English foods explained
The United Kingdom may be the United State’s smaller, older brother, but the two countries don’t have as much in common as one may think. From ‘you alright?’ to queueing, it can take a while as an American to adjust the differences in culture. And the food is no exception.
There’s the tradition of the Sunday roast and the difference in crisps versus chips. A biscuit is served with tea, not doused in gravy and eaten as a breakfast entree. Portion sizes are noticeably smaller and no, you don’t necessarily tip for every meal you eat.
While it may take you a while to get adjusted to the differences in food and diet, we’ve listed four common and uniquely British foods that you’re likely to encounter during your first few days in the United Kingdom.
1. English breakfast. Also known as a ‘full English’ or ‘fry up.’
What is it: A hefty plate of eggs, sausage, black pudding (optional) and baked beans. Also with tomatoes, mushrooms and bread, which are typically fried.
History: Older than Queen Victoria, the traditional English breakfast is thought to stretch back to 13th century England. Once protected by the ‘gentry,’ an institution which protected the traditional values of ye olde English countryside, it wasn’t until the early 20th century that the English breakfast began to be enjoyed by most social classes.
Where to get one: If it’s in England and serving breakfast, there’s an 8/10 chance it’s on the menu. Even restaurants whose cuisine isn’t considered British will often offer up their take on the English breakfast.
American Equivalent: Pancakes, bacon, and scrambled eggs. (‘Diner breakfast.’)
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2. Sausage roll

What is it: Meat (or recently, meat substitute) wrapped in pastry.
History: The original ‘sausage roll’ was a combination of different types of meat or animal parts, seasoned with herbs and fried after being rolled in a mixture of egg and breadcrumbs. It’s thought that the addition of pastry came after the Napoleonic Wars with France, who had been selling a version of the pastry sausage roll since the 19th century.


Where to get one: Most traditional pubs or, if you’re a true Brit, Gregg’s.

American Equivalent: Corn dogs.

3. Scotch Egg

What is it: 
Egg, wrapped in sausage meat, which is hugged in bread crumbs and then baked or deep fried
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History:
 A matter of serious debate, there are a number of claims as to who actually came up with the baked egg treat. While the first printed recipe appeared in 1809, both the Royal grocer Fortnum & Mason and the town of Whitby in Yorkshire claim to have come up with the snack.


Where to get one: Corner shops, grocery stores, and pubs. Due to their popularity at picnics, they’re abundant during the spring and summer months.

American Equivalent: None.
4. A cup of tea. Also known as a ‘cuppa.’

What is it: A cup of tea, typically black. Milk and sugar optional. Best served with a biscuit on the side. 

History: Tea was brought over in the 17th century from India by the East India Company. Originally reserved for the wealthy, tea became more accessible by the 18th century and replaced gin as England’s drink-of-choice.
Where to get one: The real question is where can you not.

American Equivalent: Coffee from a drip pot.
Words and graphics: Taylor Paatalo | Subbing: Claire Chung