoes, fried bread, black pudding, baked beans, fried mushrooms, sausages, eggs (fried, scrambled or boiled) and other variations on these ingredients and others. Black pudding or (less often blood pudding is a British English term for Sausage made by cooking blood with a filler until it is thick enough to congeal Baked beans is a dish consisting of Beans baked (or despite the name usually stewed) in a Sauce. A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source Hash browns are sometimes added, though this is not considered traditional. Hash browns or hashed browns are a simple Potato preparation in which potato pieces are pan- fried after being shredded Julienned, diced In general, the domestic breakfast is less elaborate, and most "full English" breakfasts are bought in cafés since having being replaced by cereals. A young child's breakfast might include "soldiers", finger-shaped pieces of bread to be dipped in the yolk of a lightly boiled egg.

English sausages are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the post World War II period, sausages tended to contain low-quality meat, fat, and rusk. However, there has been a backlash in recent years, with most butchers and supermarkets now selling premium varieties^[3]. Pork and beef are by far the most common bases, although gourmet varieties may contain venison, wild boar, etc. There are particularly famous regional varieties, such as the herbal Lincolnshire, and the long, curled Cumberland with many butchers offering their own individual recipes and variations often handed down through generations, but are generally not made from cured meats such as Italian selections or available in such a variety as found in Germany^[4]. Lincolnshire sausages are a distinctive variety of Pork Sausage developed in and associated with the English county of Lincolnshire. Cumberland Sausages are a type of traditional Sausage that originated in the ancient county of Cumberland, England. Most larger supermarkets in England will stock at least a dozen types of English sausage: not only Cumberland and Lincolnshire but often varieties such as Pork and Apple; Pork and Herb; Beef and Stilton; Pork and Mozarella; Sundried Tomatoes and so forth. There are estimated to be around 400 sausage varieties in the United Kingdom ^[5] Sausages form the basis of dishes such as toad in the hole where they are combined with a batter similar to a yorkshire pudding and baked in the oven, this can be served with an onion gravy made by frying sliced onions for anywhere over an hour on a low heat then mixed with a stock, wine or ale then reduced to form a sauce or gravy used in bangers and mash. Toad in the hole is also the name of a pub game See Entombed animal for the paranormal phenomenon Sausage and mash is an English / Irish dish made of Potato and Sausages the latter of which may be one of a variety of flavoured sausage A variant of the sausage is the black pudding, strongly associated with Lancashire similar to the French boudin noir or the Spanish Morcilla. Black pudding or (less often blood pudding is a British English term for Sausage made by cooking blood with a filler until it is thick enough to congeal Lancashire is a non-metropolitan county of historic origin in the North West of England, bounded to the west by the Irish Sea It is made from pig's blood, in line with the adage that "you can eat every part of a pig except its squeal". Pig's trotters, tripe and brawn are also traditional fare in the North. Tripe is a type of edible Offal from the Stomachs of various Domestic animals. Head cheese ( AmE) or brawn ( BrE) is in fact not a Cheese, but meat slices in Aspic, with onion black pepper allspice bayleaf salt

Pies, originally a way to preserve food, have long been a mainstay of English cooking. A pie is a baked dish which is usually made of a Pastry dough shell that covers or completely contains a filling of various sweet or Savoury ingredients Meat pies are generally enclosed with fillings such as chicken and mushroom or steak and kidney (originally steak and oyster). Pork pies are almost always eaten cold, with the Melton Mowbray pork pie being the archetype. Pork pies are a type of Meat pie and are traditional British food Melton Mowbray (known locally as Melton) is a town in the Melton borough of Leicestershire, England. Open pies or flans are generally served for desert with fillings of seasonal fruit. Quiches and savoury flans are eaten, but not considered indigenous. The Cornish pasty is a much-loved regional dish, constructed from pastry is folded into a semi-circular purse, like a calzone. A pasty ( Cornish: Pasti, ˈpæsti (the 'a' pronounced as in 'cat' or less commonly pastie, Tiddy Oggy, is a filled Pastry Another kind of pie is topped with mashed potato—for instance, shepherd's pie, with lamb, cottage pie, with beef, or fisherman's pie. Cottage pie is a traditional English dish made with minced meat covered with a Mashed potato crust Cottage pie is a traditional English dish made with minced meat covered with a Mashed potato crust As usual, there is a vast difference in quality between mass produced and hand-made versions. Good quality pies are obtainable from some pubs, traditional pie and mash shops, or specialist bakeries. Pie and mash is a traditional London Working class food Pie mash and stewed eels shops have been in London since the 18th century and are still common in south and

England can claim to have given the world the word "sandwich", although the eponymous Earl was not the first to add a filling to bread. Fillings such as pickled relishes and Gentleman's Relish could also be considered distinctively British. Branston is a well known United Kingdom brand of savoury foods The Gentleman's Relish is a type of Anchovy paste It is also known as Patum Peperium.

