British food is a mix of tradition, ingenuity, and a touch of eccentricity. While it often gets overshadowed by the culinary heavyweights of France or Italy, British cuisine is a delightful mix of comforting classics, peculiar pairings, and surprising depth.

One of the great strengths of British food is its variety. As an island nation with a history of seafaring and trade, the UK has absorbed influences from across the globe. You’ll find a full English breakfast—a mighty platter of eggs, sausages, bacon, baked beans, black pudding, and toast—setting up a day’s adventures. In contrast, the refined afternoon tea, with delicate finger sandwiches, warm scones covered in clotted cream and jam, and a pot of the finest Darjeeling, is a nod to British elegance.

Then, there’s the glorious realm of British pies. From the steak and kidney pie to the humble Cornish pasty, these hearty, pastry-encased delights highlight a long-standing love affair with baked comfort food. The Sunday roast, an institution, brings families together over tender roasted meats, crispy Yorkshire puddings, and a generous drowning of gravy.

But British cuisine isn’t just about the classics—it has a wonderfully odd side too. Take, for instance, the beloved pork pie, eaten cold and encased in a firm, buttery crust. Or the enduring appeal of jellied eels, a dish steeped in East End tradition, often met with raised eyebrows but appreciated by those with a taste for nostalgia. And then there’s the chip butty—soft, buttered white bread stuffed with chunky chips, an unapologetic celebration of carbs upon carbs. What about the oddly named Bubble and Squeak? What goes into it and how did it get its name.

Desserts, too, have their own sense of whimsy. Consider the spotted dick—a steamed suet pudding studded with dried fruit, its name alone enough to prompt a smirk. Or Eton Mess, a joyful jumble of strawberries, crushed meringue, and cream, embodying the very British tendency to turn accidents into beloved traditions. And who could forget the Christmas pudding, ceremoniously doused in brandy and set alight before being devoured with custard?

Beyond its quirks, British food is also a reflection of its rich history and regional diversity. The Scots bring us haggis, a peppery, offal-filled dish that’s both feared and revered. The Welsh serve up laverbread, made from seaweed and often spread on toast. And in the North, a proper chip shop tea means battered fish with mushy peas, a dish that has warmed hearts for generations.

Today, British cuisine continues to evolve, embracing multicultural influences and reinventing old favourites. But at its heart, it remains a celebration of simplicity, comfort, and a dash of the unexpected. Whether you’re tucking into a full roast or daring to try a deep-fried Mars bar, British food is never boring—it’s a love letter to tradition, with a wink and a nudge along the way.

Take one of my series of monthly lessons on British Classic dishes. You will learn British culinary terms and ingredients and get a chance to try the recipes yourself.