But these led into other videos of influencers attempting to cook “British” food.
For years the world has thought our food is unseasoned, stodgy, and boring — nothing could be further from the truth. It’s time to set the record straight. Here are the five biggest reasons British food gets a bad rap — and why they’re gloriously wrong.
Another influencer, @Thee_Lit_One, went on a self-styled “Top Boy food tour,” eating at Chicken Cottage, Morley’s, Greggs and a host of other high street staples. These are undeniably British and he is having a very authentic British experience but as a chef, this is also horrifying.
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2. They invent fake British recipes, then slag them off
I’ve watched Americans make Marmite sandwiches with three-inch-thick layers and say we hate joy. One video showed a “British dinner” of roast chicken, baked beans and cold coleslaw — all served on a paper plate with ketchup.
A couple of weeks ago, I was in the queue for Oyster Shack, a traditional seafood stall in the middle of Epping Forest, when a woman in front of me claimed that the British don’t have many seafood dishes, and this wasn’t “actually” British food.
When we talk about escargot, it’s fine dining. Jellied eels? Apparently a joke. The difference is snobbery.
4. They think we’ve always been bland (we haven’t)
While Colonial Britain and the slave trade represent dark chapters in our history, they also mean we’ve been bringing in global flavors for centuries — this isn’t something new. Historically, the British palate was more like Middle Eastern cuisine, with no separation between sweet and savory. Spices, nuts, dried fruits and herbs have always been part of British cooking.
We can’t just brush off slavery and the British Empire in exchange for some nice recipes — this country has left a clusterf*** of unforgivable things in its wake. But as a British person, I don’t know anything else. Can I loathe what happened while still loving the strong cultural identity multiculturalism has created in our food?
It goes without saying that we have appropriated foods without thought — I know I have. I still wince remembering the time I advertised an event as “Curries (from India)” when the dishes were mostly Bangladeshi, Pakistani and Sri Lankan. South Indian communities rightly kicked off, and I was called out and cancelled. It was mortifying — and deserved.
I called my friend Andi Oliver — broadcaster, chef, and one of the most articulate voices in food — and asked: can British cooking exist without multicultural influence?
So, where does that leave us?
When I asked my social media what they’d nominate as our national dish, it wasn’t chicken tikka masala. It was fish and chips — on the actual coast — and Sunday roasts. New contenders like “picky bits” made a cheeky appearance too (though let’s be clear: a hunk of cheese, some apple and grapes, a slice of pork pie, piccalilli and chutney with fresh bread and butter is a very British lunch, but a picky tea of M&S deli bits with potato smiley faces and garlic bread is not).
And while we’re at it — go to Mitch Tonks’ Rockfish in Dartmouth or Aldeburgh’s seaside chippy and tell me it’s not world class.
So, whatever our national dish is, what I am entirely confident about — is that British food is anything but boring and bland. It’s a brilliant hodgepodge of our history, diversity, and multiculturalism. It’s like no other food in the world and every single kitchen represents our unity. That’s one thing, at a time of external doom, that we should all be incredibly proud of.
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