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Accommodation,
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Food and drink,
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Food and drink
EATING OUT
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FOOD IS AVAILABLE IN SANDWICH BARS, CAFES, FISH AND CHIP
SHOPS, FAST FOOD CHAINS, PUBS, RESTAURANTS, TAVERNS, INNS
AND GOURMET RESTAURANTS. ALL TYPES OF CUISINE INCLUDING
CHINESE, INDIAN, FRENCH, ITALIAN, TURKISH, GREEK, WEST
INDIAN, AFRICAN, MALAYSIAN, HUNGARIAN AND KOSHER ARE
AVAILABLE AT REASONABLE PRICES.
TYPICAL MEALS
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BREAKFAST: COLD CEREAL OR PORRIDGE, FOLLOWED BY SAUSAGES,
BACON, EGGS, FRIED TOMATOES, TOAST, BUTTER, JAM AND TEA OR
COFFEE.
LUNCH: ENGLISH MEAT PIES - PASTRY FILLED WITH PORK, CHICKEN
OR STEAK AND KIDNEY; CORNISH PASTIES - FLAKY PASTRY
CONTAINING MINCED BEEF, ONION AND POTATO; SCOTCH EGGS -
HARD BOILED EGGS WRAPPED IN SAUSAGE MEAT AND BREAD CRUMBS
AND DEEP FRIED; SHEPHERDS PIE - MINCED BEEF OR LAMB WITH
HERBS AND ONIONS TOPPED WITH MASHED POTATOES; BUBBLE AND
SQUEAK - CORNED BEEF, CABBAGE AND POTATO FRIED UNTIL CRISP;
TOAD IN THE HOLE - SAUSAGES IN A BATTER BASE; BANGERS AND
MASH- SAUSAGES AND MASHED POTATOES AND FISH N'CHIPS - COD,
PLAICE OR HADDOCK DEEP FRIED IN A BATTER AND SERVED WITH
CHIPS/FRENCH FRIES AND VINEGAR.
TEA: CREAM TEA - SCONES TOPPED WITH JAM AND CREAM;
SANDWICHES SUCH AS CUCUMBER, TOMATO, CRESS AND SMOKED
SALMON. THESE ARE SERVED WITH EITHER INDIAN, CEYLON,
CHINESE OR GOOD BRITISH EARL GREY TEA.
DINNER:
SPECIALITIES CHANGE FROM REGION TO REGION:
LONDON: EELS ARE SERVED JELLIED OR STEWED.
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SOUTH: STEAK AND KIDNEY PUDDING - SUET CRUST PASTRY FILLED
WITH MEAT AND STEAMED; BREAD AND BUTTER PUDDING -
BREAD, BUTTER, SUGAR, CREAM, VANILLA, SULTANAS AND JAM
BAKED AT A MODERATE TEMPERATURE; QUEEN OF PUDDING - BREAD
CRUMBS, EGG, MILK WITH LEMON OR CHOCOLATE FLAVOUR BAKED AND
TOPPED WITH MERINGUE.
WEST COUNTRY: THE SPECIALITY HAS TO BE THE FISH. LOBSTER,
CRAB, TORBAY SOLE, SMOKED MACKEREL OR SALMON. STARGAZY PIE
- PILCHARDS OR HERRING IN A PASTRY PIE WITH THEIR HEADS
PEEPING OUT OF THE CRUST
EAST ANGLIA: THIS AREA IS WELL KNOWN FOR ITS FRESHLY GROWN
VEGETABLES AND FRUIT, SUCH AS ASPARAGUS, PEAS, POTATOES,
PARSNIPS AND CABBAGE AND STRAWBERRIES. GAME SUCH AS GEESE
AND TURKEY ARE COMMON. SEAFOOD IS PLENTIFUL AND RANGES FROM
HERRINGS, WHITEBAIT, OYSTERS. A TYPICAL LOCAL SPECIALITY IS
EEL PIE.
