Foods of England
“Cooking in England, when well done, is superior to that of any other country in the world.”
Every traditional dish, every original receipt*, every classic cookbook.
Where we're up to...
Yes 'receipts' ('recipe' is French). On the way to restoring the glory of English food – finding the story behind every single traditional dish... with thousands of dishes listed, original receipts, and major historical cookbooks online.
This site is a tribute to the Foods of England project. For more information see the About page.
Today's Specials...
See the full list of cookbooks
Fancy some Feasting?
Want a dish to match the date? see the Diary.
Want to know how to measure stuff? You'll need English Weights and Measures.
The English collection of Piquant Table Sauces is quite unique. Start with Worcester Sauce and Yorkshire Relish.
Did the Puritans really ban mince pies? Probably not...
Discover Roast Badger, and the Ilchester Badger Feast.
Which came first, Curry or Fish-and-Chips?
What did Captain Scott take with him to eat?
When did we last eat horsemeat in England?
Beef Wellington – thoroughly English and completely Victorian? Or French, named in America after an Irishman in the 1920’s?
Scotch Eggs – a tale of disinfectant.
Which is the real thing? Abernethy Biscuits or Digestive Biscuits?
Was Sally Lunn a Huguenot Maid, or just a spelling mistake?
Everything you ever wanted to know about Thieves’ Vinegar.
Explore Pandewaff, the Wigan Slappy and the Omnibus Pudding. Discover the strange origins of Lasagne (Loseyns), Chine, and Hindle Wakes.
Trace the history of familiar favorites: Marmite, Dairylea, Bath Olivers, Cornflake Cakes, and Twiglets.
Foods inspired by the royal family