Winter is the best time to enjoy the British Cuisine

The Great British Breakfast is recognized around the world: content rich in protein and fat will give you the strenght to endure even the coldest days of winter. This popular dish is a mixture of grilled or fried foods, or a combination of eggs, bacon, sausages, tomatoes, mushrooms, pudding and toast, all served with tea.

In the recent decades, the British cuisine was enriched considerably, its dishes becoming more varied and more innovative. But also the traditional dishes experienced a great comeback. In great demand there are some combinations such as pheasant baked in bread sauce, backed beef and Yorkshire pudding with horseradish sauce, sausages and mashed potatoes with English pepper mustard, steak with onions and the famous shepherd’s pie with Worcestershire sauce.

Desserts are simple and nourishing: hot pudding with raisins and tart with strawberry cream filling, ginger pudding with hot sauce of ginger, apple pie, plum pudding or rhubarb pie or cookies filled with gooseberries.

The pubs in rural areas can are great places to taste the varieties of local beer served without pressure, with a hand pump or directly from the barrel, slightly cooler than the room temperature and famous for that subtle combination of sweet malt and bitter hop giving the beer an unexpected flavour that change from one locality to another.

In Scotland, residents are preparing for bad weather with venison (deer, partridge), Scottish kippers and soup, but also the iconic and famous haggis, a traditional blend of meat and spices cooked in a sheep's stomach. In Wales winter dishes are mutton soup, lamb and the crumbly white cheese called Caerphilly.