Tuesday, July 17, 2012

Britain Tastes Great

Guest Post from Nick Lowles

What is British food? Is it fish and chips, Coronation chicken or roast beef and Yorkshire pudding? Is it Lancashire hotpot or fried rice or apple pie and custard?

What we eat depends a lot on which part of the country our family comes from – and also where our parents and grandparents came from. So it also says a lot about who we are as a nation – in some ways we really are what we eat.

British cuisine says everything about the diverse nation we are. Like our nation, our food is a hybrid of colours and flavours from around the world. It has been shaped by over two thousand years of invasions, exploration, empire, immigration and globalisation.

Our new Britain Tastes Great campaign, launched in the eight-page HOPE not hate supplement in today’s Daily Mirror, is an attempt to remind people that our society has been transformed by immigration and the movement of people. Too often we dwell on the negatives; too often people say a multiracial and multicultural society cannot work. We say that it can and it is and our food demonstrates this clearly.

Tell us your Taste of Home and what the dish means to you Click!

We’ll be putting your favourite dishes together to prove what a multicultural and diverse society we are. By submitting your Taste of Home you will also automatically enter a draw with the chance to win a week’s holiday in a French country house during in 2013.

Take our Taste of Home challenge Click!

Olympians, celebrities and chefs are all joining our campaign in today’s Mirror but this is a campaign about us – the people who occupy the countries of Britain. With the Olympics just over a week away, we believe it is a good moment for us to actually celebrate modern Britain – OUR Britain.

We’ve created a new website so tell us your Taste of Home, find some recipes and learn a bit more about British food and through it prove that Britain is a better society for all its diversity.



  1. Steak & kidney pudding, followed by jam roly-poly and custard - but I'm not allowed it!

    1. I call your S&K pudding with Jam roly poly and custard.... and raise you Jellied Eels for starters followed by Pie 'n Mash and then Tapioca pudding.

    2. Or chacun à son goût.

    3. Indeed - you're clearly more masterly with your keyboard than I.

    4. I often have a need for symbols and other characters not found on the normal keyboard and find it useful to keep them in a Notepad file so that I can copy and paste as required. I keep one symbol/character on a line for clarity but you are welcome to copy (and add to) this selection:

      ¤ § ¶ ± † ‡ © ® ™ ° ² ³ √ ⅛ ¼ ⅜ ½ ⅝ ¾ ⅞ ⅓ ⅔ × ÷ à ç é ê è ô û µ ρ Ω π Π ∑ Φ α β ω λ …

    5. Your IT skills are evidently superior to mine - not difficult!

    6. They all came from Character Map in the first place but, since the code table was (considerably) enlarged, it can be very difficult to spot the character you want.

      Putting every character I need into a text file sitting on my task bar saves a hell of a lot of time!

    7. OK, Can we get back to food and waistlines now?

    8. According to Wikipedia "it's the waist on a human body — the narrow [sic!] point of the abdomen between the ribcage and hips".

    9. I can still remember when I was like that.

    10. Long term memory is the last bit to go.

  2. Definitely Kate and Sidney (my own recipe, of course)with a traditional ale (Abbot Ale will suffice), Spotted Dick and custard with a West Country cider, an hours break and English cheeseboard.....18 month mature Cheddar, Stilton, double Gloucester etc. Then a nice single malt digestif.