1. Food in London
The classic English breakfast is still going strong and eaten mainly at the week-end (Saturday
and Sunday) as it takes so long to prepare. For busy Londoners rushing to work a bowl of
porridge or other cereals, toast and jam washed down with coffee or tea suffices until the mid-
morning coffee break.
A typical English breakfast consists of bacon and eggs, sausages, black pudding, fried or grilled
tomatoes accompanied by lots of hot buttered toast which is later covered with marmalade or
jam. All of this is washed down with lots of steaming hot coffee or tea.
Although many people do enjoy a lighter breakfast of yogurt, fruit, croissants and coffee, many
still prefer the full English breakfast.Londoners have begun to enjoy drinking coffee (that is - if
you like it milky and frothy!) but they still love their cup of tea.
Traditional English Food–Fishand Chips,Roast Beef, Bangers and Mash…
London food can be very traditional and includes popular dishes such as fish and chips which, if
bought from a fish and chip shop, can be inexpensive and enjoyable.
Fish and chips really do taste good when bought wrapped in paper (with lots of salt and vinegar
added before they're wrapped!). Enjoy eating them in the park or in one of London's many
gardens or squares and they're even better when it's cold outside as this is the quickest way to
warm up.Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips (fried potatoes)
dressed in malt vinegar. This is England's traditional take-away food or as US would say "to go".
Fish and chips are not normally home cooked but bought at a fish and chip shop ("chippie" ) to
eat on premises or as a "take away".Typical meats for roasting are joints of beef, pork, lamb or a
whole chicken. More rarely duck, goose, gammon, turkey or game are eaten.
Traditional English food such as toad in the hole (sausages in batter) and bangers (sausages) and
mash, crown roast lamb, game, and the classic roast beef or lamb and Yorkshire pudding are still
very popular for Sunday lunch.Bangers are sausages in England. (The reason sausages were
nicknamed bangers is that during wartime rationing they wre so filled with water they often
exploded when they were fried).
Pies and Puddings – Steak and Kidney Pudding – Sheperds Pies - Treacle Pudding.
There are many easy English recipes to make pies and puddings (sweet or savoury) and nothing
so comforting as treacle pudding, spotted dick, trifle and apple crumble covered with cream or
custard. Many are surprised to find that mince pies (often eaten at Christmas) don't contain meat
but a mixture of sultanas, raisins and spices.
Another tasty dish which many enjoy are pancakes (similar to French crepes) which are often
eaten on Pancake Day and throughout the year.
The traditional pork pie, shepherds pie, steak and kidney pie can be found in restaurants, pubs
and pie and mash shops all over London. Today, the food in London is one of the best in Europe
with gastropubs and trendy restaurants laden with delicious food from not only England but all
over the world.A pork pie consists of pork and pork jelly in a hot water crust pastry and is
normally eaten cold. A traditional English dish consisting of a cooked mixture of chopped beef,
kidneys, onions, mushrooms and beef stock. This mixture is placed in a pie or casserole dish,
covered with a pastry crust and baked until crisp and brown. A treacle sponge pudding is a
traditional British dessert dish consisiting of a sreamed sponge with golden cooked on top of
it,sometimes also poured over it and often served with hotcustard.

2. Traditional foods of Scotland and Wales
Scotland is famous for its game and salmon, the national dish is haggis and neeps (innards and
offal chopped up with spices and cooked in a a sheep`s stomach,served with mashed turnip).
Haggis is made from lamb`s offal (lungs,liver and heart) mixed with suet,onions herbs and
spices,all packed into a skin bag tradiotionally,but not usually now,made of a sheep1s stomach.
Haggis is often served with mashed potatoes and mashed swede or turnips. It is traditionally
served on Burn`s Night. Other Scottish foods include: Stovies-similar to the French Pot au Feu,
the dish usually consists of tatties (potatoes) and onions and some form of cold meat(especially
sausages or leftover roast.)Scottish Broth or Hotch-potch – A rich stock traditionally made by
boiling mutton,beef, marrow-bone or chicken with diced vegetables. The final consistency
should be thick and served piping hot.Black Bun – A very rich fruit cake,made with
raisins,currants,finely-chopped peel,chopped almonds and brown sugar with the addition of
cinnamon and ginger.Colcannon – made from boiled cabbage,carrots,turnip and potatoes.
T rad i ti on al Wel sh f ood s in cl u d e:
Laverbread – It`s basically boiled seaweed (Laver is akind of edible seaweed.) Laverbread is
often served rolled with fine Welsh oatmeal into little cakes and fried into crisp patties with
eggs,bacon and cockles for a traditional Welsh breakfast.
Bara Brith - A rich cake. “Speckled bread”, is a sweet bread which originated in Wales. It is
traditionally made with raisins and candied peel.
Welsh Rarebit – melted cheese on toast.
Cawl- a rich stew made with bacon,scraps of Welsh lamb and vegetables.
Glamorgan sausage – is cheese,eggs and breadcrumbs in the shape of a sasusage.
Faggots – are very popular in Wales and served in avariety of ways although usually steamed.
Welsh Cakes, also known as Griddle Scones.