BEST BRITISH FOODS TO TRY WHEN IN ENGLAND
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This post is about the best british food to try in the UK
Are you planning a trip to the UK and wanting to know the best typical English foods to try during your visit?
Featured in this Best British Foods guide are many of the best traditional British foods from pub classics, regional dishes and yummy desserts.
You will learn a little about each dish, what it’s made from, the origins of the dish and where the best place is to try it when you’re in the UK.
England is particularly known around the world for it’s culinary wonders but I think you’ll be surprised by how many delicious looking foods you can try when in the UK.
Remember the UK is 4 different countries (England, Scotland, Wales and Northern Ireland) and each one has it’s own distinct history and culture which they bring to their food.
We start off with iconic British foods, move on to regional dishes from the shores of Wales to the highlands of Scotland and finally we take a look at desserts.
You’ll probably get hungry whilst reading this and you’ll definitely be ready for your trip to the UK to try some of these foods.
Planning your trip? Use my favourite resources!
🏨 Accommodation : I recommend Booking.com
✈️ Flights : for the cheapest flights, I use Skyscanner
🚗 Rental Car : I recommend Rental Cars
🛡️ Travel Insurance : for the best deals I rely on HeyMondo
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This post is about the best traditional British foods you should try when visiting the UK
This guide to the best British foods to try in the UK is written by someone born and raised in a small town on the edge of Lancashire, between Liverpool and Manchester in the North West of England.
Iconic British Dishes
1) Fish and Chips
Fish and chips is a quintessential British dish. It’s the most popular takeaway meal in all four nations of the UK. As a Brit myself I can honestly say fish and chips is something of a British institution. It's a dish that for many of us it evokes memories of seaside towns, bustling markets and family outings.
This classic combination of deep-fried fish and chunky chips (thick-cut fries) is not just a meal; it's a cultural phenomenon that has stood the test of time and continues to be a beloved comfort food across the United Kingdom.
It’s the perfect comfort dish on a cold day and consists of two main components: the fish and the chips. The fish, traditionally cod or haddock, is coated in a light, crispy batter and deep-fried to perfection. The result is a golden, crunchy exterior that gives way to tender, flaky fish on the inside.
The chips, cut from thick potatoes (never, ever fries!), are also deep-fried to achieve a crispy outer layer while maintaining a soft and fluffy interior.
The combination is often served with a liberal shake of salt and vinegar, wrapped in paper and served to take away. Traditionally this paper was newspaper but you don’t see this anymore and places use plain white paper to wrap the food in.
A popular side dish to have with fish and chips is mushy peas which are exactly as they sound - peas that have been mushed a little to create a kind of pea sauce with chunks of peas in it.
Traditionally fish and chips is eaten on a Friday night. One member of the family heads down to the ‘chippy’ to purchase the takeaway. The tradition stems from the Roman Catholic belief that meat should not be eaten on a Friday, however, this did not include fish and so fish on a Friday became the norm for Roman Catholics everywhere
Origin : The roots of fish and chips can be traced back to the working-class communities of England in the 19th century. The dish's popularity is often credited to the thriving fishing industry and the influx of Jewish immigrants who brought with them the tradition of frying fish. It's said that Joseph Malin, a Jewish immigrant, opened the first recorded fish and chip shop in London around 1860. The dish quickly gained popularity due to its affordability and accessibility.
As industrialisation spread, and railway lines connected different parts of the country, fish and chips became a popular and convenient takeaway option for the masses. Fish and chip shops, colloquially known as "chippies," began popping up in every town and city, becoming an integral part of the British culinary landscape. The dish provided a quick, satisfying, and affordable meal, making it a favorite among workers and families alike.
Where to try Fish and Chips : You can find fish and chips all across the UK, from street food, traditional chippies and upscale restaurants. For a classic, British experience head to a chippy and eat your fish and chips straight from the paper, ideally at a seaside location.
2) Full English Breakfast
The Full English Breakfast, often hailed as the king of breakfasts, is a substantial and hearty meal that has become an integral part of British culinary culture. This iconic breakfast spread, laden with a variety of savory delights, serves as a comforting and satisfying way to start the day.
The word ‘Full’ is very apt as this meal tends to be very large and can often fill you up till dinner time!
A ‘full English’ is also affectionally known as ‘a fry up’ due to the method that most of the items are cooked. You will find various versions of this meal depending where you go but the general components are:
Bacon: Typically back bacon, grilled or fried until crispy.
Sausages: Pork sausages, often Cumberland or Lincolnshire, cooked to perfection.
Eggs: Fried, poached, or scrambled, eggs are a quintessential part of the meal.
Black Pudding: A savory blood sausage made with pork blood, fat, and oatmeal.
Tomatoes: Halved and grilled to add a burst of freshness.
Mushrooms: Sautéed until golden brown, adding a savory earthiness.
Baked Beans: Often in a tomato-based sauce, adding a sweet and tangy element.
Hash Browns: Crispy, grated or finely chopped potatoes, fried until golden.
Toast or Fried Bread: A side of toasted bread or bread fried in the pan for a crunchy touch.
There are also versions from the other home nations:
The Scottish Full Breakfast has potato scones, haggis and oatcakes
The Irish Full Breakfast substitutes toast/fried bread for soda bread
The Welsh Full Breakfast substitutes toast/fried bread for laverbread
You can also get vegetarian and vegan versions of the breakfast in many places.
Origins of the Full English Breakfast : The origins of the Full English Breakfast can be traced back to the 19th century when the Industrial Revolution was in full swing. As more people moved from rural areas to urban centers for work, there arose a need for a substantial morning meal to fuel a day of labor. The Full English Breakfast emerged as a solution, providing a hearty and energy-packed start to the day. Over time, the components of this breakfast ensemble evolved and adapted to local preferences, creating the diverse variations we see today.
Where to try a Full English Breakfast in the UK: You can find Full English Breakfasts in countless cafes, diners, and hotels across the UK. In fact you’d be hard pushed to find somewhere that doesn’t serve it. Some good news: you’re not just limited to eating this at breakfast time as lots of places serve an '‘All day breakfast’ which, as the name suggests, can be bought at any time of day for breakfast, lunch or tea.
