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From singing hinnies to Sunday roasts, Bedford bangers to the full English breakfast, our world-famous dishes are in our DNA, and our quirky regional specialities can transport you through time. Whether you are city hopping from London to Cardiff or taking the road trip of a lifetime in the Scottish Highlands, we have something delicious just for you – that you cannot find anywhere else. 

Hands picking up Indian food from a seclection of plates

Discover Britain’s most unique delicacies

Set off on a journey of food discovery and explore Britain’s local delicacies from the tips of Scotland to the toes of Wales. We’ve handpicked the most popular, and most peculiar flavours that make Britain the ultimate foodie destination. Discover everything there is to know about Scotch eggs, Sussex pond pudding and the unusual stargazy pie.



One of Britain’s greatest biscuits, the buttery, crumbly shortbread is synonymous with Scotland. Unlike many other biscuits, it is traditionally made up of just three ingredients – a good amount of butter, flour and sugar.  


Originally served to celebrate the raspberry harvest in June, cranachan is a delicious medley of layered seasonal fresh raspberries, cream, Scottish oats and whisky. Today it is one of Scotland’s most favoured deserts.

Arbroath smokies 

An Arbroath smokie is a hot-smoked haddock, traditionally originating in Arbroath. They are smoked in an enclosed barrel which helps produce the cooked (but not burnt), strong and smoky flavour.

Aberdeen angus beef

Known worldwide for its superior quality and the marbled appearance giving it that great distinctive taste, Aberdeen Angus is a breed of small cows that originate from the north-east of Scotland. 

Bartender putting shortbread on espresso martini


Scotland’s national dish conjures great curiosity. This savoury pudding is often eaten on Burn’s Night and traditionally consists of seasoned sheep’s offal, oats and onions encased in the stomach of an animal. Today there are many variations available, from vegan to venison.

Scottish tablet

This sugary sweet treat is not to be confused with English fudge. Crumbly in texture and even sometimes referred to as grainy, Scottish Tablet’s ingredients set it aside. Often enjoyed as it is, it also comes in multiple flavours such as the classic rum and raisin. 

Make it scotch


Bakewell pudding

Legend has it, that this delicious mistake was created by a Derbyshire cook back in the 1800s. Instead of adding the almond and egg mixture to the pastry, she spread it on top creating an egg custard – although also originating from Bakewell, it’s not to be confused with the tart.

Woman eating bakewell tart in front of bakery

Craster kippers

Acclaimed as the best British kippers, Craster kippers from the Northumberland village of Cratser are herrings soaked in brine before being cured over smouldering oaks for 16 hours. Usually served at breakfast with toast, and even sometimes a poached egg.  

Cumberland sausages 

The most curious of British sausages, this long – up to 50 cm – often coiled pork (chopped not ground) sausage is the ultimate addition to a cooked breakfast. Or better yet, served with mashed potatoes and onion gravy to create the British classic bangers and mash.

Grasmere gingerbread

Not quite a biscuit and not quite a cake, Grasmere’s gingerbread is a sweet and spicy Lake District delicacy originating from Victorian cook Sarah Nelson in 1854. Although internationally popular, the best place to get it is the original Grasmere Gingerbread Shop.

Grasmere Gingerbread

Yorkshire pudding

The fluffy and much adored Yorkshire pudding is a must-side dish for any Sunday roast, it can come filled with sausage and mash or used to create the base for classic toad in the hole. A simple batter of milk (or water) eggs and flour, is poured onto a preheated try to rise.

Young man standing behind the counter of a restaurant

Singing hinny

This oddly named sugar-free griddle cake is rich in both fat and taste, and is usually made with currents. A popular delicacy in Northumberland and Newcastle, they’re still made fresh in cafes across the North and often served with cream and jam like a scone.

Singing hinny

Pan haggerty

This traditional Northumberland veggie winter warmer is an unadulterated indulgence, combining layers of fried potatoes with butter and cheese before going under the grill until it all starts to bubble. Deeply satisfying comfort food and the perfect side dish to almost anything.

Wensleydale cheese

A much-loved favourite of Wallace & Gromit, Wensleydale’s medium flavoured crumbly cheese from Yorkshire is suited to sweet flavours. You will often find it with its most popular pairing, cranberry Wensleydale or accompanying an apple pie.

Wensleydale Cheese

Scouse stew 

A little-known fact, the term ‘scouse’ actually derives from ‘lobscouse’, a hearty stew of lamb or beef, potatoes, onions and carrots. It was traditionally eaten by seamen and dockers in Liverpool’s port, giving people of that region their name.

 Bowl of scouse stew at The Welsford Bistro, Liverpool Cathedral


Did you know that the Balti as we know it today, is claimed to have been invented in Birmingham in 1977? This very Indian one-pot dish is a type of quickly cooked meat curry and is served enthusiastically in pubs and Indian restaurants in every corner of Britain. 

Birmingham, West Midlands

Lincolnshire sausages 

This succulent sausage has two distinct characteristics; course ground pork and plenty of sage. Originating in Lincolnshire where the ample sage can be attributed to its low rainfall, these sausages are enjoyed all across Britain anywhere from breakfasts to bangers and mash.

Melton Mowbray porkpie

Served chilled or at room temp, Melton Mowbray’s porkpies are roughly chopped pork, in a jellied stock, encased in hot water crust pastry. Bakers in Melton Mowbray have been making these porky treats since the 1800s.

