UNITED KINGDOM FOOD AND DRINK

ENGLAND FOOD AND DRINK

England is fast shedding its reputation as a culinary no-man’s land to become one of best destinations in the world for gourmands. Over the past couple of decades, with the rise of TV chefs and national campaigns for quality food, cooking has become cool, and the flurry of excellent restaurants opening up in the capital and beyond is the proof in the pudding. Michelin-starred restaurants, many using good local and seasonal ingredients, are spreading throughout the country from gastro pubs in Yorkshire to fish restaurants in Cornwall. Of course, for every locally sourced partridge dish there is a plate of over-boiled vegetables and bland meat, but the range of acceptable options outside of formal fine-dining has widened considerably, and with a little research, you can eat very well indeed.

London and the larger cities offer every type of ethnic food imaginable, with Asian food such as Indian, Chinese and Thai being particularly popular and value for money. Indeed, Birmingham is generally held to be the curry capital of Britain, whilst the Chinese stir-fry won a recent poll to find the UK’s favorite dish. Other influences include Americana in the form of burgers and fries, whilst the trend for small plates can largely be put down to the growing popularity of Spanish tapas.

Specialties: 

• Traditional Sunday roast (roast beef and vegetables, served with Yorkshire pudding and gravy, usually served on Sundays. Beef can be exchanged for lamb, pork or chicken).
• English cream tea, particularly in south coast seaside resorts (scones, jam, butter, clotted or double cream and, of course, tea).
• Spotted dick (suet pudding with currants and raisins).
• Regional varieties of baking such as Bake well pudding (pastry base covered with jam, almond filling and topped with icing), and breads of all description.
• English cheeses such as Cheddar, Wensleydale, Lancashire and Stilton.
• Fish and chips (battered and deep fried).

Things to know: 

Table service in restaurants is usual, but there are self-service snack bars. No need to leave a tip when buying a drink, but it is common with a meal. Bars are common in cities and towns, often having a 'happy hour' (when prices are reduced) in the early evening. Pubs are typically open Mon-Sat 11:00-23:00, though many now stay open later, and Sun 12:00-22:30.

Tipping: 

A service charge (usually 10-12.5%) might be included in the prices stated on the menu, but it is more likely to be added to the bill at the end. This is technically an optional charge. Where 'service is not included', a tip of at least 10% is expected. Check the bill thoroughly, as tipping is not expected on top of a service charge.

Regional drinks: 

• Beer (bitter and lager are the most popular, but stout, pale ale and brown ale are also widely drunk. Local microbreweries and craft beers are increasingly popular).
• Cider (widely sold and can come in different flavors. Perry, an alcoholic beverage made with fermented pears is a sweeter alternative).
• Tea (the nation’s favorite drink, black tea is commonly taken with milk and sugar. A biscuit is optional).
• Gin (spirit usually mixed with tonic water. Popular brands include Gordon’s and Hendricks).
• Pym’s (gin-based drink, usually mixed with lemonade, fruit, cucumber and mint is especially popular in summer).
• English sparkling wine (quality wines made in the southeastern counties of England and the Channel Islands).

Isle of Man Food and Drink

Food on the Isle of Man is generally good, with the emphasis on a blend of seafood and local game. As the emphasis shifts to better quality, sustainability, organic and local food, the Isle of Man has started to garner a bit of a foodie reputation for itself; there’s even an annual Food & Drink Festival celebrating the quality and variety of local produce.

 With its rolling hills, fertile land and clear, clean surrounding seas there is much to choose from and all of it packs a flavor punch. Most farms sell garden produce such as milk and eggs, whilst there are a number of grocers, fishmongers, butchers and farmers markets around the island specializing in local fare. Alternatively stop at a country pub, quayside café or fine restaurant to enjoy the rich pickings.

 The island has a host of its own local products and ingredients to show off, from local bread, flour, full-flavored cheeses and luscious lamb to 60 flavors of creamy, rich Manx ice cream. The same people who make the ice cream, Davison’s, are also responsible for producing delicious local chocolates. Another local favorite is bonnag, a type of crumbly, fruity cake not dissimilar to a scone.

Perhaps the island’s most famous food though is the Manx kipper, which has been a tradition since the late 1800s; herrings are caught locally in the Irish Sea, then cut, salted and smoked with oak chips to give them a unique flavor. Smoked salmon is a specialty here as well. Look out too for Manx Queenies, queen scallops served with a white or cheese sauce. Crab and lobster are commercially fished. Cod, ling and mackerel are often fished for the table and freshwater trout and salmon can be taken from the local rivers and lakes.