3) Bangers and Mash
Bangers and Mash, a beloved British dish, is a comforting and hearty meal that has found a special place in the hearts and stomachs of many across the United Kingdom. It has become a staple part of the British pub menu and is a simple yet satisfying combination of sausages and mashed potatoes, often accompanied by rich onion gravy.
Bangers and Mash is a straightforward dish, yet its simplicity is part of its charm. The key components include:
Sausages (Bangers): Pork sausages are the traditional choice, but variations with beef, lamb, or even vegetarian sausages are now common.
Mashed Potatoes: Potatoes are boiled and mashed to a creamy consistency, often with the addition of butter and milk for richness. Gourmet versions make a mash from additional root vegetables such as carrots or swede.
Onion Gravy: A luscious gravy made with caramelised onions, stock and sometimes a splash of ale or stout for added depth of flavour.
Origin of Bangers and Mash: The origins of the term ‘bangers’ can be traced back to the early 20th century when sausages, due to a higher water content, had a tendency to burst or ‘bang’ open during cooking. To prevent this, cooks started adding breadcrumbs or flour to the sausage mixture. This practice not only helped in retaining the shape of the sausages but also gave rise to the affectionate nickname ‘bangers.’ Mashed potatoes, a staple in British cuisine, became the natural pairing, creating a dish that has stood the test of time.
Where to try Bangers and Mash in the UK: Bangers and Mash can be found on the menu of many traditional British pubs and restaurants, offering their unique take on this classic dish.
4) Chicken Tikka Masala
Chicken Tikka Masala, often hailed as the national dish of the United Kingdom, is a flavourful and aromatic curry that reflects the cultural diversity and culinary fusion in the UK. This popular dish, featuring marinated and grilled chicken served in a creamy tomato-based sauce, has become synonymous with British cuisine.
You are forgiven if you are thinking ‘why is an Indian dish on this British foods to try list!’ Keep reading to understand the origins of this dish and you’ll discover that Chicken Tikka Masala is a curry dish invented in the UK not India.
The culinary fusion reflects the multicultural landscape of the UK, where traditional dishes are adapted to local tastes, creating unique and beloved creations that resonate with a wide audience.
Chicken Tikka Masalas key components include:
Chicken Tikka: Boneless chicken pieces are marinated in a blend of yogurt and spices, often including cumin, coriander, turmeric, and garam masala. The marinated chicken is then skewered and grilled or baked until charred and flavorful.
Masala Sauce: The sauce is a luscious blend of tomatoes, cream, onions, garlic, ginger, and a medley of spices. Common spices include cumin, coriander, garam masala, and chili powder. The result is a rich and flavourful sauce that complements the grilled chicken.
Rice or Naan: Chicken Tikka Masala is often served with steamed rice or warm naan bread, providing the perfect vehicles for soaking up the delicious sauce.
Origin of Chicken Tikka Masala: The precise origins of Chicken Tikka Masala are a subject of debate, but the general consensus is that it emerged in the United Kingdom in the mid-20th century. One popular narrative suggests that it was created by Indian chefs in Britain who sought to cater to the British palate by adapting traditional Indian flavors. According to one story, a customer in a Glasgow restaurant sent back a dry serving of Chicken Tikka, prompting the chef to improvise a creamy tomato-based sauce to accompany it. The result was a resounding success, and Chicken Tikka Masala was born.
Where to try Chicken Tikka Masala in the UK: Given the widespread popularity of Chicken Tikka Masala, you can find this dish on the menu of numerous Indian restaurants and curry houses across the United Kingdom.
5) Shepherds Pie
Shepherd's Pie, a comforting and filling dish, has long been a staple in British households, offering a satisfying blend of flavours and textures. This classic dish is pie in name only and is actually not a pie at all. It is a savory meat filling topped with creamy mashed potatoes.
Origin of Shepherd's Pie: The roots of Shepherd's Pie can be traced back to the agricultural traditions of the British Isles. Originally, this dish was known as ‘cottage pie,’ and it was a practical and economical way for households, especially in rural areas, to utilise leftover roasted meat. The filling typically consisted of minced or finely chopped meat, often lamb or mutton, combined with vegetables and a rich gravy. The mashed potatoes on top served both as a flavourful crust and a way to extend the meal.
The distinction between Shepherd's Pie and Cottage Pie lies in the type of meat used. Shepherd's Pie traditionally uses lamb or mutton, while Cottage Pie is made with beef. Over time, the terms have been used interchangeably, and variations abound, but the essence of the dish remains—a hearty and wholesome one-pot meal.
The key components of a shepherds pie include:
Meat Filling: Lamb or mutton is the traditional choice for Shepherd's Pie, although beef is commonly used as well. The meat is cooked with onions, carrots, peas, and other vegetables, creating a savory and well-seasoned filling.
Gravy: A rich, savory gravy binds the meat and vegetables together, infusing the filling with depth of flavor.
Mashed Potatoes: Creamy mashed potatoes crown the dish, providing a comforting and satisfying top layer. The potatoes are often seasoned with butter and sometimes grated cheese for an extra indulgence.
Where to try Shepherd's Pie in the UK: Shepherd's Pie is a classic British dish that can be found on the menu of many traditional pubs and restaurants across the United Kingdom. Occasionally you may see it with a slightly healthier sweet potato topping instead of the traditional potatoes.
6) Yorkshire Pudding
Yorkshire Pudding is a traditional British food that often surprises foreigners. It has nothing to do with pudding at all and is instead a kind of savory pastry made from eggs, flour and milk. It’s actually pretty similar to a pancake or crepe just cooked differently. It’s often served as a delicious accompaniment to meals and one that has become synonymous with the traditional Sunday roast. (see later in this article)
Origin of Yorkshire Pudding: The roots of Yorkshire Pudding can be traced back to the 18th century, where it emerged as a thrifty way to make a Sunday roast go further. The initial version was known as ‘dripping pudding’ or ‘dripping pancakes.’ Cooks would place a simple batter of flour, eggs, and milk underneath a roasting joint of meat to catch the flavourful drippings. This resulted in a crisp, golden crust with a soft, doughy center—a perfect complement to the roast.
