Words like "toad," "bangers," and savoury "puddings are common in many British food, contributing to the cuisine's sometimes negative reputation. These classic UK dishes, however, have more going on than meets the eye. Those from the other side of the Atlantic may be surprised by how tasty some of these historically significant UK dishes are once they get over the strange titles. Now is not the time to listen to us; it is time to enjoy some of the most famous British dishes!
No single dish can be considered the national food of England. Depending on who you consult, the answer could vary. Some of the best British food include roast dinners, traditional pies, and bangers and mash. However, two national dishes, chicken tikka masala and fish & chips, are the real contenders. For 23 years running, the renowned British-Indian curry—so-called because it was supposedly invented in Glasgow in the 1970s by Pakistani chef Ali Ahmed—has been chosen as Britain's most beloved national dish. Read on to learn more about the must-try British food!
Cottage Pie with Bone Marrow Mash
Cottage pie is a beloved staple in British households, although it has occasionally become overly popular. Few places elevate mashed potatoes to a whole new level of decadence by adding roast bone marrow. This sumptuous mash serves as the ideal vehicle for the irresistible meat filling.
Scotch egg
First things first: no, a Scotch egg does not originate from Scotland; the name actually comes from the company that produced them, William J. Scott & Sons. The ideal accompaniment to a refreshing pint of beer in any of the numerous pubs in the United Kingdom is a Scotch egg, which consists of hard-boiled eggs encased in sausage, breaded, and then deep-fried. In 2021, the modest Scotch egg became extremely popular in the United Kingdom because, according to the law, pubs in certain areas were required to serve customers a "substantial meal" along with their drinks. This is one of the best British food out there
Roasted Marmite Potatoes
These roast potatoes flavoured with Marmite are sure to win you over, regardless of your opinion of the odd-looking and oh-so-British Marmite. IIn the world of food, a flawlessly roasted potato is a culinary marvel, and this recipe for roast potatoes—along with many other UK dishes—stands out as exceptional. Without being overpowering, the salty Marmite spread gives the crispy potatoes a deliciously addictive, savoury, and meaty flavour that will have you reaching for more than one serving.
Toad In The Hole
Don't let the name fool you; to the best of our knowledge, a toad has never even touched this British classic. Toad in the hole, a hearty dish that has been mentioned in print since the 17th century, is made with sausages and Yorkshire pudding batter cooked in a big pan. It is eaten with vegetables and a generous amount of gravy.
Guinea Fowl pie
The ideal British pie should not have token-pastry-lid impostors; we believe it should be served in individual slices and completely encased in pastry. These delicious pies pay homage to the classic Chicken & Mushroom Pie filling while taking it to the next level with the addition of guinea chicken and wild mushroom flavours.
Delicious pork pie
The pork pie is a traditional dish in English cuisine with roots dating back to the Middle Ages, and the earliest written mention of it dates back to 1390. However, it wasn't until the 18th century that pies resembling modern forms began to acquire favour, thanks to their practicality as a meat preserver. In modern times, pork pies are most popular during the holiday season. A pork pie is best served with a crunchy, lidded pastry shell that has been baked until it turns a golden brown. Inside, you'll find a hearty, flavorful filling of coarsely ground pork and seasonings, which should have a savoury, peppery flavour.
Fish and chips
Fish and chips, which have been newly proclaimed as the national food of Britain, are ideally enjoyed wrapped in newspaper at the water's edge or ordered as takeout. Records indicate that the first fish and chip shop opened in Bow, East London, in 1860. In the UK, there are over 10,500 "chippys," where you can get fish and chips (most pubs also serve them). No thin-cut fries here; instead, a fillet of white fish (often haddock or cod) is battered and fried until crispy and golden. Chunky chips are offered on the side. The dish comes with mushy peas on the side, which are tossed in vinegar and salt.
Yorkshire pudding
A savoury Yorkshire pudding is made from a batter that resembles pancake batter. The original term was given to the dish in 1747 by cookbook author Hannah Glasse; it had previously been known as a "batter pudding" or "dripping pudding." The reason for the change was that puddings from Yorkshire tend to be lighter and crispier. Yorkshire puddings are a staple in British pubs and homes, and while they are most commonly served with roast beef, you can find them with any roasted meat.