16 Foods Only British People Really Understand

British restaurants are some of the best in the world, but let’s not forget the classics we grew up with. Here, then, are 16 dishes that only really make sense to Brits.

The full English/Irish/Scottish/Welsh/Northern Irish breakfast

THE hangover cure that the entire family of nations relies on – that and orange Lucozade.

Yorkshire pudding

A huge fluffy pillow made from batter, perfect for soaking up the gravy from your Sunday roast.

Toad in the hole

Yorkshire pudding’s other job, thick meaty sausages baked into the batter as it cooks.

Deep-fried Mars bar

A fine Scottish delicacy that, had it been invented by the Swiss, would no doubt be a Bake Off technical round by now.

Chicken parmo

Sounds Italian, but is actually from Middlesborough. Chicken breast beaten flat, coated in breadcrumbs, fried, and then covered in white sauce and cheese.

Pasty barm

The food that put Bolton on the map… the carb-loading obesity map.

Faggots

Rather unfortunate name for these lovely balls from the Midlands, similar to the French rissoles.

Traditionally made from pig’s heart, liver and fatty belly meat or bacon, minced together

Gentleman’s relish

A grey, salty paste made from fermented anchovies – honestly, it’s delicious.

Brown sauce

Essential condiment for a bacon butty, sadly now no longer made in the UK.

Scotch egg

An English breakfast of egg, sausage and bread, compressed into a handy sphere, perfect for picnics.

Jellied eels

Cockney cab driver fuel, Guv.

Chips and curry sauce

East meets west in the original British fusion food.

Mushy peas

Peas, cooked down to a mush, yet still vivid green thanks to hefty amounts of totally safe food colouring, also known as Northern guacamole.

Salad cream

Because your Gran never got to grips with mayonnaise.

Crumpets

Slathered in butter, the ultimate comfort food for a Saturday afternoon.

Spotted dick

Hilariously named stodgy pud, remember to always slather it in custard.

Eccles cakes

Affectionately known as a squashed fly pie, and, oddly, best served with cheese.

About the author

Andrew Webb

Food & Drink Editor

Born in the Midlands and raised in the North West of England, Andrew came to London to attend St Martin's College of Art. After ten years working for the BBC and Channel 4, he set off on an eight month food tour of Britain, which led him to write his award-winning book, Food Britannia. He was previously the Editor of Lovefood.com and also produced and hosted delicious magazine's podcast. Responsible for the Culture Trip's food and drink content, he is interested in hearing about food events, product launches and potential interviews with chefs and food producers. He's also judged the British Pie Awards, reviewed restaurants, and spoken at food festivals, and so knows a good plate of food when he sees it. He can be found tweeting here @foodjournalist