Bangers and mash is a classic English meal served in homes and pubs throughout the country. However, if you are unfamiliar with British jargon then the thought of eating something called bangers and mash might turn you off.
Fish and chips is the definitive dish of London cuisine. Its simple flavors have made it a national favorite ever since it appeared in the late 1800s. Hence, eating this sumptuous dish could make you feel like you are taking a bite out of English history.
The Brits also know how to start the day right. They do so with a dish called the full English breakfast. If you have a packed itinerary ahead of you then this would be the perfect meal. You can trace the origin of this meal to rural England as it helped workers get through a long morning.
A roast dinner is a traditional English meal and a staple in homes across the country. It is a must during Christmas time. However, even if you aren’t invited to an English home during your visit, most pubs in London serve it during lunch, typically on Sundays.
British pie is comfort food classic to London cuisine. This type of dish dates back to the 12th century. The pie came from humble beginnings as the standard diet of the working classes But today everyone - from celebrities to ordinary citizens enjoy eating pie,
Cottage pie and shepherd’s pie are popular savory dishes in London. Both evoke images of warmth and tradition. Yet despite the word pie attached to both names, neither dish comes encased in a pastry shell.
Cornish pasty or pasty, for short, is a favored delicacy of the British. Tradition is synonymous to this particular dish as it has been around ever since the 14th century. At the time, it had the distinction of being the first convenience food of hungry workers in the Cornish mines.
Toad in the hole does not sound like an appetizing dish. Moreover, it does not sound like it is part of London cuisine. Yet it is. Despite its odd name, it is an English delicacy with more than 200 years of history behind it...
Beef Wellington is a famous baked dish — a fillet steak coated with pâté and duxelles and wrapped in puff pastry. Basically, it is a beef tenderloin that is encased in a pastry crust then baked.
The term “meat fruit” is interesting enough. This dish came from the Tudor times, circa 1500. Trace back to the time of the Royal Court of King Henry VIII and you get the picture.
This is a traditional bread pudding popular in Britain. Classic and simply delicious, slices of buttered bread are layered and raisins are usually added.