MIDLANDS: THE HOME OF THE FAMOUS PORK PIES. THESE PIES
CONSIST OF A PASTRY CRUST CONTAINING HARD BOILED EGG, OX
TONGUE, VEAL AND PORK. ANOTHER SPECIALITY IS ELVERS, THESE
ARE TINY EELS ABOUT THE SIZE OF A BEANSPROUT SERVED FRIED
WITH ONIONS AND HERBS. FOR DESSERT DO NOT MISS DERBYSHIRE
BAKEWELL TART, AN ALMOND CUSTARD IN A CRUST SPREAD WITH
RASPBERRY JAM. ALSO TRY SHREWSBURY CAKES, A CAKE OF CARAWAY
SEEDS AND LAST BUT NOT LEAST BRANDY SNAPS A CYLINDER SHAP
BISCUIT OF SUGAR AND BUTTER FILLED WITH WHIPPED CREAM.
NORTH: HERE THEY ARE FAMOUS FOR THEIR POTTED SEAFOOD.
POTTED TWEED SALMON OR POTTED SHRIMPS ARE AT THEIR BEST
NEAR MORECAMBE BAY. LANCASHIRE HOTPOT IS GEST IN LIVERPOOL.
THIS IS A BEEF AND ONION CASSEROLE, TOPPED WITH SLICED
POTATOES AND COOKED AT A LOW HEAT.YORKSHIRE PUDDINGS AND
DRY SALTED HAM ARE POPULAR IN YORK. GINGERBREAD IS VERY
POPULAR IN THE LAKE DISTRICT AREA AND MAY BE EATEN WARM OR
COLD WITH WHIPPED CREAM.
WALES
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WELSH RABBIT OR RAREBIT - MELTED CHEESE WITH MUSTARD AND
ALE ON BUTTERED TOAST AND GRILLED FOR A FEW MINUTES; WELSH
CAWL - HOTPOT CONSISTING OF MUTTON AND SMOKED GAMMON,
BOILED WITH POTATOES, CARROTS AND LEEKS; COCKLES - FRIED IN
BREADCRUMBS WITH SPRING ONIONS; BARBECUED LAMB OR LAMB
STUFFED WITH APRICOTS AND ROASTED IS EXCELLENT; LEEK IS THE
FAMOUS NATIONAL SYMBOL AND IS SERVED IN SOUPS AND SALADS;
DESSERTS INCLUDE WELSH APPLE FLAN, WELSH APPLE DELIGHT AND
SNOWDON PUDDING SERVED WITH SHERRY SAUCE AND LEMON.
SCOTLAND
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COCK-A-LEEKIE - IS THE NATIONAL SOUP, CONSISTING OF
CHICKEN, PRUNES AND LEEKS; SCOTCH WOODCOCK - TOAST BUTTERED
WITH ANCHOVY BUTTER AND A CREAMY SAUCE; SALMON, OYSTERS,
LANGOUSTINE AND SCALLOPS ARE FRESH AND TASTY AND SERVED IN
MANY DIFFERENT WAYS; BEEF IS THE FAVOURITE IN THE ABERDEEN
AREA AND SPECIALLY GARLIC STEAK, ONIONS, WHISKEY AND GARLIC;
PHEASANT, GUINEA FOWL, QUAIL AND HARE ARE COMMON IN CERTAIN
MONTHS AND IS BEST SERVED WITH A SWEET AND SOUR SAUCE;
HAGGIS IS ONE OF THE MOST FAMOUS DISHES - SHEEPS INNARDS
CHOPPED AND MIXED WITH ONIONS, BEEF SUET AND SEASONING
STUFFED INTO A SHEEPS STOMACH BAG AND BOILED. THIS IS
SERVED WITH MASHED POTATOES AND TURNIPS, KNOWN TO THE SCOTS
AS CHAPPIT TATTIES AND BASHED NEEPS.
TYPICAL DRINKS
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SHERRY IS COMMON AS AN APERITIF, PORT IS OFTEN SERVED WITH
CHEESE AND AFTER DINNER. BEER IS THE FAVOURITE AND THE
PREFERRED ENGLISH BEER IS THE BITTER. BITTER IS CLEAR AND
LIGHT COLOURED AND FLAVOURED WITH MALTED BARLEY, HOPS AND
YEAST. WHISKY IS ALSO COMMON.
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