Sticking up for British Cuisine

Fish’n’Chips, Chicken Tikka Masala and a Yorkshire Pudding. This culinary motley crew has become something of a mantra when asking international students the question: “What comes to your mind when you think of British foods?”

It seems many never respond with, “A huge diverse range of ingredients, culminating in a mouth-watering selection of regional dishes, influenced over time by the many cultures, races and creeds which have flocked to this island. Cooked by some of the worlds most recognisable chefs in some of the worlds finest restaurants, Britain is a haven for the gastronome…!”

Britain’s poor reputation for food has been a perpetual complaint by visitors to this isle. W. Somerset Maugham once claimed in the UK: “To eat well in England, you need to eat breakfast three times a day”, while a Swedish visitor in the middle of the 18th century noted: “The art of cooking as practiced by Englishmen does not extend much beyond roast beef and plum pudding”.

It seems we have a reputation for a lack of creativity and a reliance on heavy, dull foods, saturated with gravy, sauces and condiments in the hope that we can inject a modicum of flavour into the lives of our pallet. What a load of rubbish!

This year alone Britain took more Michelin stars than ever before, our chefs are broadcast around the world, we consume more garlic than the French, we produce Brie, Camembert and Parmesan just as good as the French and Italians!

From the smoked kippers, sweet summer fruits, and quality beef in the North of Scotland, to the fresh fish, traditional cheeses and sweet ciders of the South coast, Britain offers any visitor to these shores a culinary adventure which they will never forget! Bon Appetito…or should I say, ‘enjoy yer scran!!’

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