Over time, as ovens became more standardised and accessible, Yorkshire Pudding evolved into the airy and risen delicacy that we recognise today. While it remains a classic accompaniment to roast beef, it has also found its way onto tables in various forms, from individual puddings to creative adaptations in modern cuisine.
Components of Yorkshire Pudding: The simplicity of Yorkshire Pudding is part of its charm. The basic ingredients include flour, eggs, milk, and salt. The batter is traditionally made by whisking these ingredients together to create a smooth, lump-free mixture. The key to achieving the signature rise lies in incorporating air into the batter, often achieved by vigorous whisking.
The batter is then poured into a preheated, oiled baking tin or tray and placed in a hot oven. The result is a golden-brown, puffy creation with a slightly crispy exterior and a soft, eggy interior. Yorkshire Pudding is often served as a side dish with roast beef, but it can also accompany other meats or serve as a base for rich gravies and sauces.
Where to try Yorshire Pudding : Yorkshire Puddings are served all over the UK. If you get a traditional Sunday Roast at a British pub part of that meal will consist of a yorkshire pudding.
7) Sunday Roast
The Sunday Roast is an iconic and cherished dish in the United Kingdom. It is a hearty and comforting meal that brings families and friends together. Rooted in centuries-old practices, this British feast is a meal that for generations has brought families together once a week for a delicious meal.
Origin of Sunday Roast: The origins of the Sunday Roast can be traced back to medieval England. Historically, it was customary for households to partake in a communal meal after attending church services on Sundays. Roasting was a preferred method of cooking due to its simplicity and ability to accommodate large cuts of meat. Families would gather around the hearth, slow-roasting joints of beef, lamb, or other meats. This practice not only provided a hearty and communal meal but also allowed families to make the most of their available resources.
With the advent of industrialisation, Sunday Roast evolved into a more formal affair. As urbanisation increased, families began enjoying their Sunday Roasts in public houses or restaurants, turning it into a social event that brought communities together. Today, the Sunday Roast remains a beloved tradition, with variations in meat choices, accompaniments, and cooking methods reflecting the diverse culinary landscape of the UK.
Components of Sunday Roast: While the specific components of a Sunday Roast may vary, certain elements are needed for this tradition. The centerpiece is typically a roasted joint of meat, accompanied by a variety of vegetables, roasted or mashed potatoes, Yorkshire Pudding, stuffing, and rich gravy. The choice of meat can range from beef and lamb to pork or chicken, catering to individual preferences and regional traditions.
Roasted Meat: A succulent and perfectly cooked joint of meat takes center stage. Popular choices include roast beef with its rich flavor, roast lamb with aromatic herbs, roast pork with crackling, or roast chicken for a lighter option.
Roasted or Mashed Potatoes: Potatoes are a key component, either roasted to crispy perfection or mashed to a creamy consistency. Roast potatoes are often cooked in the meat drippings, absorbing the delicious flavors.
Vegetables: A medley of seasonal vegetables, such as carrots, peas, broccoli, and cauliflower, is often served as a side. You can serve whatever vegetables are your families favourites.
Yorkshire Pudding: A fluffy and risen batter, traditionally made with flour, eggs, and milk, is baked until golden brown. Yorkshire Pudding is an integral part of the Sunday Roast, offering a delightful contrast to the savory meats and vegetables.
Stuffing: Made with a mixture of breadcrumbs, herbs, and sometimes meat, stuffing is a flavorful addition to the meal.
Gravy: A rich and flavourful gravy, made from the meat drippings and stock, ties the elements of the Sunday Roast together.
Where to try Sunday Roast in the UK: Experiencing an authentic Sunday Roast is a delightful experience in the UK. Many traditional pubs, restaurants, and gastropubs take pride in serving outstanding versions of this classic meal. You will be able to find it at pretty much every pub you go to.
8) Toad in the Hole
Don’t worry - Toad in the Hole is not as it sounds! It is not infact a toad cooked in a hole somehow but a comforting and hearty creation that combines sausages with a crispy, golden-brown batter - think yorkshire pudding with sausages in. This classic comfort food, often accompanied by onion gravy, has become a beloved part of British culinary tradition.
Origin of Toad in the Hole: The exact origins of Toad in the Hole are a bit elusive, but the dish is thought to have emerged in the 18th or 19th century. Similar dishes featuring meat encased in a batter have been documented in various forms throughout history. The peculiar name ‘Toad in the Hole’ is believed to have originated as a way to describe the appearance of the sausages peeking through the batter, resembling toads poking their heads out of a hole.
Where to try Toad in the Hole in the UK: Toad in the Hole can be found on the menu of many British pubs and restaurants, each offering its unique twist on this classic dish.
Regional Specialities
9) Haggis, Neeps and Tatties
Haggis is the national dish of Scotland and is traditionally served with mashed root vegetables including turnip (neeps) and potatoes (tatties). Haggis is a dish that hasn’t really made it across the border in to England and you can’t get it in many places so if you want to try this dish head up to Scotland - you won’t regret it Scotland is a beautiful and massively underrated country that not enough people visit.
Origin of Haggis, Neeps, and Tatties: The origins of Haggis, Neeps, and Tatties can be traced back to the rural landscapes of Scotland, where frugality and a strong connection to the land influenced the food they cooked. Each component of this dish reflects the agricultural traditions and locally available produce of the region.
Haggis: Haggis, the centerpiece of the dish, is a savory pudding that traditionally consists of minced sheep's pluck (heart, liver, and lungs) mixed with oatmeal, suet, onions, and a blend of spices. The mixture is encased in a sheep's stomach lining and traditionally simmered or baked. While the idea of haggis might raise eyebrows due to its unconventional ingredients, its rich and robust flavors have made it a symbol of Scottish pride and a must-try for those wanting an authentic Scottish culinary experience.