Northern European countries generally have a tradition of salting, smoking, pickling and otherwise preserving foods. Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Britons make kippers, ham, bacon and a wide variety of pickled vegetables. A kipper is a whole Herring that has been split from tail to head gutted salted and Cold smoked. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Scottish smoked fish—salmon and Arbroath smokies—are particularly prized. Salmon is the common name for several species of Fish of the family Salmonidae. Arbroath Smokies are a type of lightly smoked small Haddock &ndash a speciality of the town of Arbroath in Angus, Scotland. Smoked cheese is uncommon. Meats other than pork are generally not cured. The "three breakfasts a day" principle can be implemented by eating bacon sandwiches, often referred to as "bacon sarnies" or "bacon butties", at any time of the day or night. A bacon sandwich (also bacon sarnie or bacon butty (UK and bacon sanger or pigwich (Aus is a form of Sandwich made from cooked Pickles and preserves are given a twist by the influence of the British Empire. The British Empire was the largest empire in history and for over a century was the foremost global power. Thus, the repertoire includes chutney as well as Branston or "brown" pickle, piccalilli, pickled onions and gherkins. Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually Branston is a well known United Kingdom brand of savoury foods Piccalilli is a pickle Relish of chopped vegetables and spices regional recipes vary considerably Pickled onions are a popular pickled food consisting of small Onions pickled in a solution of Vinegar and Salt, often with other preservatives The Gherkin (French cornichon) is of the same species as the Cucumber ( Cucumis sativus) but is of a completely different race; this is contrary The Asian influence is also present in condiments such as tomato sauce (originally ketjap), Worcestershire sauce and "brown" sauce (such as HP). Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Worcestershire sauce (ˈwʊstəˌʃɪə wooster-sheer is a widely used fermented liquid Condiment first made at 68 Broad Street Worcester by two HP Sauce is a Condiment; a popular brown sauce formerly produced in Aston, Birmingham, England, by HP Foods but now produced Because Britain is a beer-drinking nation, malt vinegar is commonly used. Malting is a process applied to Cereal grains in which the grains are made to Germinate by soaking in water and are then quickly halted from germinating further English mustard, associated with Colman's of Norwich, is strongly-flavoured and bright yellow. Colman's is a UK manufacturer of mustard, based in Norwich, Norfolk. History Roman The Romans had their regional capital at Venta Icenorum on the river to the south which is near modern-day Caistor St Edmund

Pickles often accompany a selection of sliced, cold cooked meats, or "cold collation". This dish can claim to have some international influence, since it is known in French as an "assiette Anglaise".

It is believed by some that the English "drop everything" for a teatime meal in the mid-afternoon. Depending on a country's customs tea can refer to any of several different meals or mealtimes This is no longer the case in the workplace, and is rarer in the home. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and neighbouring counties, where comestibles may include scones with jam and butter or clotted cream. Devon is a large county in the South West of England. The county is also referred to as Devonshire, but that is an entirely unofficial name The West Country is an informal term for the area of south western England roughly corresponding to the modern South West England government region The scone is a British snack of Scottish origin A small quickbread made of Wheat, Barley or Oatmeal, usually with Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Clotted cream is a thick yellow Cream made by heating Unpasteurized cow's Milk and then leaving it in shallow pans for several hours There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain. A butterfly cake is a classic Cake made from a simple fairy cake, also called a cupcake Nationwide, assorted biscuits and sandwiches are eaten. A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling Generally, however, the teatime meal has been replaced by snacking, or simply ignored.

Tea itself, usually served with milk, is consumed throughout the day and is sometimes drunk with meals. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market In recent years herbal teas and speciality teas have also become popular. An herbal tea, tisane, or ptisan is an Herbal Infusion made from anything other than the leaves of the Tea bush ( Camellia Coffee is perhaps a little less common than in continental Europe, but is still drunk by many in both its instant and percolated forms, often with milk (but rarely with cream). Italian coffee preparations such as espresso and cappuccino and modern American variants such as the frappuccino are increasingly popular, but generally purchased in restaurants or from specialist coffee shops rather than made in the home. Espresso or caffè espresso ( often mispronounced as expresso) is a concentrated Coffee beverage brewed by forcing very hot water Cappuccino is a Coffee -based drink prepared with Espresso, hot Milk, and steamed milk foam Frappuccino is the name and registered trademark of a Starbucks blended ice Beverage and a bottled Coffee beverage Sugar is often added to individual cups of tea or coffee, though never to the pot.

