. . . beyond roast beef and Yorkshire pudding
Baked beans, bangers and mash, black pudding, Yorkshire pudding, fish and chips, steak and kidney pie, bread and butter, suet pudding, jam roly poly . . . the list is almost endless. Great British foods and don't forget regional delicacies like Welsh faggots or Scottish haggis.
British food at its most sublime! That's the way it used to be . . . with tinned fruit and artificial cream on a Sunday, and don't forget you had to eat bread and butter with it or you might be ill from all that fruit.
Since those heady days British food, or perhaps to put it more correctly the British way of eating has changed beyond all recognition. We now boast many of the world's great chefs and many fine restaurants. Living in the UK is no longer a culinary desert, with more and more people learning to enjoy the delights of good food. And now with our supermarkets stocking the more exotic and exciting ingredients, that were at one time only found in the realm of the chef, many of us are turning back to improving our own cooking skills. The upshot of all this is the mushrooming of cooking schools all around the UK, teaching from the beginner to the experienced amateur that wants to cook like the professional chef.