British cuisine

Although it has consistently excelled in its desserts and puddings, in terms of its savoury dishes, British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of heavily cooked meats and vegetables that need to be accompanied by bottled sauces or heavily seasoned after cooking to make them palatable.

Related Topics:
Dessert - Pudding - Savoury

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Whilst this reputation has never been wholly deserved, as high quality fare has always been available to those who know where to find it, it is undeniable that food served in Britain has struggled to reach the same general standard of excellence that can be found across the English Channel in France.

Related Topics:
English Channel - France

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During the Middle Ages, British cuisine enjoyed an excellent reputation; its decline can be firmly traced back to the late 18th century when the majority of the British population began to move away from the land, and was compounded by the effects of rationing during two World Wars (rationing finally ended in 1954).

Related Topics:
Middle Ages - 18th century - Rationing - 1954

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In Britain today there is more interest in food than there has ever been before, with celebrity chefs leading the drive toward raising the standard of food in the UK. In 2005 British cuisine reached new heights when 600 food critics writing for Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world with the number one spot going to The Fat Duck in Bray, Berkshire and its chef Heston Blumenthal.

Related Topics:
Celebrity chef - 2005 - Restaurant magazine - The Fat Duck - Bray, Berkshire - Heston Blumenthal

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Food is a social class issue. What `Good food` is is not universally agreed .With their increasingly busy lifestyles, many Brits have become used to pre-packaged "ready meals" that require little preparation time.

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