Classic British foods

The UK is home to a wide variety of traditional dishes, from the classic fish and chips to regional favourites like parkin, Lancashire hotpot and Welsh laverbread. These foods have been enjoyed by generations of Brits and are now part of the nation’s heritage.  Here are seven classic dishes to try when you visit Britain.

Fish and chips

Fish and chips is a traditional dish in the UK that became popular in the late 19th century. Also known as a fish supper or chippy tea (and many more regional variations besides), it is typically made with cod or haddock fried in batter, served with thick-cut chips (French fries). Salt and vinegar is usually added, along with a side order of mushy peas.

Fish and chip shops can be found in just about every town centre, particularly in seaside resorts. The nation’s favourite* takeaway is also on the menu in pubs and restaurants serving classic British food.

Some takeaways have a restaurant, too, where you can have the works: fish and chips, mushy peas, a pickled egg, bread and butter, and lashings of hot milky tea. Try Harry Ramsden’s on Bournemouth seafront, said to be the world’s largest fish and chip restaurant.

*after Chinese and Indian takeaways

Toad in the hole

No toads are involved in this hearty British staple. It’s an utterly delicious marriage of sausages in Yorkshire pudding batter, usually served with mashed potatoes, onion gravy, and vegetables.

It is said to date back to the 18th century, when leftover meat was baked in a batter pudding. Today, only (good quality) sausages are used in this ultimate comfort food, a favourite for winter mid-week meals and a winner on pub menus.

Shepherd’s pie/Cottage pie

Shepherd’s pie is made with minced lamb or mutton and diced carrots and onions in a rich gravy, and topped with a mashed potato crust before baking. It’s thought to have originated in the late 18th century as an economical way to use up meat left over from the Sunday roast.

Cottage pie is made in the same way, but made with minced beef instead of lamb (hachis parmentier could be considered as the French version). Both versions are popular family favourites and pub classics.

Sunday roast

The meal every Brit looks forward to is their Sunday roast – a roasted joint of meat, served with roast potatoes, gravy and vegetables. Also known as Sunday lunch, Sunday dinner, roast dinner, and full roast, it’s also less typically eaten during the week, too.

Although perhaps not as popular as it once was when every home would serve it on a Sunday, it’s the ultimate weekend treat. Incredibly popular in pubs, it’s worth booking ahead if going on a Sunday.

Variations:

Beef, served with all of the above plus Yorkshire pudding and horseradish sauce or English mustard.

Pork, served with all of the above plus stuffing (breadcrumbs baked with herbs, onions, and butter), crackling (roasted pork rind) and apple sauce.

Lamb: served with all of the above plus mint sauce or mint jelly

Ham/gammon: served with all of the above and often served with English mustard or Cumberland sauce (a fruity sauce made with cranberries, orange juice, redcurrant jelly, red wine and port)

Chicken: served with all of the above plus stuffing and/or bread sauce, and cranberry sauce/redcurrant jelly

Turkey (or goose): served on Christmas day with all of the above, plus stuffing, cranberry sauce, and pigs in blankets (chipolata sausages wrapped in streaky bacon rashers).

Bangers and mash

This mid-week family favourite and pub classic is made up of bangers (sausages), and mashed potato, served with dark, rich onion gravy. Bangers are thought to get their name from the First World War when meat was scarce, so fillers such as water were used, causing them to explode on cooking.

Full English Breakfast

The classic, gutbusting breakfast, also known as the Full English, the Full Monty, or a fry-up, is a legendary British dish. This hearty way to start the day that is more a brunch than a breakfast is more of a weekend treat for Brits and is served in most B&Bs, hotels, and cafes.

It usually includes bacon rashers, eggs (fried or scrambled), sausages, toast, baked beans, mushrooms, and grilled tomatoes. Add some tomato ketchup or brown sauce, serve with lashings of tea or coffee, and tuck in.

There are national variations:

The full English: all of the above, plus black pudding (blood sausage) and possibly hash browns.

The full Scottish may include a square Lorne sausage and potato scones, plus black pudding and/or haggis.

The full Welsh includes laverbread cake (oats fried with seaweed) and cockles.

The full Irish may include black or white pudding, soda bread, sauteed potatoes, and no beans.

Scones and clotted cream

Is there anything more British than a scone (a type of sweet baked bread), served with clotted cream, jam, and lashings of hot tea?

A cream tea is a traditionally British light meal/snack served in the afternoon: scones, clotted cream, and jam, washed down with lashings of tea. You’ll find this served in many cafes and tearooms around the country, in particular at heritage attractions and across the South West.

It becomes an afternoon tea when sandwiches (presented in delicate triangles) and cakes are also served alongside scones. Be warned: this is no afternoon snack – this is an indulgent sweet and savoury treat saved for special occasions. It’s served in many hotels, and afternoon tea in grand London hotels like the Savoy, Claridges and the Ritz is on many a wish-list.