Neeps: Neeps is the Scots word for turnips and in this dish it traditionally means mashed turnips. Turnips were a staple in Scottish agriculture, and their incorporation into the dish adds a sweet and earthy component that complements the savory haggis.
Tatties: Tatties is the Scottish word for potatoes and in this dish it traditionally means mashed potatoes.
Where to try Haggis, Neeps, and Tatties in the UK: You’re probably going to have to head up to Scotland to find Haggis, Neeps, and Tatties as it truly is a true Scottish regional dish that doesn’t really get seen elsewhere in the UK. When up in Scotland you can find haggis on most Scottish pub menus.
10) Scouse
I grew up and have lived most of my life just outside of Liverpool and Scouse is something many of my friends would talk about. People from Liverpool are often referred to as Scousers so it makes sense that the dish from the region is called Scouse.
Scouse is a hearty and flavourful stew that Liverpool families often put their own spin on but it is usually made with stewed meat, carrots and potatoes and served with beetroot and pickled red cabbage.
Scouse was originally peasant food made with cheap cuts of meat. These cuts would have been full of bones and fat but this is what added to the flavour as these cuts of meat were cooked over a low heat for a long time. These cuts are still popular today with many people.
Origin of Scouse: Liverpool has long been a maritime city with huge docks. It was one of the worlds major trading centres in the 18th and 19th centuries. The stew was a staple among sailors, traders, and dockworkers in Liverpool. The name ‘lobscouse’ was used for a stew made with inexpensive ingredients, typically consisting of meat (often beef or mutton), vegetables, and ship's biscuits. Sailors from various nationalities contributed to the development of this dish, resulting in a diverse and adaptable recipe.
As Liverpool became a major port city, the popularity of Scouse grew among the working-class population. The dish embodied sustenance, providing a hearty and filling meal for those who worked strenuous hours in the maritime and industrial sectors.
Components of Scouse: The recipe for Scouse may vary, but it typically includes a combination of meat, vegetables, and potatoes. The key components are:
Meat: Beef or mutton is commonly used in Scouse. The choice of meat depends on regional preferences and individual recipes.
Vegetables: Onions, carrots, and sometimes cabbage are staples in Scouse, providing flavour and nutritional value to the stew.
Potatoes: Potatoes are a crucial element, adding bulk and substance to the dish. They are often sliced or diced and cooked until tender.
Broth or Stock: A broth or stock, made from simmering the meat and vegetables, serves as the flavourful base of the stew.
Seasonings: Common seasonings include salt, pepper, and herbs, with variations based on personal taste.
Where to try Scouse in the UK: To experience Scouse, you are going to have to visit Liverpool as the dish hasn’t made it’s way out of Liverpool. In Liverpool the dish is a source of pride and a cherished part of local culture. It’s served in many Liverpool pubs and eateries and one of the best is at The Baltic Fleet, an historic pub near the Albert Dock which serves a delicious Scouse made with locally sourced ingredients.
11) Welsh Rarebit
Welsh Rarebit is a simple yet delicious dish thats often regarded as a sophisticated version of cheese on toast. Welsh Rarebit elevates the humble ingredients of bread and cheese into a flavourful and satisfying experience. Instead of a simple slice of cheese on toast welsh rarebit uses a cheese sauce. Traditional recipes often call for Welsh cheese, such as Caerphilly or Cheddar, although variations with other flavourful cheeses are common. The cheese is melted into a smooth sauce, typically enhanced with ingredients like beer, mustard, Worcestershire sauce, and pepper.
Origin of Welsh Rarebit: The history of Welsh Rarebit is intertwined with the history of cheese-making in Wales. While the exact origin remains unclear, the dish is believed to have emerged during the 18th century. At that time, cheese, especially varieties produced in Wales, was a staple ingredient in the local diet. The dish was initially known as "Welsh Rabbit," a term that may have been used humorously, as the Welsh were known for their love of cheese rather than rabbit.
The transformation from "Welsh Rabbit" to "Welsh Rarebit" is often attributed to a linguistic play. The change in the name was likely influenced by the desire to give the dish an air of sophistication, as "rarebit" sounds more refined than "rabbit." Regardless of its name, Welsh Rarebit quickly gained popularity in Wales and beyond, becoming a comforting and flavorful dish enjoyed by people of all backgrounds.
Where to try Welsh Rarebit in the UK: Welsh Rarebit can be found throughout the UK and not just in Wales. It is a staple on many pub menus and can be found in restaurants across the United Kingdom.
12) Laverbread
Laverbread is another British food that has a pretty strange name that you may think is some kind of speciality or regional bread.If you ordered it and expected bread you’d be extremley surprised by what you were served.
It is a distinctive Welsh delicacy that’s derived from edible seaweed, laver (Porphyra umbilicalis). To make laverbread seaweed is gathered from the Welsh coast and boiled, then pureed or minced before being fried. Sometimes oatmeal is added before frying.
Laverbread is traditionally a part of the Welsh Breakfast - much like the English Breakfast with the addition of laverbread
Origin of Laverbread: The history of laverbread stretches back to ancient times when coastal communities in Wales discovered the culinary potential of edible seaweed. Laver, a type of red or purple seaweed, is harvested from the rocky shores of the Welsh coastline during low tide. The seaweed is carefully cleaned, washed, and then traditionally cooked for many hours until it transforms into a gelatinous paste known as laverbread.
The cooking process was historically labor intensive, involving long hours of simmering and frequent stirring to achieve the desired consistency. Once prepared, laverbread became a valuable source of nutrition for coastal communities, offering a rich array of vitamins and minerals from the sea.
Where to try Laverbread in the UK: Laverbread is a distinctive Welsh specialty and to experience it you need to head to Wales. You probably won’t find it on any menus in London. Once in Wales though you can find it on many breakfast menus at most of the upscale Welsh restaurants. You can also buy it in many supermarkets in Wales so it could be a great gift to take home with you to share with family and friends.
13) Black Pudding
Black Pudding, a revered and often debated element of British cuisine, has been a longstanding delicacy with a history deeply rooted in tradition. Black Pudding is a blood sausage, known for its distinctive dark colour. It’s often part of the traditional English breakfast, particularly in the north of England where it is more popular.
