What Do The British *Really* Eat?

Food Tour of the UK Whats On Your Plate? 1) Haggis (Scotland) 2) The Fry Up (Throughout UK) 3) Bakewell Tart (Derbyshire) 4) Pork Pie (Melton Mowbray) 5) Cadbury's Chocolate (Birmingham) 6) Laverbread (Wales) 7) Fish & Chips / Jellied Eels (London) 8) Cheddar Cheese (Somerset) 9) Cream Tea (Devon / Cornwall) 10) Gin (Plymouth) Kegional Food É Vrink Haggis O Scotland Traditionally made from the stomach of a sheep and stuffed with its lungs, heart and liver, the offal is then padded out with oatmeal, herbs, spices and some sheep blood and there you have it - a nice, hearty meal. literally. Y First Eaten O Ingredients No one really knows, but a long time ago. A poem was written about haggis in 1786. S Sheep's Stomach O Did You Know? Sheep lungs, heart, liver & blood Burns Night is a holiday in Scotland that celebrates the life and works of the poet. The celebration includes everything you would expect from a Scottish knees up, including bonfires, whiskey and haggis. Oatmeal * Herbs & spices The Fry Up O Throughout the UK Lurking in all corners of the UK in greasy spoon cafes, consisting of everything fried and more carbs than you can count. Great for a hangover, not great for a diet. * First Eaten O Ingredients The 'fry up' came from the Victorians - the richest and most wealthy Victorians at that. When Brits started holidaying abroad more frequently in the 60's, the fry up became known as an English Breakfast. O Fried eggs Bacon v Sausages O Tomatoes O Did You Know? 1 Mushrooms In the North of England breakfast is usually served with black pudding, in Scotland it comes with a sausage square, haggis and a potato scone. Down South in London you could expect a fry up with bubble and squeak and in Wales, laverbread, or boiled seaweed. ki Baked beans • Black pudding 1 Toast A Hash browns Bakewell Tart O Bakewell, Derbyshire Go to Bakewell on a sunny spring day and you'll be queuing around the corner from the bakery to sample one of their classic tarts - they're really that delicious. Served with custard (another British classic), and you'll be in sweet, sweet heaven. O Ingredients Y First Eaten S Sweet pastry • Raspberry jam * Almond filling In around 1860 a visiting nobleman ordered a raspberry tart, however, instead of mixing the raspberry jam in with the egg batter, he spread the jam in-between the two layers, thus creating the Bakewell tart. The tart was so popular that Mrs Wilson, the wife of a local candlestick maker, started selling them in what is now the 'Old Original Bakewell Pudding Shop'. I| Serve With Custard Pork Pie O Melton Mowbray, Leicestershire The home of the pork pie lies in Ye Olde Pork Pie Shoppe in a sleepy town in Leicestershire. Modern recipes include the addition of stilton, cheese and apples. Served in our fantastic traditional pubs as part of a ploughman's lunch. Ý First Eaten O Ingredients The late 17th century. * Boiled pork Hot water crust O Did You Know? pastry Bonestock jelly The pork pie originally featured a rough pastry case and was baked in a clay pot. With its resemblance to a package, industrial workers, agricultural workers and hunt servants would carry the package to work for lunch and then discard the pastry- II Serve With A Pickled onions Cadbury's Chocoláte O Birmingham, West Midlands Cadbury's chocolate induces nostalgia in many people. Whether you remember you first Easter egg or you remember spending your pocket money on chocolate bars as a kid, Cadburys is a part of Britain and our heritage. Y First Eaten O Ingredients The first chocolate bar the Cadbury family made was in 1897, although technically they had been making cocoa products since 1824. Y Milk O Sugar 4 Cocoa O Did You Know? • Vegetable Fats John Cadbury first opened a shop in Bull Street, Birmingham, selling cocoa and drinking chocolate; it wasn't until his sons took over in the late 1800's that they began making chocolate bars. Laverbread O Throughout Wales Seaweed is eaten in many exotic locations around the world, including Wales. In Welsh, the dish