british food
Meet One of the Last Shrimp Trawlers in Morecambe Bay
Shrimp from the Lancashire bay have been considered a delicacy since the 1920s, but new fishing license laws, combined with the increased cost of sending boats out, means that only two trawlers now remain. Ray Edmondson is one of them.
Pagans, Lost Sailors, and Grieving Widows: The Weird History of Hot Cross Buns
The fruity, butter-smothered buns are as essential to Easter eating as Creme Eggs and overcooked lamb, but their origins span way beyond the religious festival.
Half of Britain’s Curry Houses Will Be Gone within Ten Years
The chairman of the Asian Catering Federation has warned that chef shortages, rising costs, and changing customer tastes could spell the end of 17,000 Indian restaurants.
How to Make the Ultimate Ham and Egg Sandwich
"I felt that the sandwich in Britain needed a bit of help, so I tried to put as much culinary effort into making a sandwich as most people would put into a restaurant main course.”
Meet the Foragers Getting High on Mugwort
I joined forager Richard Osmond in search of mugwort, a relative of wormwood, the flavoring agent in absinthe. It’s also known for the inducement of weird dreams.
Why Has No One in Shropshire Heard of Shropshire Fidget Pie?
Traditional Shropshire fidget pie made with gammon and apple is a renowned regional dish—except hardly anyone in Shropshire has heard of it.
Making Christmas Wontons and Talking British Chinese Identity
“I’m probably more English than Chinese in many respects but just because you’re born from Chinese parents, you still get stereotyped."
The Last Bite: Ale, Black Pudding, and Ladies Haircuts at Lancashire's Oldest Market
Welcome back to The Last Bite, our column documenting the survival of traditional food establishments. Today, we head to Bury to visit an open-air market established back in 1444.
The Fish and Chip Shop at the End of the World
Welcome back to Stranger Than Flicktion, our Flickr-inspired fiction column. Today, we eat our last fish supper at a fish and chip shop on the edge of the abyss.
What Happens When Three Japanese Chefs Are Let Loose in a Classic British Restaurant
When Atsushi Tanaka, Hideki Nishi, and Ryuji Teshima flew in from their respective Parisian eateries to cook at London’s The Clove Club, it led to an evening of globally inspired food. And meringue cigars.
Smoked Eel Sandwich
Move over PB&J, we're up-ing our sandwich game the only way we know how: with smoked eel.
These Chefs Left the City to Make Perfect Burgers in the Middle of Nowhere
If you build it, they will come, or at least cheap rent, quality produce, and a solid community helped to generate one of England's best undiscovered burgers.