Rebirth in the United Kingdom…
In 1762, Sir John Montagu, the Earl of Sandwich, wanting to eat properly during one of his interminable card games, came up with the idea of having cold meat and cheese served between two slices of bread. The sandwich was born. This has hardly enhanced the gastronomic reputation of Britain, and the policy of food rationing imposed by the government during the wartime periods of the 20th century delivered the final coup de grace! But times are changing and many chefs have emerged from the United Kingdom, such as Gordon Ramsay and Heston Blumenthal, and there are many more!
Based on fundamental principles – dishes made with good quality local ingredients, they have enabled the rediscovery of true British cuisine in the world! Traditional dishes in the spotlight include the excellent meats prepared as casseroles and accompanied by cabbage and fried potatoes, all sprinkled with gravy. At the same time the chef, Jamie Oliver, has brought up to date a dish served in all London inns in the 17th century, namely toad-in-the-hole, tasty sausages cooked in a batter in the oven. In a different vein, the Scottish haggis – sheep’s stomach stuffed with meat and accompanied by mash is a national dish, just like the Cornish Pasty, a succulent pastry crammed with beef and potatoes or lamb and vegetables, a true pride of Cornwall. As for Irish lamb cutlets, with mint sauce or in jelly, these are said to be particularly tender.
On the fish front, the shores of Northern Ireland and Scotland yield fabulous poached or smoked salmon… however, it is impossible to beat fish and chips – a fillet of cod or haddock coated with butter or breadcrumbs, served with chips and sprinkled with malt vinegar. Note that
this popular British speciality has long been on the menus of the best restaurants! For dessert, apple pie or crumble with custard or double cream, are delicacies. As for jelly and pudding, these are veritable institutions! Cheeses (of which there is a list of 400 types throughout the country!), are generally those made from scalded curds (Cheddar or Stilton), and served after the dessert with crackers and a stick of celery. In Wales, Welsh rarebit, (cheese melted in beer, mixed with butter and mustard and cooked in the oven) is a must. Finally, to accompany the meal, beers from the British Isles (and Ireland) are not to be missed (including the famous Guinness) as well as Irish coffee
