It’s food alright, but it’s not British.
Boddington’s.
I love the Walker’s worcestershire flavoured potato snacks. Not even Marks and Sparks had them here before their Canadian stores went bankrupt.
Steak and kidney pie
Scones with clotted cream
Ploughman’s lunch
Carrot and coriander soup
Hunter sauce
Boddington’s.
I love the Walker’s worcestershire flavoured potato snacks. Not even Marks and Sparks had them here before their Canadian stores went bankrupt.
Steak and kidney pie
Scones with clotted cream
Ploughman’s lunch
Carrot and coriander soup
Hunter sauce
Kippers for breakfast, Aunt Helga?
I realize Guiness is Irish, everton, sorry if I offended your parochial sensitivities. 
If it is supposed to be banned from British pubs, that edict has yet to reach the states.
Bubble-and-squeak!
I absolutely love the stuff. Mmmmmm.
Another vote for shepherd’s pie, too.
Guinness is certainly not banned from British pubs, in fact it’s brewed here under licence and it’s parent company is British these days. I’ve enjoyed hundreds of pints of the black stuff myself, but there just seemed to a little factual error to correct in the context of the thread.
This thread drove me to go have fish and chips (with lots of vinegar) and a couple of black and tans for dinner tonight.
Re: Fry ups
When I was at LSE, the kitchens offered the usual breakfast fare (eggs, sausage, grilled mushrooms, etc.) which was no surprise. However, what stood out every morning was a big steaming tray of Spaghetti O’s (pasta rings in tomato sauce) which seemed to be very popular. I have never seen it before or since for breakfast. Is this a school thing or were the cooks trying to appeal to our post pubescent taste buds?
My mom’s trifle.
My great-grandma’s plum pudding.
Allsorts Licorice candies.
Tinned spaghetti hoops are often used interchangeably with tinned baked beans (which are quite commonly offered as part of a cooked breakfast) - I’ve never seen the hoops offered at breakfast though, and they are generally considered to be a kids’ food.
Scotch eggs, pork pies, fry ups, steak and kidney pud, yorkshire pud. Only thing I don’t miss is compulsory brussel sprouts with the roast!
Many people assume that the Ploughman’s Lunch is a centuries-old concept, traditionally carried out to the menfolk who were toiling hard on the land. In actual fact, the Ploughman’s Lunch was invented sometime in the second half of the Twentieth Century by a marketing agency.
Not that this automatically makes it a bad thing though.
repeat from the other thread [with a slight change :)]
Never had such good food as in the UK.
[I’m including the US, Singapore, Indonesia, Spain, Greece, France, Belgium and Italy here]
We do have the best cheeses. Blue stilton, mature cheddar, chesire, Somerset brie - mmmmmm. My personal favourite is extra mature cheddar melted on toast - which I realise isn’t uniquely British - sprinkled with wostershire sauce, which is. The best munchie food ever.
Brussels Sprouts are one of those things that people love to hate, but it is difficult to understand why; certainly they are easy to overcook and unpleasant when presented this way, but the same could be said of many other vegetables.
A nice portion of sprouts, cooked quickly, only to a vivid green colour - still slightly crisp inside, mixed with peeled roast chestnuts and tossed with little pieces of fried bacon…mmmm! - an essential component of a good Christmas dinner.
I’m on the cheese bandwagon with Jennyrosity - not to say there aren’t delicious cheeses in this country, but I have a soft spot for Lancashire - the county and cheese of my youth.
Good God, on a clear day I can SEE Lancashire*, so why doesn’t the cheese travel?
*Well, not really - I’m exaggerating for effect, but it’s only 20 minutes in the air with Ryanair, so really, how far away can it be?
While not an exhaustive list by any means, this should help you out: http://hidden-england.netfirms.com/recipes.htm
Many years ago I went to a pub restaurant in Glastonbury that specialised in authentic classic English cooking, using recipes that are centuries old. It was one of the most delicious meals I’ve had - cabbage with juniper berries, glazed venison in a mead jus. Just brilliant. I did pass on the sack posset, which I regret now. It’s my theory that English cooking went downhill partly because of the two world wars - any country that will accept stuff like powdered egg and spam out of necessity will accept much lower standards everywhere else.
Large Yorkshire pudding, the size of a small plate, containing thick cut roast beef, carrots, and parsnip in a thick meaty gravey. English mustard and horseradish sauce on the side.
Bacon and melted Keens Cheddar sandwiches. Lardy cake. Rack of lamb with roast new potatoes and garlicy gravey(but no mint sauce please).
Good Pork pie, with pickled onion and brandston on the side.
English resturant cooking was very poor in the 1970’s (anyone remember when every menu had Prawn Coctail as a possible starter, spaghetti bollonase as a possible main course, and Black Forrest Gatteaux as a possible desert?) but quality has sky-rocketted and now English retaurants are fully as good as restaurants in continental Europe.
Flapjacks (not pancakes)
Linda McCartney pies
Caramel McVitties
Ubiquitous jacket potatoes - among the best street food ever
hard cheese & onion flavoured crisps
Actually, crisps in pubs are a great idea. Why don’t they do that here?
I’ve only ever seen cheese + fruit sandwiches in England - brie and grape, apple and stilton … mmm - are they British, or do I just not get out enough?
Also the British have awesome food names - cheese toasties ! Fry-ups ! Bangers and mash !