15 Traditional English Foods and Drinks To Try on Your Next Trip

Fish and chips is probably England’s most iconic dish, which is funny given that it actually originated in 15th-century Portugal. But pedigree aside, there’s a reason this dynamic duo has become a staple in pubs and seafood restaurants everywhere. After all, it’s hard to argue with crispy, double- or triple-fried chips (fries, to our across-the-pond friends) and equally crispy battered fish, all perfumed with the tang of malt vinegar. When ordering at a seaside stall or traditional chippy, choose between fish options such as cod, plaice, and haddock; season to your own tastes; and opt for a side of mushy peas for the most traditional experience.

On cold, rainy days, there are few better comforts than holing up in a traditional pub and digging into a hearty steak and ale pie. In England, “pie” rarely means dessert, and warming meat pies (including steak and kidney pie, chicken and leek pie, and even curried balti pie) are all winter-friendly fare. Sometimes pies are self-contained (and served with mashed potatoes and parsley “liquor” on the side); other times, a pastry lid placed on top of a bowl of stew is enough to count. Either way, you’ll need a real appetite to take one down.

Speaking of pubs and pies, you can’t finish the equation without the third “P”—pints. And for the most traditional beer-drinking experience, it’s worth ordering a pint (or several) of well-kept “real ale,” or beer made according to tradition (and with English hops and malt), naturally carbonated, and served on cask, rather than force-carbonated and poured from a keg. Look out for pubs that have a Cask Marque plaque near their entrance as a designation of quality, and sample various classic styles, from best bitters and dark milds to pale ales and IPAs.

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If you’ve got a pint in one hand and you’re feeling a bit peckish, you could order typical pub snacks, such as salted peanuts, salt and vinegar crisps, or pork scratchings (crackling). Or you could do one better and opt for a scotch egg. Consisting of an egg (preferably not overcooked, so the yolk is still runny) enrobed in sausage meat, then rolled in breadcrumbs and deep-fried, they’re about as hearty as “snacking” gets, which is handy for mopping up that ale.

Feeling a little out of sorts after a night in the pub? Don’t worry, England has made a glorious culinary staple out of morning-after fare—notably, the legendary, over-the-top full English breakfast. Packed onto a single plate, you’ll find fried eggs and bacon, toast and sausages, black pudding and mushrooms, fried tomatoes and a glorious cascade of baked beans. Altogether, it’s a grade-A gut-buster … not to mention a hangover-vanquisher.

The Cornish pasty (pronounced pass-tea) was historically eaten by miners in Cornwall who could scarf the handheld pie as a restorative lunch. (And grab it by that thick crimped edge, so as not to dirty the rest.) Today, the pasty—which traditionally consists of crescent-shaped shortcrust pastry filled with beef, swede (rutabaga), and onion, though modern-day fillings can be very creative—isn’t just for those performing hard labor, but rather a delicious meal for whenever you feel your stomach rumbling.

Tea is serious business in England, as are scones (just try asking someone from Devon or Cornwall whether it’s better to slather on the jam or clotted cream first, and prepare for a vitriolic response). For the best of both, book an afternoon tea experience aboard a Thames river boat, on a double-decker bus, or even at Shakespeare’s Globe, where you can pick from dozens of tea varieties (including the traditional English breakfast or Earl Grey); nibble on towers of pastries and finger sandwiches; and—most importantly—savor those scones with whichever order of toppings you prefer.

Related article: The Do's and Don'ts of Afternoon Tea in London

If the full English breakfast is more of a greasy-spoon experience, then the Sunday roast is a hearty weekend meal dressed up with all the trimmings. You can head to a range of pubs and restaurants to take part in the beloved ritual: a roast typically comprises a meat entrée (beef, lamb, chicken, and pork belly are all stalwarts) or vegetarian alternative of your choice, with accompaniments ranging from roast potatoes and red cabbage to Yorkshire puddings and gravy.

Chicken tikka masala has long been considered one of England’s favorite dishes, and has been a curry-house staple for decades. The dish arose in the mid-20th-century, when immigrants from South Asia brought their culinary traditions to the UK, but adjusted recipes to fit more spice-sensitive English tastes. Often considered a milder cousin of butter chicken, or chicken makhani, chicken tikka masala is best appreciated with an order of basmati rice and garlic naan on the side.

Sure, toad-in-the-hole doesn’t exactly sound appetizing, but don’t worry—this popular dish has nothing to do with your amphibian friends. Instead, toad-in-the-hole consists of sausages baked into savory, puffy Yorkshire pudding batter, which is then served with gravy on the side (as well as roast vegetables or mashed potatoes as optional accompaniments). It’s unabashedly hearty, simple to prepare, and a pleasure to devour.

Fish and chips isn’t the only way to eat fried fish in England. Make a beeline for the coast, and you’re bound to encounter whitebait: tiny, whole fish which are lightly floured, flash-fried, and served with a squeeze of lemon juice (or aioli on the side, if you’re feeling posh). It’s worth overcoming any squeamishness to tuck into this addictive, crunchy, salty snack (which is, naturally, a welcome accompaniment to a pint or two).

There are few greater pleasures in the English gastronomical pantheon than sticky toffee pudding. Typically served in tradition-minded pubs, inns, and restaurants (and best savored in the chilly wintertime), this rich dessert consists of a moist cake studded with chopped dates, ladled with glossy toffee sauce, and frequently topped with a scoop of ice cream (or slug of cream or custard) as a bonus.

If sticky toffee pudding is a winter must-have, then trifle is a staple of summery garden parties up and down England. This layered dessert—best served in a deep glass dish, so all its strata can be admired—originated centuries ago, and is typically made with alternating rounds of sherry-soaked sponge or loaf cake, fresh fruit, cream, and sometimes jelly or custard, though ingredients can vary depending on seasonal availability and personal taste.

Another summery English dessert, Eton mess is a counterpoint to the trifle’s ordered precision: it is, true to name, a little bit chaotic. Named for Eton College, the boys’ boarding school where it was created, the dessert consists of smashed meringue mixed with whipped cream and fresh strawberries. It may not be a looker, but it’s as classically English as a bowl of strawberries and cream at Wimbledon.

Insider info: Eton mess is the staple dish of the annual Eton-Harrow cricket game, and rumor has it that the dessert came to be after an errant labrador sat on a meringue during one such game. True? Maybe not. But it makes for a good anecdote.

You know that Christmas is on its way when you start seeing mince pies popping up in grocery stories, shops, and bakeries across England. The sweet, miniature tarts are made with mincemeat—thankfully not beef, in this case, but a mixture of sweetened dried fruits, spices, and brandy whose origins date to medieval tradition—and can be served with an additional dollop of brandy cream on top if you’re feeling especially decadent.