Origin of Black Pudding: The roots of black pudding can be traced back to ancient times, with variations of blood sausage appearing in many cultures throughout history. In the British Isles, black pudding emerged as a practical solution to avoid wasting any part of an animal after slaughter. By using blood as a key ingredient, communities could create a nourishing and flavourful sausage that contributed to their diets.
The term ‘black pudding’ is derived from the dark colour of the sausage, which results from the inclusion of blood - usually from pigs or cattle - as a primary component. Over time, regional variations in recipes and ingredients have given rise to diverse types of black pudding across the UK.
Components of Black Pudding: While recipes may differ, black pudding generally consists of a few core ingredients that contribute to its unique taste and texture:
Blood: The use of blood, traditionally from pigs but sometimes from cattle, gives black pudding its characteristic dark color. The blood is combined with other ingredients to form a mixture that is then encased in a casing.
Fillers: To create a well-textured sausage, fillers such as oatmeal, barley, or breadcrumbs are added to the mixture. These ingredients contribute both to the structure of the pudding and its flavour profile.
Seasonings: Black pudding is seasoned with a blend of herbs, spices, and sometimes onions to enhance its taste. Common seasonings include salt, pepper, nutmeg, and thyme, among others.
Casing: The mixture is encased in a natural casing, traditionally made from the intestines of the animal, although artificial casings are also used in modern production.
Where to try Black Pudding in the UK: Black pudding has become a staple in British cuisine, and you can find it in various forms across the country. You may be able to get it on an English breakfast in many pubs and eateries.
14) Irish Stew
Irish Stew is probably Ireland’s best loved dish with roots deep in the countries rural history. This hearty stew, known for its comforting blend of lamb or mutton, root vegetables, and aromatic herbs, has evolved from a humble, practical dish into a symbol of Irish hospitality.
Origin of Irish Stew: The origins of Irish Stew can be traced back centuries, rooted in the agricultural landscape of Ireland. Historically, the dish was a practical and economical way for Irish families, particularly those in rural areas, to make the most of locally available ingredients. The primary components—lamb or mutton, potatoes, onions, and herbs—reflected the agricultural bounty of the region.
The beauty of Irish Stew lies in its simplicity. Traditionally, it was prepared in a single pot over an open fire, allowing the slow cooking process to meld the flavours and tenderise the meat. The dish's versatility allowed for variations based on what ingredients were readily available, making it a true representation of resourceful, farm-to-table cooking.
Where to try Irish Stew in the UK: For a true, authentic Irish experience you should head to Ireland to try this dish. You will find Irish Stew on many pub and restaurant menus throughout Northern Ireland and Republic of Ireland. If you are not visiting Ireland you can find variations of this classic dish in various other parts of the United Kingdom, especially in traditional Irish pubs and establishments.
15) Eccles Cakes
Eccles Cakes, with their flaky pastry and sweet, spiced filling, have earned their place as a cherished treat in British culinary culture. Named after the town of Eccles in Greater Manchester, these delectable pastries have a history dating back centuries.
Origin of Eccles Cakes: Eccles Cakes are named after the town of Eccles in Manchester where they were first sold commercially in 1793 by shopkeeper James Birch. The history of Eccles Cakes goes back even further than this. At the time the people who ruled the country decreed that Eccles Cakes were inappropriately indulgent and sinfully tempting, so they banded them!
Fortunately the ban was eventually lifted and Eccles Cakes went on to become extremely popular around the country and even the world. The cakes are made by ‘Real Lancashire Eccles Cakes’ factory and are shipped all over the world.
The original Eccles Cake was likely a variation of a traditional regional pastry, and over time, it evolved into the distinctive treat known today. Early recipes emphasised simplicity, with a filling of currants, sugar, and spice encased in a buttery, flaky pastry.
Components of Eccles Cakes: Eccles Cakes are characterised by their simple yet delightful combination of ingredients. The key components include:
Pastry: The pastry for Eccles Cakes is made with butter and flaky layers, creating a crisp and golden exterior that contrasts beautifully with the sweet filling.
Filling: The filling typically consists of currants, sugar, and a blend of warming spices such as cinnamon and nutmeg. The currants contribute a sweet and fruity flavour, while the spices add depth and aroma to the filling.
Sugar Topping: Eccles Cakes are often brushed with milk and sprinkled with sugar before baking, creating a caramelised, sweet crust on the surface of the pastry.
Where to try Eccles Cakes in the UK: Eccles Cakes have become a beloved treat available in bakeries and cafes across the UK, but if you want a true Eccles Cake experience head to Eccles itself and visit Hollands, a historic bakery in the heart of Eccles that has been producing these iconic cakes for over 90 years. Their recipe remains a well-guarded secret, and their Eccles Cakes are celebrated for their flaky pastry and generous filling.
16) Lancashire Hotpot
Lancashire Hotpot is a dish steeped in history and tradition. As a girl born and raised in Lancashire I’ve been around enough Lancashire Hotpots in my time. It is a hearty casserole has been a staple in Lancashire homes for generations.
Origin of Lancashire Hotpot: The origins of Lancashire Hotpot can be traced back to the industrial landscape of Lancashire during the 18th and 19th centuries. The dish is believed to have emerged as a practical and economical way for working-class families to make the most of available ingredients, particularly lamb. In an era when mutton and lamb were affordable meats, Lancashire Hotpot provided a nourishing and filling meal for hardworking individuals and families.
The traditional preparation involves slow-cooking lamb or mutton with onions, carrots, and sometimes kidneys, all layered in a sturdy casserole dish. What makes this dish extra delicious is the sliced potatoes arranged on top, creating a golden crust during baking. Lancashire Hotpot was historically cooked in brick ovens or on open hearths, allowing the slow cooking process to infuse the flavours and tenderise the meat.
Components of Lancashire Hotpot: Lancashire Hotpot is characterised by its straightforward yet flavourful ingredients. The key components include:
Meat: Lamb or mutton, often shoulder or neck cuts, serves as the primary protein in Lancashire Hotpot. The slow cooking process allows the meat to become tender and infused with the flavours of the broth.