For much of the 20th century Britain had a system whereby milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by special vehicles called "milk floats". A milk float is a small Battery electric vehicle (BEV specifically designed for the delivery of fresh Milk. This service continues in some areas, though it has increasingly been replaced by supermarket shopping. Many Britons consider their milk superior to the heat-treated variety found in some other countries.

Cheese is generally hard, and made from cows' milk. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Cheddar cheese, originally made in the town of Cheddar, is by far the most common type, with many variations. Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset Cheddar is a large Village and Civil parish in the district of Sedgemoor in the English county of Somerset. Tangy Cheshire, salty Caerphilly, Sage Derby, Red Leicester, creamy Double Gloucester and sweet Wensleydale are some traditional regional varieties. Cheshire (ˈtʃɛʃə cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties two in Wales Caerphilly cheese is a hard white Cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England thumb|Sage Derby cheese Sage Derby, pronounced "darby" is a green veined semi-hard Cheese with a mild sage flavour Leicester cheese, usually called Red Leicester, is an English Cheese, made in a similar manner to Cheddar cheese, although it is crumblier it Gloucester cheese is a Traditional, Unpasteurized, semi-hard Cheese which has been made in Gloucestershire in England since the Wensleydale cheese is a Cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. Cheddar and the rich, blue-veined Stilton have both been called the king of English cheeses. Stilton is a Cheese of England. It is produced in two varieties the well-known blue and the lesser-known white. Cornish Yarg is a successful modern variety. Yarg is a semi-hard Cow's milk Cheese made in Cornwall, United Kingdom. The name 'Cheddar cheese' has become widely used internationally, and does not currently have a protected designation of origin (PDO). However, the European Union recognises West Country Farmhouse Cheddar as a PDO. To meet this standard the cheese must be made in the traditional manner using local ingredients in one of the four designated counties of South West England: Somerset, Devon, Dorset, or Cornwall. Sheep and goat cheeses are made chiefly by craft producers. Continental cheeses such as French Brie are sometimes also manufactured.

Wine can be served with meals, though for semi-formal and informal meals beer, lager or cider may also be drunk. Wine is an Alcoholic beverage made from the fermentation of Grape juice Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Lager (storage camp bearing etc is the more popular of two main types of Beer; the other being Ale. For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider.

In the Victorian era, during the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, some of which is still eaten today although many once-popular Anglo-Indian dishes such as kedgeree have largely faded from the scene. Kedgeree (or occasionally kitcherie kitchari or kitchiri is a dish consisting of flaked Fish (usually smoked Haddock) boiled Rice, eggs Culture The Victorian fascination with novelty resulted in a deep interest in the relationship between modernity and cultural continuities Culture The Victorian fascination with novelty resulted in a deep interest in the relationship between modernity and cultural continuities For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Kedgeree (or occasionally kitcherie kitchari or kitchiri is a dish consisting of flaked Fish (usually smoked Haddock) boiled Rice, eggs

Sweets consist of many original home-made desserts such as rhubarb crumble, bread and butter pudding, trifle and spotted dick. A crumble is a dish of British origin containing stewed Fruit topped with a Crumbly mixture of Fat (usually Butter) Flour Bread and butter pudding is a traditional Dessert popular in British cuisine. A trifle is a Dessert dish made from thick (or often solidified Custard, Fruit, Sponge cake, fruit juice or more recently jelly Spotted dick is a steamed Suet Pudding containing Dried fruit (usually currants, commonly served with either Custard or The traditional accompaniment is custard, known as crème anglaise (English sauce or English cream) to the French. Custard is a range of preparations based on Milk and eggs thickened with heat The dishes are simple and traditional, with recipes passed on from generation to generation. There is also a dried fruit based Christmas pudding, and the almond flavoured Bakewell tart. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator. Christmas pudding is the dessert traditionally served on Christmas day although still available and popular throughout the year in Britain The Bakewell tart is a jam Pastry with an egg and ground almond enriched filling

Another formal British culinary tradition rarely observed today is the consumption of a savoury course, such as Welsh rarebit, toward the conclusion of a meal. Welsh rarebit, Welsh rabbit, or more infrequently rarebit is traditionally a savory sauce made from a mixture of cheese and various other ingredients and served hot This now though may be eaten as a snack or a light lunch or supper. Most main meals today end with a sweet dessert, although cheese and biscuits may be consumed as an alternative or as an addition. This is a List of cheeses from the United Kingdom. Blue cheeses Bath blue Buxton Blue cheese In Yorkshire, fruit cake is often served with Wensleydale cheese. Yorkshire is a historic county of Northern England and the largest in Great Britain. Wensleydale cheese is a Cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. Coffee can sometimes be a culminatory drink.

