British Cuisine

Let's be honest, British cooking is never going to reach the heights of French or Italian cuisine.

Most British food is as bad as American, though not quite as bland and the portions, thank goodness, are smaller.

The Brits have invented a number of wonderful condiments to spice up their otherwise tasteless food.

Whereas American mustard is simply sweet yellow vinegar, English (not British) mustard is the real deal. It packs a kick and a punch, so apply it sparingly to meat and cheese.

Other condiments include mint sauce, HP brown sauce (which makes A1 seem incredibly wimpy), Branston Pickle, piccallilly, and horseradish sauce. 

You can find decent grub in pubs, especially the gastropubs. Or you can try a basic chip shop for the former national dish of fish and chips.

The current national dish is curry, usually eaten late at night after you've consumed copious quantities of lager, fizzy bitter, or real ale.