Traditional British Food
Under rated but Loved
No matter where you go in the world, Traditional popular British food is always slated and under-rated, and yes to a foreigner brought up on spicey food, British food may come across as rather bland. But to the true Brits we would not have it any other way.
Travelling abroad for is great, the sunshine, white sandy beaches, tropical scenery and all the rest, but it does not take long for the cravings to start kicking in, proper full English breakfast with real bacon, Fish and chips, bangers and mash and the one that i get most is the craving for a traditional roast dinner with Yorkshire puddings and proper gravy.
Why do we eat fish and chips on a Friday
There are many reasons why we eat fish and chips on a Friday, but the two main reasons are…….
Traditional British food & Culture
Traditional British Food History & Facts about this Amazing Culture. There is many a critic out there who will emphatically deny that British food holds any rank in the culinary culture. Tell this to a full-blooded Englishman never been out of the country and brought up on mums cooking and you will be fighting a losing battle.
However, Traditional British food has evolved through the years and mixed with different cultures to the extent that even curry could be classed as traditional British food.
To begin with let’s go back in time when food was scarce, and money was even scarcer. when a meal on the table was almost a time for celebration and a quick thank you prayer to the grey bearded man above before indulging like a pack of wolves.
Early Hunters and Gatherers
Maybe this is too far back for some, but it is important to mention a few important facts before we delve into the future as these early foragers were the building blocks of today’s culinary delights.
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These were the days when a community of people would live in a village and be like one big family. The men would venture out on hunting expeditions mainly for meat, deer, Wild boar, Elk, Rabbit, and many other animals many of which would be classed as pets today and not food. The women would look after the home and children whilst they were away.
They would take the children and go gathering for Barberries, Blackberries, Hazelnut’s, dry wood, edible weeds and plants and anything else they could find. When the men returned with plenty of meat this was a time for celebration where the whole village would help in preparing and cooking the food, usually in clay pots or on open fires. This is a very basic outline of how food was the fundamental catalyst for bringing people together.
The Celts were the first to start farming and during the iron age we moved from fragile clay pots to cast iron cauldrons.
There were no set recipes in those days and food would probably seem a bit blaned to us. This made for a very healthy diet of mainly natural produce, Allergies were unheard of . no one refused food because they were fussy or didnt like it. you were thankfull for what you got and ate to stay alive.
The Celts were the first to start farming and during the iron age we moved from fragile clay pots to cast iron cauldrons.
There were no set recipes in those days and food would probably seem a bit blaned to us. This made for a very healthy diet of mainly natural produce, Allergies were unheard of . no one refused food because they were fussy or didnt like it. you were thankfull for what you got and ate to stay alive.
Roman influence on British food
It’s around 55bc and the romans have arrived. They introduced a whole new variety of imported vegetables like cucumber, asparagus, onions, carrots just to name but a few. They also brought herbs like Rosemary, Thyme, Sage, Parsley, Mint and in fact most if not all the herbs we still use today. They also brought spices like pepper, Cinnamon and ginger. These all played a big part in adding different flavours and tastes to what was prior to this, bland and tasteless food.
The Romans also introduced grape vines from which they made wine for drinking and vinegar which they used for making sauces and preserving. in fact, they even had their own favourite fermented fish sauces called Liquamen and Garum that are fundamentally the basis to what we know now as Worcestershire sauce.
Cattle farming was vast bringing milk and cheeses to the table pigs’ meat was preserved in brine a water and salt solution and this was the beginning of what we now know as Bacon.
Beggers to banquettes
Victorian times were no better and the gap between wealthy and poor widened leaving the poor eating the scraps and the rich having banquettes and festivals.
Harsh as it may seem, this was the turning point for British food. More than just a meal to fill you up, Royalty and the rich were using their hospitality to show off their wealth and putting on a fantastic food display was all part of the act. Cooks were becoming more adventurous to impress their lords as this gave them higher kitchen ranking and better rates of pay.
Cooking was becoming an art and not just a job. With better ovens using coal instead of wood giving more heat control. 
Middle class families could become adventurous with their cooking and in 1861 the first of Mrs Beeton’s cookbooks was published. This was an influence on the younger middle classes and made way to food suppliers making home deliveries.
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