International and fusion cuisine

Indian cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian cuisine food. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC ^[6][7]. Thai, Spanish, Jewish, Greek, Tex-Mex and Caribbean restaurants can also be found, with American and Middle Eastern food mostly represented in the take-away sector. Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate Jewish cuisine is a collection of international Cookery traditions linked by Jewish Dietary laws ( Kashrus) and Jewish holiday traditions The Greek cuisine ( Greek: Ελληνική Κουζίνα is Greece's traditional Cuisine, a typical Mediterranean cuisine Contemporary Tex-Mex is a term used primarily in Texas and the Southwestern United States to describe a regional American cuisine that blends Food products Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. The cuisine of the United States is a style of food preparation derived from the United States. The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. Whereas most international food is pitched in the middle of the price range, French food tends to be considered haute cuisine. French cuisine is a style of cooking derived from the nation of France. ^[8]

Indian restaurants typically allow the diner to combine a number of base ingredients — chicken, prawns or "meat" (lamb or mutton) — with a number of curry sauces, without regard to the authenticity of the combination. (Most restaurants are run by Bangladeshi Muslims, so pork is rarely offered. ) Meals are almost always accompanied by rice, usually basmati, with bread sometimes ordered in addition. Basmati (बासमती باسمتی is a variety of long grain Rice, famous for its Fragrance and delicate flavour. India's well-developed vegetarian cuisine is sketchily represented.

Anglo Indian Fusion food started during the British Raj with such dishes as mulligatawny soup, kedgeree and coronation chicken^[9]. Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British Mulligatawny is a type of Anglo-Indian soup It is sometimes incorrectly regarded as the national soup of India and was brought to America by Jonathan Li Kedgeree (or occasionally kitcherie kitchari or kitchiri is a dish consisting of flaked Fish (usually smoked Haddock) boiled Rice, eggs Coronation chicken is a combination of precooked cold Chicken meat Herbs and Spices and a creamy Mayonnaise -based sauce generally used to fill The process continued with chicken tikka masala in the 1970s and Balti in the 1980s, although some claim the latter has roots in the subcontinent. Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South

Pizza and pasta dishes such as spaghetti bolognese and lasagna with bolognese ragù and Béchamel sauce are the most popular forms of Italian food. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Bolognese sauce ( Ragù alla bolognese in Italian also known by its French name sauce bolognaise) is a Meat -based sauce for Pasta Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern Ragù is an Italian term for a meat-based sauce which is traditionally served with Pasta. Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base

Chile con carne is also a popular Tex-Mex dish: it is generally made with kidney beans and minced beef, and served with rice. Chili con carne (often known simply as chili) is a spicy Stew made from Chili peppers Meat, Garlic, Onions

Chinese food is predominantly derived from Cantonese cuisine^[10], and so adapted to Western tastes that Chinese customers may be offered an entirely separate menu. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Spare ribs in OK sauce is an example of crossover cuisine.

Caribbean and Jewish food are mostly eaten within their respective communities, although bagels are becoming more widespread as a snack. A bagel is a bread product, traditionally made of Yeasted Wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked

Reputation abroad

English cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small This view of English food is changing: the poor reputation originated from poor quality foods in restaurants that did not really represent the quality or taste of food cooked in homes. Traditional English food, with its heavy emphasis on 'meat-and-two-veg' falls squarely into the north European tradition extending from Austria and Germany to the Low Countries and Scandinavia, albeit with a marked French influence.

