English Food: Why the Sad Reputation?

by Yekaterina
(Moscow, Russia)

The reputation of English food is very much a stereotype that developed during the late 1800s and early 1900s. We began to manufacture convenience foods in larger quantities, more women went out to work and people forgot how to cook.

Things didn't improve during the two world wars, when shortages and rationing were the norm. And by the 1970s, English cuisine was in real trouble.

Fortunately, this is when we began to remember how good real food can be. Cheesemakers, butchers, bakers and growers re-discovered their passion for really good, traditional food. Old recipes were resurrected, traditional breeds of pigs, cattle and poultry saved from extinction.

And food began to be fun again.

These days, traditional food is as good - or better - than it's ever been. English restaurants, like Heston Blumenthal's Fat Duck or Gordon Ramsay's at Royal Hospital Road are amongst the best in the world.

But more than that, we've again learned to appreciate real traditional food. You can find busy farmer's markets all around the country. English cheeses, meats and sausages win prestigious international awards and cook book sales are booming.

So when you're coming to visit England, look beyond the Golden Arches, look beyond the many (and very good) international restaurants.

Instead, try some traditional English food. You won't be disappointed.

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