Specialties: 

• Queen scallops.
• Spuds and Herrin (boiled potatoes and herring).
• Manx kippers (smoked herring).
• Bonnag (a flat loaf of bread).
• Davison's ice cream, made in Peel.
• Chips, cheese and gravy somewhat like Quebec's poutine.

Things to know: 

Pubs usually open Mon-Thurs 10:00-23:00, Fri-Sat 10:00-24:00. On Sunday, pubs open 12:00-23:00. These times can vary according to individual pubs, as 24-hour licensing is now permitted. Special opening hours apply to the Easter and Christmas/New Year periods.

Tipping: 

In hotels, a service charge of 10 to 12% is usual, which may be added to the bill. 10 to 15% is usual for restaurants; if this has already been added to the bill, a further tip is not required.

Regional drinks: 

The island’s brewery, Okells is the sole authorized Manx brewery; the ales and lagers they produce are served in pubs all around the island. The Isle of Man also benefits from a law saying that beer can have no ingredient other than water, yeast, hops and malt, meaning that the finished product is typically very tasty. Manx Ale is indigenous to the island; matured in oak casks, it’s imbued with a distinctive flavor and aroma.

• Real Manx Ale.
• Manx whiskey, gin and vodka.
• Kellan whiskey.

Northern Ireland Food and Drink

With its rich agricultural land and winding coastline, it's no surprise that Northern Ireland has a good quality of fresh meat and plentiful fish. Eel is used in dishes around the Lough Neagh area. Hearty stews, specialty bread and sticky cakes are specialties across the province. Look out for good independent bakeries where you can try distinctive local breads such as puffy soda farls or the flatter potato farls. Portion size tends to lean towards the massive, so you shouldn't go hungry. A hearty breakfast is a must at least once, when the traditional Ulster Fry, including bacon, eggs, sausages and soda bread, will set you up nicely for the day.

Northern Ireland is presently the only country in the United Kingdom without any Michelin-starred restaurants. It has had them in the recent past, however, and the fact is far from indicative of there being a paucity of good places to eat. Belfast and Derry/Londonderry are particularly strong when it comes to ‘casual’ fine dining, with an emphasis on fresh local produce and some genuinely inventive menus to choose from. The Good Food Guide – a rival to Michelin – has been particularly glowing about several Northern Irish restaurants.

Specialties: 

• An Ulster fry - eggs, sausages, bacon rashers, mushrooms, beans, fried tomato, sometimes with further components.
• Shellfish.
• Homemade vegetable soups.
• Irish stew.
• Dried seaweed.

Things to know: 

Pubs are open all day Mon-Sat 11:30-23:00 and Sun 12:30-22:00 with half an hour 'drinking-up' time. Pubs in Belfast often stay open Thurs-Sat until 01:00. As elsewhere in the UK smoking is banned in pubs and restaurants.

Tipping: 

There’s a similar attitude to tipping as there is in other parts of the UK, with 10 to 15% a typical amount if you’ve enjoyed a meal out and been pleased with the service you’ve received. When eating in basic cafes or drinking in pubs, tipping is not generally expected.

Regional drinks: 

• Guinness (a dark heavy stout with a creamy head).
• Bush mills (Irish whiskey distilled in County Antrim; the distillery itself can be toured by visitors. Bush mills Original is sometimes referred to as ‘White Bush’ due to the white label).
• Hilden Brewing Co (Ireland’s oldest independent brewery produces a number of craft ales at Lisburn).

Drinking age: 

You must be 18 to legally purchase alcohol in a pub. 16-year-olds are able to drink with a meal if the drink is purchased by an adult.

Scotland Food and Drink

Scottish cuisine has a fearsome reputation for strong flavors, interesting ingredients and a burgeoning stable of celebrity chefs. Inspiration often comes from traditional Scots ingredients – oats, whisky, salmon, Aberdeen Angus beef and game. In-season pheasant, grouse and partridges make a hearty mouthful. Of course, Scottish smoked salmon has long been celebrated, but other fish are also worth trying, such as langoustine, mackerel or haddock. You can find fish and chip shops in every town. In Edinburgh chips are traditionally served with salt and ‘sauce’, a mixture of brown sauce and malt vinegar.

Berries are a feature of summer dishes – try blueberries, tayberries and most famously, raspberries. If you’re driving in the countryside, look out for ‘Pick your own’ signs and gather pun nets of fruit to take away. Stock up on Scottish jams, preserves and honeys too. Local cheeses from artisan cheese makers are increasingly available – try Crowdie or Bishop Kennedy. Tasty regional bakery goods range from Selkirk bannocks to Aberdeen butteries to for far birdies.

