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London United Kingdom National Cuisine

London boasts the most eclectic array of restaurants, comprising almost all the cuisines of the world. Its dining options present a mosaic of the most celebrated or the most exotic specialties. Some visitors complain that they had not tried English cuisine apart from the standard “fish and chips” and grumble about the absence of certain national identity. It is not the case, for English cuisine may be not that internationally famous, but has rich traditions, comprising finest local components, grown in favourable natural conditions and seasoned to perfection. Savoury English specialties in sumptuous portions are served in numerous pubs.

Some of the traditional dishes include Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. Toad-in-the-Hole is a sausage dripped into a batter and baked in the oven.

Roast Meats, cooked in the oven for about two hours, are usually joints of beef, pork, lamb or a whole chicken. More rarely duck; goose, gammon, turkey or game is eaten.
Beef is eaten with hot white horseradish sauce, pork with sweet apple sauce and lamb with green mint sauce.

Ploughman's Lunch is a piece of cheese, a bit of pickle and pickled onion, and a chunk of bread. Shepherds Pie is made with minced lamb and vegetables topped with mashed potato, and Cottage Pie substitutes lamb for beef. Lancashire Hotpot is casserole of meat and vegetables topped with sliced potatoes. Black Pudding (Blood Pudding) is a black sausage made from dried pigs blood and fat with pepper and other spices. And, of course, it is necessary to mention the traditional English breakfast - eggs, bacon, sausages, fried bread, mushrooms, and baked beans.

Among traditional East End London meals are Pie and Mash with Parsley liquor.
The original pies were made with eels. About fifty years ago, mince beef pies replaced the eels and have now become the traditional pie and mash that people know.


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