Famous for its temperate climate, romantic drizzle, a rich history with a long monarchy and countless iconic sights, Britain seems to have it all to offer visitors. However, when it comes to its cuisine, a persistent stereotype still prevails: bland and uninspiring. Is this just a misconception or are there deeper stories behind this overlooked taste?
Dishes with curious names like “bubble and squeak” (a dish of leftover vegetables fried with mashed potatoes), “spotted dick” (a steamed pudding with raisins) or “rumbledethumps” (a mixture of mashed potatoes, cabbage and onions) are often met with outright disapproval. So much so that if you Google “what is Britain’s national dish?” the answer is “chicken tikka masala” – an Indian-inspired chicken curry, said to have been developed in Britain by Bangladeshi immigrants in the 1960s. This further reinforces the image of British cuisine as “borrowing” from the diversity of other cultures.
Famous British dishes such as mashed potatoes and steamed pudding with raisins are often criticized as bland and lacking in highlights.
Not only stopping at direct comments, British cuisine has also become the subject of countless memes on social networks. One of the most widely circulated humorous images is the meme with the content: "Conquering a quarter of the world for spices but using nothing". The deep meaning behind this saying reminds of the history of the British empire that established countless colonies around the world, controlling the supply of rare spices with huge profits. Although somewhat exaggerated, this meme has truly reflected the way many people around the world perceive the "indifference" in British dishes.
British cuisine has received many negative reviews for being bland and lacking in appeal.
But is this the inherent nature of British cuisine? According to Manchester's Finest, during the Middle Ages, British cuisine enjoyed a golden age, highly regarded around the world, especially for its roast beef. Roast beef was even hailed as the best dish in the world. However, things began to change dramatically during World War II in the 1940s. Severe food rationing was introduced, severely limiting sugar, meat, and many other ingredients, turning eating from an experience of enjoyment into a mere act of survival.
The reputation of British cuisine was further damaged when American soldiers landed in Britain during the war. They openly criticized local dishes, and this sentiment quickly spread, contributing to a negative view of British cuisine in the minds of the international public.
The reputation of British cuisine was further damaged when American soldiers arrived in Britain during the war. They openly disparaged local food, and this view spread.
Dr Lindsay Neill, Senior Lecturer in Tourism Management at Auckland University of Technology, explains that traditional British cuisine is often seen as “overcooked, heavy, bland, with all the colour drained away”. He even shares a personal story about how his aunt once boiled cabbage for four hours, leaving a “haunting smell” that still lingers. “Overcooked is not a cuisine,” he insists, arguing that eliminating the habit of overcooking would solve many of the problems people complain about with British food.
The underlying cause of this “overcooking” habit is rooted in historical context. The British were often poor, meat and fish were not fresh, and lacked refrigeration, forcing them to cook thoroughly to ensure safety. This habit, though outdated, still affects home cooks despite significant improvements in cooking skills today.
The British were often poor, meat and fish were not fresh, and without refrigeration they had to be thoroughly cooked. This habit affected home cooks, although today cooking skills have improved significantly.
But Dr. Neill also points out a key point: many other countries, like France and China, have gone through periods of poverty and yet have developed rich cuisines. He explains that cuisine is deeply influenced by abundance and scarcity. Britain had plenty of beef and sheep, so they were used extensively, even the less desirable parts like offal, resulting in dishes like “black pudding.” Meanwhile, Asia had an abundance of local herbs and spices, creating a variety and explosion of flavors.
As meat became less scarce and people had more disposable income, they began to seek out exotic, spice-filled dishes instead of a diet heavy on meat and offal. Mylam Sloan, owner of The Patriot pub in Devonport, also believes that Britain's "popular" culture has affected the marketing of its cuisine. The British pride themselves on their working-class roots and simple culture, which in turn affects the way they prepare and present their food. He frankly shares that poor chefs have tarnished the reputation of British cuisine, especially in the 1980s when "no one knew how to cook" and relied on simple cookbooks.
While French cuisine benefited from the “greatest marketing campaign in the world” by King Louis XIV in the 17th century, when he established lavish courts and promoted the best of everything French – from fashion to cuisine, turning French culture into a symbol of the upper class, British cuisine lacked a similar “launch pad”. This made French snails more appealing than British frozen eels.
While the global stereotype of British cuisine’s lack of appeal persists, a number of talented young chefs are working hard to change the landscape. Tommy Banks, the youngest chef in Britain to win a Michelin star, uses his family farm to create complex, modern dishes with a strong local flavour.
At the same time, big names like Gordon Ramsay and Jamie Oliver are also contributing to the image of British cuisine on the international stage. Time will tell whether these efforts can change the world's perception and bring British cuisine back to its past glory.
