british food
Pub Food Taught Me What It Means to Be a Syrian Brit
I learned soon after moving to London from Syria that the pub is central to British life. One of my biggest surprises was to see that people took their children to pubs.
The Future of British Pakistani Food Is Female
Britain’s curry houses have long been dominated by men. Now, a new generation of female Pakistani chefs are bringing home-style curries and bun kababs to supper clubs and street food stalls.
British Food Wouldn’t Be the Same without the Windrush Generation
Early Caribbean migrants helped rebuild Post-War Britain’s healthcare and transport systems, but they also revolutionised its food scene. Now, this pioneering generation faces deportation due to newly tightened immigration policy.
The Problem with Takeaways
There are nearly 60,000 takeaways in Britain, and most of us eat fast food on average two days per week. What impact is this having on our health?
The Complexities of Being Black, British, and Vegan
It can be hard to reconcile the fact that eating meat is such a big part of my culture—and to find my place in a traditionally white movement.
Harvester Is My Happy Place
To visit a Harvester is to enter a portal back to a time when a free salad bar was a major restaurant selling point.
The 118-Year-Old Deli Where No Sandwich Is Too Weird
Marylebone's Paul Rothe & Son has been in the Rothe family since 1900 and is still renowned for its handmade sandwiches. Fillings range from egg mayonnaise and anchovy to bacon and banana.
Britain's Stinkiest Cheese Was Inspired by Monks and an Alcoholic Farmer
Former lorry driver and amateur conservationist Chris Martell began producing Stinking Bishop as a way to keep a dying breed of cow alive.
All Your Favourite British Food Brands Are Moving Abroad
Last week, Unilever announced that it was closing the 160-year-old Colman’s Mustard factory in Norwich. Like Twinings tea and HP Sauce before it, this proudly “British” brand will now be manufactured abroad.
The Easiest Hangover Cure from One of the World's Best Chefs
According to Fergus Henderson, you just need two ingredients and some ice. It's magic.
This Is What Deer Stalkers Eat for Breakfast
“It was a male muntjac weighing about eight kilos. Here’s his liver and his kidneys.”