Vegetables: Onions and carrots are commonly used, providing sweetness and depth to the dish. Some variations may include other vegetables, but the essence lies in the simplicity of these ingredients.
Potatoes: Sliced potatoes form the top layer of Lancashire Hotpot. The starch from the potatoes contributes to the creation of a golden crust during baking, adding a textural contrast to the tender meat and vegetables.
Broth: A simple broth, often made with water or stock, envelops the layers of meat and vegetables. The slow cooking process allows the flavours to meld, creating a rich and savory base for the dish.
Where to try Lancashire Hotpot in the UK: Lancashire Hotpot is a dish that reflects the essence of British home cooking, and it can be found in traditional pubs and restaurants across the UK however you’re more likely to find it in Lancashire pubs.
17) Jellied Eels
Jellied eels is a dish that may intrigue some and startle others, is a unique culinary tradition with deep roots in the East End of London. My mum, who is from London used to talk about jellied eels all the time and I could never see the appeal but Londoners love them!
This dish, consisting of chopped eels set in a savory jelly, has a history dating back to the 18th century, when it emerged as a popular street food among London's working-class communities. Despite its acquired taste, jellied eels remain an iconic symbol of East End culture.
Origin of Jellied Eels: The origins of jellied eels are deeply connected to the abundance of eels in the waterways of London, particularly the River Thames. Eels were once a staple in the diet of the working-class population in the East End, providing a readily available and inexpensive source of protein. Jellied eels emerged as a way to preserve and make the most of this local resource.
In the 18th and 19th centuries, street vendors would sell jellied eels from pie and mash shops and market stalls. The dish gained popularity among Londoners looking for a quick and filling meal. Over time, it became synonymous with East End culture, reflecting the resourcefulness of the community and its ability to create flavorful dishes with humble ingredients.
Where to try Jellied Eels in the UK: Jellied eels are not as widely consumed today as they once were but there are still quite a few places in London where you can experience this unique East End delicacy. You’ll find them at Londons many pie and mash shops such as F. Cooke, Manze's, G. Kelly and Barney's Seafood. You won’t really find jellied eels outside of London.
18) Cornish Pasties
Cornish pasties are a delicious on the go snack or meal that hail from the county Cornwall in the south west of England. They have golden flaky crust and a hearty filling.
Origin of Cornish Pasties: The Cornish pasties roots can be traced back to the mining communities of Cornwall in the 18th century. A practical and portable meal, the pasty became a staple for tin miners who needed a hearty and filling lunch as they did their demanding work underground.
The pasty's distinctive shape - semicircular with a crimped edge - was not just for looks, it had a functional purpose. Miners could hold the pasty by the crimped edge, ensuring their dirty hands didn't contaminate the part of the meal they intended to eat. The pasty's design also allowed for a complete meal within a single pastry shell, with meat, vegetables, and sometimes dessert neatly encased.
Traditionally, the filling of a Cornish pasty includes beef, potatoes, swede and onions, seasoned with salt and pepper. The folded pastry shell seals in the flavours, creating a self-contained and easily transportable meal.
Where to try Cornish Pasties in the UK: The Cornish people are extremely proud of their county dish and to try the best of them you should head to Cornwall although you can get them all over the UK at bakeries. If you’re heading to Cornwall some excellent places to get a pasty are Philp's Famous Pasties - Hayle, Cornwall, Chough Bakery - Padstow, Cornwall and Warrens Bakery who claim to be the oldest Cornish pasty maker in the world, who has been baking since 1860.
19) Steak and Kidney Pudding
Steak and Kidney Pudding is not a pudding at all! Who’s heard of a pudding with steak in it? It’s a savory pudding, with a rich filling of beef steak and kidneys encased in a suet pastry. It is cooked by steaming the pudding.
Origin of Steak and Kidney Pudding: The origin of Steak and Kidney Pudding can be traced back to the medieval tradition of cooking meat with suet pastry. The suet, or the raw, hard fat from around the kidneys of beef or mutton, was used to make a rich and sturdy pastry that encased the meat. Over time, this culinary technique evolved into the creation of savory puddings.
The inclusion of kidneys in the filling reflects the historical practice of using the whole animal rather than wasting any of it. While kidneys might not be as common in contemporary diets, they were a readily available and economical ingredient in the past. The combination of steak and kidneys in the pudding provided a hearty and flavourful dish that satisfied both hunger and taste.
Where to try Steak and Kidney Pudding in the UK: You can find steak and kidney pudding in many traditional pubs, restaurants.
Desserts
20) Sticky Toffee Pudding
Sticky Toffee Pudding is an absolutely delicious dessert and one that is particularly close to my heart. My Dad always cooked Delias sticky toffee puddings for Christmas Day and since his death in 2011 it’s a tradition that I’ve continued for the family.
It is a rich, moist date cake smothered in toffee sauce which has become a staple on dessert menus across the United Kingdom.
Origin of Sticky Toffee Pudding: Sticky Toffee Pudding is a relatively modern creation. Its origins can be traced back to the 20th century and a specific establishment—The Udny Arms, a country inn in Aberdeenshire, Scotland.
The story goes that in the 1960s, two Scots, Francis Coulson and Robert Lee, started the Sharrow Bay Country House Hotel in the Lake District. It was there that Coulson allegedly created the iconic Sticky Toffee Pudding. The dessert's popularity soared when the recipe was later shared in a 1970s cookbook. Since then, Sticky Toffee Pudding has become a dessert darling, earning a permanent spot on the menu of many British restaurants and households.
Components of Sticky Toffee Pudding:
Date Cake: The main element of sticky toffee pudding is a moist and dense date cake. Chopped dates are simmered in a mixture of water and baking soda to soften and enhance their natural sweetness. The resulting cake is rich and flavourful all ready for the toffee sauce.
Toffee Sauce: Whilst the cake is yummy what really makes this dish is the velvety toffee sauce. Made with butter, sugar, and heavy cream, the sauce is heated until it reaches a smooth, caramel consistency. Pouring this warm toffee sauce over the freshly baked date cake is absolutely delightful.
