English
Roast beef, the Sunday plate, tea-time scones, the full breakfast.
Beef Wellington
British-French classic of beef tenderloin wrapped in mushroom duxelles and puff pastry, roasted to perfection
View page →English cooking is the kitchen of the Sunday roast, the cream tea, the full breakfast — the dishes that make outsiders confuse 'British' with 'English'. The roast is the centerpiece: beef with Yorkshire pudding, lamb with mint sauce, pork with crackling, gravy poured over all. Around it cluster the side dishes — roast potatoes, mashed swede, peas, three kinds of greens — and the puddings (English for desserts): trifle, sticky toffee, treacle tart, Victoria sponge.
Beneath the Sunday Edwardian heaviness, English food is regional and specific. Cornish pasty from Cornwall — crimped on the side for tin miners' grimy hands. Cumberland sausage in coils. Yorkshire pudding from Yorkshire. Bakewell tart from Derbyshire. London ate up curry-house Chicken Tikka Masala until it became (by popular vote) the national dish. Today's English plate spans medieval pottage descendants, post-Empire curry, and the immovable rituals of the full breakfast and afternoon tea — both unchanged for a hundred years.
Start Here
Tradition demands beef with Yorkshire pudding, lamb with mint sauce, or pork with crackling — pick one and commit.
Why start here · Sunday Roast is the meal English cuisine is built around — every other dish is in dialogue with it.
HP Sauce or ketchup — there's no third way, and the debate is real.
Why start here · Full English is the morning ritual that makes a weekend feel English — bacon, eggs, beans, black pudding, all at once.
Eat from paper, walk by the sea — that's the only correct way.
Why start here · Fish and Chips is England's national takeaway, the dish that survived the Industrial Revolution and World Wars.
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The Pantry
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Techniques that define this cuisine
Other regions
Siblings within British — each its own tradition.
Signature Dishes (72)
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Drinks
1Mains
21
Sweets
26
