Topic
Where Britain’s best-loved dishes come from, from fish and chips to the Sunday roast, and how they took the shape we know today.
Britain’s favourite takeaway was born from two separate traditions: fried fish brought by Jewish refugees, and chipped potatoes sold in the industrial north. They met in the second half of the 19th century.
Bacon, eggs, sausages and beans: the full English has roots in the grand breakfasts of Victorian country houses, but it was working people and roadside cafés that turned it into a national institution.
Roast beef was a symbol of English identity long before it became Sunday lunch. Here is how the joint, the Yorkshire pudding and the family gathering came together.
