If you grew up on the North Downs, in Thanet, or elsewhere in the Garden of England, you have no doubt eaten gypsy tart at least once. For a long time, it seemed to be a school dinner staple. But…
Maids of Honour – Henry VIII’s True Love?
On June 24, 1509, the young Henry Tudor was crowned King of England, just a few days shy of his 18th birthday. During his reign, the country underwent many changes. Perhaps most notably, we broke away from the Catholic church…
Hot Cross Buns for Easter
As Good Friday draws near, we pay tribute to a seasonal favourite with a long history. Hot cross buns are sweet, yeasted rolls, often spiced and containing currants. Their top is marked by a cross, whether it be cut into…
The British Gin Revival
If you’ve been in any restaurant or bar in the last few years you’ve probably noticed it: the growing selection of British gins on the shelf. What was long dismissed as “mother’s ruin” is back and claiming its rightful place…
Britain’s Love Affair with the Kipper
I almost missed it. After exploring Whitby Abbey and the fascinating St. Mary’s Church, I descended the famous 199 steps to roam among the shops of the old town. By pure chance, instead of heading to the multiple displays of…
Syllabub – The Simple English Dessert
Creamy frothy syllabub was a firm favourite in English cuisine from the 1500s to the Victorian era, and although it is less commonly found on modern menus, it deserves a comeback. So easy to make, the dessert still seems wonderfully…
The Oat – The Heart of Scottish Food
“Oats: A grain, which in England is generally given to horses, but in Scotland appears to support the people.” – Samuel Johnson, A Dictionary of the English Language The phrase “Scottish food” immediately brings a number of tasty dishes to…
Fit For a Queen: Coronation Chicken
June 2, 1953. Coronation Day for Queen Elizabeth II. It was a day of street parties, of people crowding around a neighbour’s television if they were lucky enough to find one, hoping to catch a glimpse of the new monarch.…
Shortbread
A perfect combination of butter flavour and crumbly texture, shortbread is a traditional Scottish biscuit that is easy to make and adapt. And although its origins may not necessarily be solely north of the border, Scotland has made it truly…
Welsh Rarebit – Not Just Cheese on Toast
Many think it is mere cheese on toast, but Welsh Rarebit is so much more. Now commonly known as Rarebit, the dish was once known as Welsh Rabbit, and indeed some folks still call it that. But although the dish…