Optional Accompaniments: While the classic sticky toffee pudding can be served on it’s own it’s often served with vanilla ice cream or a dollop of whipped cream.
Where to try Sticky Toffee Pudding in the UK: Sticky Toffee Pudding has become a dessert menu staple across the UK, and many establishments take pride in crafting their own versions of this delectable treat. You will be able to order sticky toffee pudding in most pubs and restaurants.
21) Trifle
If you’re a Friends fan you will probably be familiar with a trifle. The traditional English trifle is not quite what Rachel made - ‘First there's a layer of ladyfingers, then a layer of jam, then custard, then raspberries, more ladyfingers, then beef sautéed with peas and onions, then a little more custard, then bananas and I put some whipped cream on top!’
She did get most of it right. It is a layered dessert with sponge cake, custard, fruit, jelly, and whipped cream. Just without the addition of the savory elements
Origin of Trifle: The origins of trifle is traced back to medieval England, where the early versions of the dish were simpler and focused on the combination of cream and alcohol. The word trifle itself reflects the nature of the dessert, derived from the Old French term "trufle," meaning something whimsical or of little consequence.
The evolution of trifle gained momentum in the 18th century, and by the 19th century, it had become a well-established part of British culinary culture. Trifle recipes began to incorporate a variety of ingredients, including sponge cake, custard, jelly, and fruit, creating the layered masterpiece that is known today.
Components of Trifle:
Sponge Cake: The base layer of trifle often consists of sponge cake, which can be soaked in sherry, fruit juice, or other spirits. The cake provides a sturdy foundation for the layers above, and the soaking adds moisture and flavor.
Custard: A rich custard layer follows the sponge cake, adding a luxurious and creamy texture. The custard can be flavored with vanilla for a classic touch.
Fruit: Sliced or diced fruit, such as berries, peaches, or kiwi, is commonly added to bring a burst of freshness and natural sweetness to the trifle. The choice of fruit can vary based on personal preference and seasonal availability.
Jelly: A layer of fruit jelly, often made with gelatin and fruit juice, adds a wobbly and fruity element to the trifle. This layer contributes both visual appeal and a contrasting texture to the dessert.
Whipped Cream: The top layer is generously adorned with whipped cream, creating a light and airy finish. The cream adds a luxurious touch and complements the other components well.
Where to try Trifle in the UK: Trifle is a classic British dessert that can be enjoyed in various settings. Your best bet is to go to a traditional tearoom or an upscale restaurant. It’s not a dessert that is usually served in pubs.
22) Scones
Scones are a quintessentially British baked good that is often served as part of an afternoon tea. You enjoy them with clotted cream and strawberry jam. But the big question in England is ‘jam or cream first?’
Origin of Scones: The exact origin of scones is a bit elusive, but they are believed to have originated in Scotland. The word "scone" itself comes from the Dutch "schoonbrot," meaning fine white bread. The early versions of scones were likely made with oats and baked on a griddle. Over time, the recipe evolved, and scones gained popularity not just in Scotland, but across the British Isles.
Scones became particularly popular in England during the 19th century when afternoon tea became a fashionable social event. The tradition of serving scones with tea, clotted cream, and jam quickly became a quintessential part of British teatime culture.
Where to try Scones in the UK: Scones can be enjoyed in various settings, from tearooms and cafes to grand hotels.
23) Spotted Dick
Spotted Dick is a traditional dessert enjoyed all over the UK. It is a steamed or baked suet pudding, filled with currants or raisins, served hot with custard.
Origin of Spotted Dick: You’re probably wondering how on earth spotted dick got its unusual name. The term "Dick" was a term used in the late 19th century for plain pudding, and "spotted" refers to the raisins or currants dotting the pudding's surface.
The pudding gained popularity during the Victorian era, where steamed and boiled puddings were a staple of British households. While Spotted Dick may have humble beginnings, it has endured as a beloved dessert, finding its way onto modern menus and into the hearts of those seeking a taste of tradition.
Where to try Spotted Dick in the UK: Spotted Dick had fallen out of favor in the UK and was a staple on school childrens lunch meals. It is having a bit of a revival in recent years and can be found on the menu of many traditional British pubs and restaurants.
24) Jam Roly Poly
Jam Roly Poly is a dessert I grew up with in the 90s and it has huge nostalgia for me. It’s a popular British dessert that was traditionally served with school lunch in the late 20th century.
It is a simple dough made from suet, spread liberally with jam, rolled up like a swiss roll then steamed or baked. The dough itself contains no sugar and the sweetness comes from the jam or the custard it’s often served with.
Origin of Jam Roly Poly: The recipe for jam roly poly was cerated by English food writer Eliza Acton who wrote one of England’s first cookbooks - Modern Cooking for Private Families
Where to try Jam Roly Poly in the UK: It’s quite difficult to get a jam roly poly these days but you may find it in some traditional pubs, tearooms, and restaurants across the country.
25) Bread and Butter Pudding
Whilst I admit Bread and Butter Pudding does not sound that appealing, it’s actually a pretty delicious dessert. It’s a simple and heartwarming pudding, made with everyday ingredients like bread, butter, eggs, and milk. Slices of buttered bread are arranged at the bottom of a dish, sprinkled with dried fruits like currants or raisins then covered with a sweet egg custard. A little nutmeg is added for extra flavour. It is then baked until the custard is set and the top is golden and crispy.
Origin of Bread and Butter Pudding: The origins of Bread and Butter Pudding can be traced back to the thrifty nature of British households, especially during times when making the most of available ingredients was a necessity. The dish likely evolved from the practice of using leftover bread to create a wholesome and satisfying dessert.
The dessert gained prominence in the 18th and 19th centuries. As recipes began appearing in cookbooks, the dish became a staple in households across the United Kingdom.
Where to try Bread and Butter Pudding in the UK: Bread and Butter Pudding can be difficult to find in the UK these days. It is on the menu of some traditional pubs and restaurants all over the UK. Many upscale restaurants no longer use the traditional plain sliced bread and add their own flare by using things like croissants, panettone or brioche. Personally, I prefer the traditional version.