is called 'bara lawr', and is usually served with buttered toast and shellfish. * First Eaten E Ingredients Nobody is certain, but was first mentioned in Camden's Britannia in the 17th Century. Purple Laver Seaweed O Did You Know? * Oatmeal * Seasoning The seaweed used in Laverbread is boiled for several hours and then rolled in oatmeal and fried. Traditionally eaten with bacon and cockles for brekkie. Jellied Eels O East London Jellied eels used to be sold outside cockney pubs on small stands, before being sold in the remaining pie, mash and liquor shops of London. Liquor is a green parsley sauce, served over mash and beef pie. * First Eaten O Ingredients Around the 18th century * Eels I Jelly O Did You Know? * Vinegar I Herbs & Spices * Seasoning Eels were cheap, readily available and a good source of protein and nutrition for Londoners. And, when they were swimming around freely in the Thames, it would've been silly not to eat them. At the end of the Second World War, there were over 100 eel and pie houses in London, only a handful remain now. Fish & Chips O East London On every sea front and in every British town is a chippy - probably more than one in fact. They've become a part of our national identity and as synonymous with Britain as tweed or queuing. Ý First Eaten O Ingredients Around the 19th century White fish (usually Cod or Haddock) O Did You Know? 3 Deep fried chipped potatoes Fish and chips are as English as camping in the rain, right? Well, it turns out, not so much. The Jewish community fleeing persecution in the 1800's that ended up in East London brought with them fried fish. In 1846, a Jewish cookbook published in London included a recipe for fried fish! II Serve With * Mushy peas Cheddar Cheese O Cheddar, Somerset We are lucky enough to have a vast and brilliant range of cheese made in the country, with Red Leicester, Stilton, Wensleydale, Cornish Yarg. to name but a few. Cheddar is tangy, comes in various strengths and is fantastic melted over just about everything. O Ingredients * First Eaten Y Cow's Milk Around the 12th Century. I| Serve With O Did You Know? A ploughman's lunch Queen Elizabeth I was a fan, noting in around the 17th century that "West of Wales, just below the Mendip Hills, is the town of Cheddar, known for the excellent and prodigious cheeses made there." In 1170, King Henry II bought 4.6 tonnes at the cost of 1 farthing per pound. Cream Tea O Devon & Cornwall Rumour has it there was a civil war between Cornwall and Devon started by the two sides disagreeing on whether the jam or the cream goes on the scone first. Okay, that's an exaggeration, but folk from the 'shire take it pretty seriously. Ý First Eaten O Ingredients Around the 12th Century. Scones Clotted cream O Did You Know? Raspberry or strawberry jam Historians have claimed to have found evidence of manual workers restoring Tavistock's Benedictine Abbey in Devon being served bread, clotted cream and strawberry preserves by the monks in 1105. Il Serve With A cup of tea It's still unknown whether the cream tea was invented' in Devon or Cornwall, although each county has some pretty strong views. Gin O Plymouth, Devon Gin is now such a British classic, that gin tasting and gin festivals have become an actual thing. There are plenty of variations, including different flavours, colours and gin with added glitter. Yep. Ý First Distilled E Ingredients Gin has a long and fascinating history, with * Grain laws passed protecting the downfall of society in the 17th century. Gin itself has been around from the 16th century. It's practically as British as the Queen. * Juniper * Various botanicals I| Serve With O Did You Know? Tonic water, over The home of Plymouth gin has been a distillery since 1793 and was a monastery before it got turned into a distillery. The distillery is actually named Black Friars Distillery, and is certainly ice and lime the oldest in the UK. Sources: kic.org uk plymouthgin.com enwikipedia.org britinhcheese.com britainespres.com THE RESTAURANT CHOICE www.restaurantchoice.co.uk