British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and itÂ’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the …
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