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6. The England Banger Unlike European sausages, most British sausages are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long.
7. Haggis Haggis is a traditional Scottish dish, which is always eaten on Burns Night, a celebration of Scotland’s national poet Rabbie Burns 8. Lancashire Hotpot This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender, it tastes delicious. 9. Cream Tea The cream tea is a teatime treat associated with the South West of England, especially Devon and Cornwall and served in cafes and tearooms all over. It consists of a pot of tea – Earl Grey in preference – drunk black with lemon or with a dash of milk, and scones. 10. Cheese The two most famous British cheeses are Cheddar and Stilton. Cheddar takes its name from the West Country’s Cheddar Gorge caves where it was once stored. |
The Sunday Roast |
Pudding |
Fish 'n' Chips |
Pies |
The Full English Breakfast |
The Five FieldsChef Patron Taylor Bonnyman, working in collaboration with Head Chef Marguerite Keogh, offer elegant and playful modern British cooking with an emphasis on native British artisanal produce. Having worked in some of the finest kitchens in London, New York, and Paris the kitchen brings together its influences to create contemporary, seasonally focused, and ingredient led dishes. The food balances luxurious indulgence with delightfully fresh simplicity.
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Typing RoomTyping Room is located in East London’s Town Hall Hotel, built in 1910, and is named after the building’s original typing room in which all communications from the mayoral, council and judicial system were put to ink. Lee Westcott uses the best of local and seasonal British ingredients to create innovative modern European dishes at Typing Room. His cooking has been described as pure, natural and honest, presented in a relaxed atmosphere.
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Seven Park PlaceIn Seven Park Place William Drabble has created his own inimitable style menu, influenced by classic French cuisine but made using the best British ingredients and taking inspiration from the seasons. Of course, like any great chef, William has his signature dishes, poached native lobster tail with cauliflower purée and lobster butter sauce springs to mind, but his continuing love of good food ensures that each dish he creates is as exquisite as the next.
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