When it comes to eating out, visitors have a multitude of options, from high-end Michelin-starred dining and gourmet rural restaurants to stylish vegetarian cafés, farm shops and traditional pub lunches. In Scotland’s cities, you’ll come across a huge assortment of international cuisine; Glasgow in particular is famed for its first-rate curry houses. The Edinburgh and Glasgow areas are both home to sizeable Italian populations, with top-notch pizza and pasta restaurants, fine delis and wonderful ice-cream parlors to match.

Scots won’t deny that they’re prone to the odd sugary temptation – for a good old-fashioned boiled, jaw-breaking sweet, try Moffat toffee (actually a lemon-centered treat), Hawick balls (buttery and minty) or sour plooms (green and supposed to taste of sour plums). Similar to fudge, but more crumbly, Scottish tablet is sensational.

As for innovative use of a deep-fat fryer, the Scots are ahead of the game. From the traditional fish and sausages through pizzas to the infamous deep-fried Mars bar, there are few foods which have not had their day in the fryer.

Specialties: 

• Porridge (a traditional Scottish breakfast made from locally grown oats and either milk or water).
• Haggis (chopped oatmeal and offal cooked in the stomach of a sheep), neaps (turnips) and tatties (potatoes).
• Cullen skink (fish soup).
• Smoked salmon.
• Partan Bree (crab with rice and cream)
• Arbroath smokies (smoked haddock).
• Stornoway black pudding.
• Cranachan (whipped cream, whisky, honey, raspberries and oatmeal).
• Clootie dumpling (traditional Scottish steamed pudding cooked in a cloth).
• Tunnock’s teacakes (soft marshmallow on a biscuit base coated in milk chocolate).

Things to know: 

Licensing hours vary; basic hours are 11:00-23:00, but many pubs have extended hours, particularly in cities. Smoking is banned in all enclosed public places, including restaurants and pubs. Designated hotel bedrooms are exempt.

Tipping: 

10-15% is typical

Regional drinks: 

•Whisky.
•Beer (from the ubiquitous Tenant’s lager to craft beers such as Arran Ale).
•Irn Bru (rusty-colored carbonated soft drink said to be made from girders).
•Cabbie’s alcoholic ginger beer.
•Drambuie (whisky-based liqueur).

Wales Food and Drink

Wales' gastronomic stock is rising, as more and more visitors discover that it's laced with edible pleasures for foodies. The old joke runs that Wales has more sheep than people, and it's true that lamb is never off the menu for long but there's more to Wales than its luscious lamb. The shores around Wales are homes to a great variety of fresh fish and shellfish. Mullet and brown shrimps are common on the Gower peninsula, as well as cockles, whilst several producers have awards for their crab and smoked fish. These producers have attracted a legion of new fans that care about provenance. Farmers' markets and food festivals dotted around the country are gaining in popularity, whilst a growing number of celebrated chefs work from the Welsh countryside.

In terms of eating out, the majority of restaurants are mainly concentrated in major cities such as Cardiff and Swansea, and though most local pubs will sell food too, this tends to be more rustic fare. Foreign cuisine hasn't made great in-roads into the Welsh palate (apart from the ever-popular curry house and Italian restaurants) but the country certainly has some gems tucked away, with Michelin-starred The Walnut Tree setting the standard. With this flourishing enthusiasm for produce and heritage, it seems the image of Wales as being somewhat lacking on the culinary front is truly out of date.

Specialties: 

• Welsh rarebit (cheese on toast).
• Cockles.
• Caerphilly and goat’s cheese.
• Salt-marsh lamb (lamb raised on salt marshes to graze sapphire and sorrel, usually served with rosemary).
• Bara birth (fruit loaf made with tea-soaked raisins and currants).
• Laver bread (bread made with seaweed).
• Welsh cakes (scone-like small flat sweet pancakes made with sultanas or currants).
• Welsh cawl (a meat and vegetable broth).

Tipping: 

A service charge (usually 10-12.5%) might be included in the prices stated on the menu but it is more likely to be added to the bill at the end. This is technically an optional charge. Where 'service is not included', a tip of at least 10% is expected. Diners should check the bill thoroughly, as tipping is not required on top of a service charge. Tipping is not expected, but is welcomed, in bars and pubs if ordering at the bar.

Regional drinks: 

• Cider (popular drinks include Orchard Gold and Perry Vale).
• Beer (Purple Moose, Brains and Felinfoel are popular Welsh brands).
• Merlyn (cream liqueur similar to Irish cream).
• Penderyn (single malt whisky).