And the majority of Indian dishes we eat were developed in Britain. "Italians spend three days making a lasagna but we whip them up in 40 minutes. Rachel explains: "We are spoiled for the variety of foods that are now available, but even they have been adapted to suit British lifestyles. "We're very lucky to be living and working in the world's finest larder of Scotland, and combining tradition with contemporary techniques is certainly here to stay."Īnd while trends might be swaying towards 'world food', the line between what's classed as British and what's not is also very blurred.
It'll be their own recipe and it's how small businesses survive - by being different."Įxecutive Chef at Balbirnie House in Fife, Chris Hazelton added: "Traditional British food with a modern twist is what my style is all about. Rachel added: "I'm a huge fan of going into a butcher's and buying their own sausages. Melton Mowbray pork pies, Cumberland sausages and Stilton cheese are among the products that can only be produced in regional areas under EU law and tourists will travel to the source to buy the best produce. It's the same ingredients, just with a different cut."Īnd in some areas, British food is part of the landscape so much so that products are given a protection status. "We don't serve ham, egg and chips but we do a slow cooked pork shoulder with a crispy poached egg and triple cooked chips. Nick added: "Liver and bacon might not be as popular now but we still use liver in parfaits. So, while former staples such as deviled kidneys and faggots might be off the menu in many households and establishments, the same raw ingredients are still there. "Brewers, butchers and cheese makers are still using the same methods and are also reviving and experimenting with old recipes," she said. Rachel Muse, a private chef and founder of Talk Eat Laugh agrees. "Between then and now the world, and our eating habits, have changed but there are still stacks of people in this country who are producing the same food they always have done."
They cooked with what they could get rather than what they wanted," explains Nick Galer, Head Chef at The Miller of Mansfield in Goring-on-Thames, Oxfordshire. "After the Second World War people ate what was cheap and affordable.
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