What is the least popular British food

English food: attempting to save one's honor

Oh yes, the English cuisine ... "Before you start, you are convinced that it really sucks, but afterwards you wish: If only it were." As devastating as the former French President Jacques Chirac, who died in 2019, his impression of British culinary art once told a mortally offended Tony Blair, it really isn't. But it is true that British cuisine has its reputation as the worst in the world - a survey of high school students who have just come home from their language holidays is recommended to check this. But it is also the case that the French are not entirely unfamiliar with chauvinism - and the food that language students get served with less paid host families in wrecked seaside resorts is often only remotely reminiscent of food.


To reduce English cuisine to this would mean indulging in common prejudices all too willingly. After all, the British have written major chapters in the history of good food. The decisive, decades-long work of Auguste Escoffier, the most important chef for modern kitchen culture, in the London luxury hotels "Ritz", "Savoy" and "Ritz-Carlton" is just one indication of many. But it is also true: the British always had to bring kitchen expertise into the country from outside. Even fish and chips, the island's national dish, can be traced back to Sephardic Jews.

... and export

On the other hand, it is precisely this openness to new ideas and influences that has made London the most exciting city for good food today. Fine dining in the classic sense can be celebrated here in the most noble way possible by Alain Ducasse, Pierre Gagnaire and Gordon Ramsay. At the same time, a brilliantly positioned new generation of top chefs (Clare Smyth, Angela Hartnett, Hélène Darroze and many others) and chefs ensure one of the highest Michelin star densities in Europe. But most of all, you travel to London to experience how young, relaxed restaurants in the outskirts delight with gorgeous, delicious food. It is mostly small, inconspicuous huts like the "Levan" in Peckham, the "Black Ax Mangal" in Highbury or the "Brat" in Shoreditch, where trends emerge today that, if at all, only appear years later. The quality is significantly higher than in comparable melting pot metropolises such as New York or Singapore, the professionalism of the players breathtaking, the quality of the local ingredients only comparable to France.

Rule, Brittania!

Add to this the variety of ethnic cuisines owed to colonial heritage that have influenced British food for centuries. Chicken Tikka Masala may officially be the most popular dish of the British, the Indian high-end restaurants in the capital, from »Gymkhana« to »Amaya« and »Kahani« to the resurrected »Tamarind« in Mayfair, but demonstrate confidently and in a variety of ways Kind of that Indian is one of the most delicious cuisines around. The same applies to the Chinese, which Alan Yau almost single-handedly placed on the pedestal that it deserves with hotspots like "Hakkasan", "Yauatcha" or "Duck and Rice". In his »Dinner«, Heston Blumenthal shows how incredibly delicious but also genuinely British cuisine can taste, where he draws exclusively on historical British recipes as inspiration for excitingly delicious new interpretations. The original British »St. Fergus Henderson's John «was not only responsible for the worldwide renaissance of nose-to-tail cuisine, it also shows, 25 years after its founding, how unmatchedly good Scottish game fowl (Grouse! Schnepfe !!) tastes - and how much it tastes It is worthwhile to realize very simple recipes with real devotion.

And then came Jamie

The invention of the world's most widely consumed food - the sandwich - was not even mentioned here, nor was there any mention of the unshakable magnificence of a real English breakfast with all the fixtures. And the sauces coveted around the world, from Worcester to Piccalilli to Gentleman’s Relish, with which the British know how to add flavor to their often spicy food, have to be satisfied with short answers. Because someone has to be asked for a standing ovation in front of the curtain: Ladies and Gentlemen, Mr Jamie Oliver! Some of his creations may be strange because of the adventurous mingling of a large number of aromas. His tendency to touch every meal with his sausage fingers before serving is also not state of the art. But the fact that he has managed to convince entire generations of lazy youngsters (including a lot of men) with enthusiasm, communication skills and sheer desire for good food move to venture back to the stove is a real achievement of the century. Whereby: The fact that he recommends fried peaches for roast pork is so sickly British that one can only wonder.