British Food

A Restaurant Guide to London’s Shoreditch

London’s Shoreditch has always been on the cutting edge, a neighborhood outside the city center where musicians and artists could escape to and feel at home. Today, the area is still a place for London’s creative class to experiment and have more freedom than they would elsewhere, but now it’s the up-and-coming chefs and their hip, adventurous restaurants that line the area’s formerly gritty streets and alleyways.

Eat like a local in London.

Cheshire Yorkshire Puddings with Sage and Black Pepper

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Cheshire Yorkshire Puddings with Sage and Black Pepper

© Abby Hocking

Cheshire Yorkshire Puddings with Sage and Black Pepper

  • ACTIVE: 30 MIN
  • SERVINGS: 12 muffins or 8 popovers

Star chef Grant Achatz combines the crunch of a popover with the creaminess of Yorkshire pudding in these puffed breads. For maximum cheesy flavor, grated English Cheshire is added twice—stirred into the batter and then sprinkled over the top. 

  1. 1 1/2 cups whole milk 

  2. 1 1/4 cups all-purpose flour 

  3. 3 large eggs 

  4. 1 1/2 teaspoons kosher salt 

  5. 1 1/4 cups finely grated Cheshire or aged cheddar cheese 

  6. 2 teaspoons chopped sage, plus more for garnish 

  7. 1/2 teaspoon freshly ground black pepper, plus more for garnish 

  8. Rendered beef fat or unsalted butter, for greasing

  1. In a blender, combine the milk, flour, eggs and salt and puree until smooth. Transfer to a medium bowl and stir in 1 cup of the cheese, the 2 teaspoons of sage and 1/2 teaspoon of pepper. Refrigerate the batter for 30 minutes. 

  2. Preheat the oven to 425°. Set a popover or muffin pan on a baking sheet. Spoon 1 teaspoon of fat into each of 8 popover cups or 12 muffin cups and heat in the oven for about 10 minutes. Spoon the batter into the cups, filling them three-fourths full, and bake for about 25 minutes, until puffed and golden. Sprinkle the puddings with the remaining 1/4 cup of cheese and bake for about 3 minutes, until the cheese melts. Garnish with sage and pepper and serve immediately.

Bacon-and-Butter Sandwiches

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Bacon-and-Butter Sandwiches

© Marcus Nilsson

Bacon-and-Butter Sandwiches


Pastry genius Dominique Ansel gives the beloved English “bacon butty” a French accent by subbing slender baguette for the standard white toast. Flavor upgrade: Ansel replaces the traditional ketchup with sherry.

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  1. 8 slices of back bacon 
(see Note)

  2. 4 tablespoons unsalted butter, softened

  3. 2 teaspoons dry sherry

  4. Four 4-inch-long baguette pieces, split and lightly toasted

  1. In a large cast-iron skillet, cook half of the bacon over moderately high heat, turning once, until browned and the edges are crisp, 5 to 7 minutes. Transfer to paper towels. Repeat with the remaining bacon. 

  2. In a small bowl, blend the butter with the sherry. Spread it on the baguette bottoms. Top each with 2 slices of bacon, close the sandwiches and serve.


Back bacon includes a portion of both the loin and the belly. It’s available from British butchers and, or try a combination of Canadian bacon and thick-cut bacon.

How to Make an English Breakfast Worthy of the British Aristocracy

Visitors to Britain are often surprised that class is still a major factor in our daily lives. The middle and upper classes may have adapted their accents and professed a liking for soccer but they cannot shake off their backgrounds entirely. Nowhere is this division more apparent than in what we eat. The edible class divide has a long history. In Roman times the elite ate anchovies with wine whereas the peasantry consumed the ancient equivalent of aerosol cheese. At first glance, breakfast now seems free of such class distinctions. We all like bacon and eggs.

What Is Earl Grey Tea and How to Perfect It

According to Todd Chatterton, Director of Coffee and Tea at New York's Eleven Madison Park, Earl Grey—which consists of black tea flavored with Bergamot, a type of citrus—is one of the most fundamental, approachable types of tea, representing an "anchoring point in tea culture," due to its mild, balanced taste. "It's something that everyone has had once in their life."

Brits Don't Want Their Croissants to be Crescent-Shaped

It's difficult to bake a perfect croissant, but the classic French pastry is easy to define: a flaky crescent of buttery dough. Though people commit all sorts of crimes against croissants (like making them from substandard ingredients, drying them out and packing them in cellophane), they generally don't quibble with that definition. But Tesco, the UK's largest grocery chain, recently conducted a survey of its shoppers and found that a majority preferred its croissants to be straight, rather than crescent-shaped. The reason? Apparently, it's difficult to spread jam on a curvy croissant.

British Roast Vegetable Salad with Stilton

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British Roast Vegetable Salad with Stilton

© Anne Faber

British Roast Vegetable Salad with Stilton

  • ACTIVE: 20 MIN
  • SERVINGS: 4 as a side or 2 as a main

The British love a Sunday roast—it’s a weekly ritual that many enjoy with friends and family in the pub. Usually there’s chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side. Since there are often leftover vegetables, I’ve decided to come up with a salad that celebrates this often underrated side. -Anne Faber

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  1. 1/4 cup kosher salt

  2. 1 pound small, fresh beetroot

  3. 1 tablespoon extra-virgin olive oil

  4. 1 pound baby carrots

  5. 1 teaspoon butter

  6. 1 1/2 tablespoon honey

  7. 2 tablespoons whisky

  8. Thyme

  9. 1/4 cup walnuts

  10. 2 cups mixed salad leaves

  11. 1/4 cup Stilton


  1. 1 tablespoon honey

  2. 1 tablespoon coarse mustard

  3. 1 tablespoon white wine vinegar

  4. 1 tablespoon sunflower oil

  5. Coarse sea salt

  6. Pepper

  1. Preheat the oven to 350 degrees. Put the kosher salt into a baking dish. Wash the beetroot, pat dry and drizzle with the olive oil. Lay on the kosher salt and bake in the preheated oven for 1 1/2 hours until softened.

  2. After 50 minutes, wash the baby carrots, pat dry and put into a baking dish. Melt the butter and the honey, and mix them with the whisky. Drizzle over the carrots, sprinkle with thyme and toss, so the carrots are evenly coated. Bake in the oven for 30 minutes.

  3. Meanwhile, mix all the salad dressing ingredients in a little jar. Set aside.

  4. Dry-roast the walnuts in a frying pan until fragrant. Set aside. Once the vegetables are cooked through, take them out of the oven and leave to cool for 30 minutes. Put the mixed salad leaves onto a serving platter.

  5. Peel and quarter the beetroots; lay on the platter with the carrots. Crumble over the Stilton, add the walnuts, season with salt and pepper, and drizzle with the dressing.


Faber using earthy beetroot and adding a dash of whisky to give the carrots a smoky dimension. If you can’t get ahold of British Stilton, any other firm blue cheese will do.

5 British Comfort Foods to Make for the England Vs. Costa Rica World Cup Match

While England is already out of the World Cup, these five delicious British foods are guaranteed not to disappoint.

1. Shepherd's Pie
This classic British dish features chopped lamb with a mashed-potato topping.

2. Banger & Egg Sandwiches
Bangers (British slang for sausages), fried eggs and sharp cheddar cheese make up the filling for this fast breakfast sandwich.