26) Marmite
Marmite, the iconic and polarising yeast extract spread. As Marmites advertising campaigns tell us ‘You either love it or hate it’ and that is indeed true with most Brits having very strong views on the flavour of marmite. It can be enjoyed at breakfast time spread thiny on a slice of toast.
Origin of Marmite: Marmite's story begins in the late 19th century when German scientist Justus von Liebig developed a concentrated yeast extract as a by product of brewing beer. The British entrepreneur Sir Percy Vegelin spotted an opportunity and, in 1902, founded the Marmite Food Extract Company in Burton upon Trent, Staffordshire. The name "Marmite" is derived from the French word for a large, covered earthenware or metal cooking pot, reflecting the distinctive shape of the Marmite jar.
During the early 20th century, Marmite was marketed as a nutritious and vitamin-rich food supplement. Its popularity soared, particularly during times of food rationing, including both World Wars, when it served as a valuable source of B vitamins. Over the decades, Marmite evolved from a wartime essential to a beloved (or reviled) condiment that became an integral part of British breakfasts around the country.
Ways to Enjoy Marmite: Marmite is a versatile spread that can be enjoyed in various ways:
Toast: Perhaps the most classic way to enjoy Marmite is on buttered toast. Spread a thin layer over hot toast, allowing the butter and Marmite to meld into a savory delight.
Sandwiches: Marmite can be used as a spread in sandwiches, adding a unique umami kick to your lunch.
Cooking: Marmite can be used in cooking to add depth of flavor to stews, gravies, and marinades. It's often used sparingly due to its concentrated nature.
Marmite and Cheese: The combination of Marmite and cheese, whether in a sandwich or on crackers, is a popular pairing that balances the savory and salty notes.
Where to try Marmite in the UK: Marmite is a staple in British households and is readily available in supermarkets across the UK. You can find Marmite in various sizes, from small jars to larger family-sized containers. Additionally, many cafes, tearooms, and breakfast establishments include Marmite as part of their condiment offerings.
While Marmite is widely available for purchase, there isn't a specific location where you can try Marmite in the same way you might try a dish in a restaurant. You can try it out to see if you’re a lover or a hater and if you become a lover you’ll be pleased to know you can purchase it on Amazon.
27) Tea
Tea holds a special place in British culture and Brits are known around the world for their love of a cup of tea. The ritual of afternoon tea, complete with delicate china, finger sandwiches, scones, and pastries, has become an iconic part of British gastronomy.
Origin of Tea in the UK: Tea was introduced to Britain in the 17th century, making its way from China, where it had been a staple for centuries. Catherine of Braganza, the Portuguese queen consort of Charles II, is credited with popularising tea-drinking in the British court. Initially, tea was a luxury enjoyed by the elite due to its high cost. However, as tea imports increased, its popularity spread across various social classes.
The 18th century saw the establishment of the East India Company, which played a significant role in the tea trade. By the 19th century, tea had become a staple in British households, and the afternoon tea tradition began to take shape.
Where to Enjoy Tea in the UK: You can get yourself a cup of tea at almost every eating establishment in the UK from local cafes, upmarket restaurants and hotel breakfasts. If you want to experience a traditional afternoon tea in the UK you can do so at many upscale hotels and is a delightful way to immerse yourself in this time-honored tradition.
So that’s my list of the best British dishes you should try when visiting UK. I hope you’re feeling inspired and you shouldn’t be so confused now when you see things like ‘Spotted Dick’ or ‘Toad in the Hole’ on the menu of a British pub.
Information About London
LONDON ITINERARY: In our article The Perfect 2 Days in London you’ll find a detailed itinerary for exploring London. If you only have one day in London you can find out the most important things to fit into your day in this 1 Day London Itinerary.
LONDON TRAVEL ADVICE: Here are the important things to know if it will be your first time in London. Included in this article are all my best hints and tips for visiting London for the first time. The Best 49 Things to do in London article will help you plan your London itinerary. If you’re wondering what foods you should try when in London read this Best British Foods You Have to Try.
WHERE TO STAY: If you’re unsure on the different areas in London and where would be best to stay make sure you read this Best Places to Stay in London article.
PACKING FOR LONDON: If you’re wondering what you should pack when visiting London read this Packing for London and the Rest of the UK Guide.
LONDON AT CHRISTMAS: For an overview of the best things to do in London at Christmas here are 15 things to do in London at Christmas. I also have guides to the best Christmas lights, best London Christmas window displays and best Christmas markets in London. Learn how to put it all together in this great London Christmas Itinerary.
More Information for your Trip to the UK
If you’re struggling to decide other places to visit in the UK read Best Cities to Visit in the UK
I also have many other UK city guides and which you can read by clicking on the links.
ENGLAND: How to visit Liverpool from London, visit best beaches near Liverpool and find out the best things to do in Liverpool, must sees in Manchester, make the most of your time in Brighton. Visit the Roman city of Chester or head to the stunning Lake District.
SCOTLAND: Discover the best things to do in Edinburgh
WALES: Llangollen
Read all of my articles about England in the United Kingdom Travel Guide.
UK ESSENTIALS
Planning a trip to the UK? Here are some of the resources and tools I personally use to organise my travel plans to anywhere in the UK.
FLIGHTS : Find the best deals on flights to London using Skyscanner.
VISAS : Use iVisa to check if you need a tourist visa for the UK and apply for an expedited visa online. Use OneWayFly to obtain proof of onward travel/hotel reservation for your visa application if needed.
TRAVEL INSURANCE : Insure your trip with my preferred insurance for single trip and annual cover HeyMondo
AIRPORT TRANSFER : Pre-book your hotel transfer from Stanstead Airport, Gatwick Airport or Gatwick Airport
ACCOMMODATION : Find the best hotel deals in London on Booking.com.
BUS TICKETS : It is easy to book your transport once you’re in London but if you’d like to book in advance you can buy private transfers online through Bookaway .
DAY TRIPS : Find the best city tours and day excursions in London on Viator or Get Your Guide.
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