During the Middle Ages, English cuisine enjoyed an excellent reputation, its decline can be firmly traced back to the move away from the land and increasing urbanisation of the populace during the Industrial Revolution. The Industrial Revolution was a period in the late 18th and early 19th centuries when major changes in agriculture manufacturing and transportation had a profound effect on the Britain became a net importer of food. British food also suffered heavily from effects of rationing during two World Wars (rationing finally ended in 1954), followed by the increasing trend toward industrialised mass production of food. Rationing in the United Kingdom is the series of Food rationing policies put in place by the government of the United Kingdom during certain wartime periods of However, in Britain today there is more interest in food than there has ever been before, with celebrity chefs leading the drive toward raising the standard of food in the UK. In its strictest sense a celebrity chef is a someone who has become well-known for his/her cooking

In 2005 British cuisine reached new heights when 600 food critics writing for (British) Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world with the number one spot going to The Fat Duck in Bray, Berkshire and its chef Heston Blumenthal. Restaurant is a British magazine aimed at chefs restaurant proprietors and other catering professionals that concentrates on the Fine dining end of the The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. Bray (sometimes Bray-on-Thames) is a Village and Civil parish in the English county of Berkshire. Heston Blumenthal OBE (born May 27, 1966 in High Wycombe, Buckinghamshire) is the Chef and owner of The Fat Duck

Vegetarianism

Since the end of World War II when their numbers were around 100,000, increasing numbers of the British population have adopted vegetarianism, especially since the BSE crisis of the 1990s. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle As of 2003 it was estimated that there were between 3 and 4 million vegetarians in the UK ^[11], one of the highest percentages in the Western world, and around 7 million people claim to eat no red meat^[12]. Year 2003 ( MMIII) was a Common year starting on Wednesday of the Gregorian calendar. For mammal meat see Red meat. For the band see Red Meat (band. It is rare not to find vegetarian foods in a supermarket or on a restaurant menu.

Lists

English food writers and chefs

Eliza Acton "Mrs Beeton"[13] Heston Blumenthal Fanny Cradock Johnnie Cradock Elizabeth Craig Elizabeth David Clarissa Dickson Wright Hugh Fearnley-Whittingstall Keith Floyd

Hannah Glasse Jane Grigson Ainsley Harriott Gordon Ramsay Graham Kerr Nigella Lawson Rustie Lee Jonathan Meades Jamie Oliver

Marguerite Patten Gary Rhodes Nigel Slater Delia Smith Rick Stein Antony Worrall Thompson Marco Pierre White

Examples of English cuisine

For more complete lists, see the British section of the List of recipes. Elizabeth 'Eliza' Acton (17 April 1799 - 13 February 1859 was an English poet and cook who produced one of the country's first cookbooks aimed at the domestic reader rather Isabella Mary Beeton ( née Mayson; 12 March 1836 – 6 February 1865) universally known as Mrs Beeton Heston Blumenthal OBE (born May 27, 1966 in High Wycombe, Buckinghamshire) is the Chef and owner of The Fat Duck Fanny Cradock (born Phyllis Nan Sortain Pechey on February 26 1909 Apthorp House Fairlop Road Leytonstone, Essex, England Major John "Johnnie" Whitby Cradock, ( 17 May 1904 Lambeth, London, England - 30 January 1987 Elizabeth Josephine Craig, MBE, FRSA ( 16 February 1883 &ndash 7 June 1980) was a British food writer Journalist Elizabeth David CBE ( 26 December 1913 &ndash 22 May 1992) was a pre-eminent British cookery writer of the mid 20th century Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Dickson Wright (born 28 June 1947 is an English Celebrity chef who is best Hugh Fearnley-Whittingstall (born 14 January 1965) is a British Celebrity chef, television presenter and "real food" campaigner known Keith Floyd (born 28 December 1943) is a cook who has produced many Cooking shows for the BBC and Channel 5, and has Hannah Glasse (1708 &ndash 1770 was a cookery writer of the eighteenth century Jane Grigson (née McIntire) (March 13 1928 - March 12 1990 was a British cookery writer Ainsley Harriott (born 28 February 1957 is an English Celebrity chef. Gordon James Ramsay, OBE, (born 8 November 1966 is a Chef, Television personality and Restaurateur. Graham Kerr (born January 22, 1934 in London) is a cooking personality who gained fame through his cooking show The Galloping Gourmet. Nigella Lucy Lawson (born 6 January 1960 is an English food writer, Journalist and broadcaster Rustie Lee is a television Chef and Actress, most famous for her appearing in the 1980s on UK morning station TV-am. Jonathan (Turner Meades (born 21 January 1947, Salisbury, England) is a British writer on food Architecture, and James Trevor 'Jamie' Oliver, MBE (born 27 May 1975 frequently Nicknamed The Naked Chef, is an English Celebrity chef. Marguerite Patten, OBE (born Marguerite Brown on November 4 1915, in Bath) is an English home economist, food Writer Gary Rhodes OBE (born April 22, 1960) is an English restaurateur cookery writer, and Celebrity chef, known for his Nigel Slater (born in Wolverhampton, England, 1958) is an award-winning British food writer, journalist and broadcaster Delia Smith OBE (born 18 June, 1941) is an English Cook and Television presenter, known for her interest in teaching Christopher Richard (Rick Stein OBE (born January 4 1947) is an English Chef, restaurateur Henry Antony Cardew Worrall Thompson (born 1 May 1951) is a British Celebrity chef, television presenter and radio broadcaster Marco Pierre White (born 11 December 1961 is an English Chef and restaurateur. Recipes by category Albanian cuisine For traditional foods protected under European law, see British Protected designation of origin. The Law of the European Union is the unique legal system which operates alongside the laws of Member States of the European Union (EU Protected designation of origin (PDO and protected geographical indication (PGI and Traditional Speciality Guaranteed (TSG are Geographical indications defined in European