Cromer crab

Caught in the nutrient-rich waters just off the shores of Norfolk near Cromer Village, these crabs are distinctively flavoursome, tender and fragrant. Although one of Norfolk’s most famous exports, we recommend you enjoy these meaty crabs in the pretty coastal town they are caught in.

Cromer crab

Tiptree jam

Tiptree – a royal warrant holder – has been making jams since 1885, as well as a variety of curds and spreads. These all-natural products are made the good old way, with no artificial preservatives or GMOs. If it’s good enough for the Queen, it’s good enough for us!

Tiptree jam

Bath buns

A claimed favourite of Jane Austen, these brioche-like buns are topped with sweet or savoury toppings. The creation originated in Sally Lunn’s Historic Eating House, located in one of Bath’s oldest buildings.

High angle close up of tea and buns on a table

Bedfordshire clanger

Bedfordshire’s unusual snack, the Bedfordshire Clanger, was originally a boiled pastry with a savoury filling on one end and sweet on the other. Today they are more commonly baked but still contain that famous sweet and savoury combo, it’s dinner and dessert in one!

Eton mess

An assortment of whipped cream, broken meringue and strawberries or berries, the Eton Mess is said to originate from Eton College. Where a complete version of the desert was dropped at an Eton versus Harrow cricket match, creating this deliciously smashed desert. 

Eton Mess

Scotch eggs

London’s luxury department store Fortnum & Mason claim to have invented this hearty British pub favourite in 1738, which features a whole soft or hard-boiled egg, wrapped in sausage meat that’s then rolled in breadcrumbs before being baked or deep-fried. 

Scotch egg

Rye scallops

The East Sussex Rye Bay Scallop season runs from November to May, with an extra special week in February – the peak of the season when the scallops are at their plumpest – dedicated to celebrating this delicious little shellfish. 

Rye scallops

Cream tea

A south-west England classic, a cream tea is a combination of two British favourites – clotted cream-filled, jammy scones and…tea of course! According to tradition, the scone in a Devon cream tea should be split in half, with cream covering both sides and strawberry jam on top.

Traditional cream tea on a table with scones, jam and cream

Sussex pond pudding

Named for how the lemon, butter and sugar filling forms a “pond” on the plate, a Sussex pond pudding was traditionally a pastry filled with butter and sugar which is then steamed (or even boiled!) for hours – apparently, the famous lemon centre was added later. 

Cheddar cheese

Originating from Cheddar – a large village in stunning Somerset – this is a hard cows-milk cheese and a sandwich staple. The Cheddar Gorge Cheese Company produces an array of vintage cheese all year round - the only cheddar producer based in Cheddar to do so. 

Cheddar cheese

Stargazy pie

According to legend this peculiar pie with protruding fish heads – whole pilchards, eggs and potatoes topped with a pastry crust – is eaten only on Tom Bowcock’s Eve (23rd December), to celebrate his fishy catch during a stormy famine that ravaged the tiny port of Mousehole.

Pie and mash

Also known as pie, mash and liquor when served with its common parsley sauce accompaniment. Pie and mash are a London East End institution that went from feeding the working-class at the London docks to a current-day favourite of David Beckham’s.

Manzes pie and mash being eaten at a restaurant in Peckham, London

Cornish pasty

These iconic D-shaped, crimped, baked pastry goods are a must for all visits to Cornwall! Did you know, it’s only deemed a Cornish pasty if it’s traditionally made using beef, potato, swede and onion – can be enjoyed hot or cold, but recommended out of a paper bag!

Children on harbour wall fishing for crabs


Welsh cakes

Sometimes called bakestones, these sweet little bread cakes are cooked on a cast iron griddle rather than baked in an oven and can be enjoyed hot or cold. Traditionally Welsh cakes are not served with any accompaniment except a healthy dusting of caster sugar.


Glamorgan sausage 

These are no normal sausages! Glamorgan sausages are vegetarian, cheese – usually Welsh Caerphilly - and leek filled, coated in breadcrumbs and then fried. This meat-free sausage variation is thought to have been a byproduct of meat rations during the Second World War.

Glamorgan Sausages Frying

Welsh rarebit 

This is the ultimate cheese on toast! Welsh rarebit – or rabbit – is a grilled savoury cheese-based sauce consisting of ingredients such as flour, beer or ale, Worchester sauce, cayenne and mustard served on top of toasted bread. 

Welsh rarebit with laverbread ale

Caerphilly cheese

Wales’ sole native cheese is a hard, crumbly, white, cow’s milk cheese from the castle town of Caerphilly – Caerffili in Welsh. Caerphilly cheese was thought to be originally produced as a snack for Welsh coal miners and has recently been awarded a protected food name status.

Caerphilly cheese on crumpets, served on a plate


Although not actually a bread at all, Laverbread is a fine laver seaweed harvested from the south-west Welsh coastline that has been boiled for hours and then minced or pureed. Sometimes served rolled in oats, it’s a common Welsh breakfast accompaniment.


Great British dishes everyone needs to try

Child smiling and reaching for cake at an afternoon tea

Want to live like a local, eat like an Englishmen or sip like a Brit? Swipe below for several iconic dishes that will take you from breakfast through to dinner in Great British style. From the posh afternoon tea to the humble fish and chips, and from sausage’s best friend mash and Sunday’s traditional roast dinner, Britain has you covered three meals a day (or more), seven days a week.

Tuck into Britain’s hearty flavours