Savoury dishes Bangers and mash (sausages and mashed potato) Beef cobbler Black pudding Bubble and squeak Cauliflower cheese Cheese Cornish pasty Cottage pie Cumberland sausage Dumplings Faggots Fish and chips Full English breakfast

Gravy Hash Jellied eels Lancashire hotpot Lincolnshire sausage Pie and mash Ploughman's lunch Pork pie Shepherd's pie Scouse Sunday roast Toad-in-the-hole Yorkshire pudding

Sweet dishes Apple pie Banoffee pie Bread and butter pudding Christmas pudding Clotted cream Dumplings Knickerbocker glory Mince pie Queen of Puddings Spotted dick Sticky toffee pudding Syllabub Custard Trifle Treacle tart

Meals

breakfast, elevenses, brunch, lunch, dinner, supper, dessert, tea

Dates of introduction of various foodstuffs and methods to Britain

Prehistory (before 43 AD)

• bread from mixed grains: around 3700 BC^[14]
• oats: around 1000 BC^[14]
• wheat: around 500 BC^[14]
• rabbit: late Iron Age/early Roman ^{[15] [16]}

Roman era (43 to 410)

• apple^[17],
• asparagus,^[18]
• celery
• chives^[19]
• coriander
• cucumber
• marjoram
• onion
• parsnip
• pea
• pheasant^[20],
• rosemary
• spearmint^[21]
• turnip
• wine

Middle Ages to the discovery of the New World (410 to 1492)

• kipper: 9th century (from Denmark or Norway)
• rye bread: Viking era,^[22] around 500 AD^[14]
• peach (imported): Anglo-Saxon
• orange: 1290^[23]
• sugar cane: 14th century^[24]
• carrot: 15th century^[25]

1492 to 1914

• turkey: 1524^[26]
• cayenne pepper^[27]
• refined sugar: 1540s^[23]
• lemon: 1577 (first recorded cultivation)^[28]
• peach (cultivated): 16th century^[28]
• potato: 1586
• horseradish:^[29] 16th century
• tea: 1610 or later^[30]
• banana (from Bermuda) 1633:^[31]
• coffee: 1650^[32]
• chocolate: 1650s
• broccoli: before 1724^[33]
• tomato (as food):1750s^[34]
• sandwich: named in 18th century
• curry: 1809 (first Indian restaurant)
• rhubarb (as food): early 1800s^[35]
• three-course meal: about 1850 (developed from service à la Russe)^[18]
• fish and chips: 1858 or 1863^[23]
• Marmite: 1902^[36]
• ice cream: 1913^[23]

After 1914

• sugar beet: 1914-1918
• sliced bread: 1930^[23]

Rationing

See the article on rationing in the United Kingdom during and after World War II (which started in World War II and lasted for several years afterward)

See also

• Alcoholic drinks in Britain

References

General references

• Hartley, Dorothy — Food in England, Macdonald, 1954; Little, Brown, 1996, ISBN 0-316-85205-8. This is a charmingly old-fashioned survey of the history of English food from prehistory to 1954, full of folk wisdom and recipes (not all practical).

• English culinary history and recipes
• UK Vegetarian Society
• Wikibooks: Cookbook: Cuisine of the United Kingdom
• Food in 1850s London
• Sandwich Guide (UK)
• A selection of British recipes and related information.
• George Orwell: A Nice Cup of Tea
• Eating the English way
• English Recipe Collection
• Food Stories — Explore a century of revolutionary change in UK food culture on the British Library's Food Stories website

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