UNITED KINGDOM

• Island country located off the

northwestern coast of
mainland Europe.
• The United Kingdom comprises the
• whole of the island of Great
Britain—which
contains England, Wales,
and Scotland—as well as the northern
portion of the island of Ireland.
• The capital is London, which
is among the world’s leading
commercial, financial, and
cultural centres.

• the United Kingdom is

surrounded by sea.
 FOOD INFLUENCES
• Romans brought cherries, cabbages
and peas, as well as improving the
cultivation of crops such as corn
• The Saxons were excellent farmers and
cultivated a wide variety of herbs.
• The Vikings and Danes brought the
techniques for smoking and drying fish
• The Normans invaded the country and
adopt the eating habits! They encouraged
the drinking of wine and even gave words
for common foods – mutton and beef.
• Britain has always been a great trading
nation.
• Saffron was first introduced the
importation of foods and spices from
abroad has greatly influenced the British
diet.
• In Tudor times, new kinds of food
started to arrive due to the increase
in trade and the discovery of new
lands. Spices from the Far East,
sugar from the Caribbean, coffee
and cocoa from South America
and tea from India. Potatoes from
America began to be widely grown.
• The growth of the Empire brought new
tastes and flavours – Kedgeree, for
example, is a version of the Indian dish
Khichri and was first brought back to
Britain by members of the East India
Company.
• chinese, indian, italian, french, american,
spanish, thai, reflecting the ethnic diversity
of Britain today as well as the modern ease
of travel.
So what is British cuisine?
• Roast Beef and Yorkshire Pudding, Steak
and Kidney Pie, Trifle are the dishes that
everyone associates with Britain
• Yorkshire pudding , It is a versatile
food that can be served in numerous ways
depending on the choice of ingredients,
the size of the pudding and the
accompanying components of the dish.
 A BRIEF HISTORY
• English food has been influenced by foreign
invaders: First came the Vikings, followed in
by the Romans, and even the French.
• The impact of the Franco-Normans is clearly
reflected in the common use of their spices:
saffron, mace, nutmeg, pepper, ginger and
sugar.
• The British Empire’s colony in East Asia
brought tea to England, and in return, the
English took it to India.
 A BRIEF HISTORY
• From the English relationship with India came
the obsession with curry, spicy sauces and
condiments which now are such an intrinsic part
of English cuisine.
• During the Second World War, food rationing of
the most essential ingredients – meat, sugar,
butter and eggs – continued until early into the
1950’s. It is from these years that England gained
a reputation for poor cooking and became a
gastronomic story worldwide.
FAVORITE DISHES
• three national dishes. Roast Beef and
Yorkshire Puddings, Fish and Chips, third
– Chicken Tikka Masala.
• Fish and chips, England’s traditional take
away food
• British puddings are renowned, they are
the perfect dish on a wet, winters' day.
• Pies and Pasties are another English
favorite, again sweet and savory.
FAVORITE DISHES
• "Nursery food" or "comfort food" is much
loved by the English and puddings are a
highlight.
• The oldest type of pudding, coming from the
French word "boudin" is pudding in skins, most
famously black pudding – England’s blood
sausage that's a component of the hearty
English breakfast.
• In England, no meal is complete without
dessert, often a bread and butter pudding is key.
FAVORITE DISHES
• Bangers and mashed, otherwise known
as sausage and mashed potato.

• Apple crumble, is one of most

England traditional dessert or pudding.
SCOTTISH CUISINE
 HISTORY
• The first recorded race to inhabit this land were widely
regarded to be the Picts, described as a ‘tribal association
of hunter-gatherers’, they originally lived in an area of
Scotland known as Pictavia, which lay to the north and
east of the country.
• They did however leave a legacy of brewing and their
meager diet of fish, vegetables and game would almost
certainly have been supplemented by Heather ale.
• Scottish soil was arable and perfect for growing oats and
barley, which was reflected in many medieval recipes
including bread and oatcakes.
 HISTORY
• The arrival of the Vikinngs brought new cooking and
preservation techniques, alongside improved forms of
brewing. ‘Salting’, a technique created by the Norsemen
to preserve food on long journeys and ‘smoking’, a
style of cooking that would have added new depths of
flavour to fish and meats were quickly adopted.
• New breeds of cattle and sheep were also brought to
Scottish shores by Scandinavian settlers, it is thought
that the most famous of Scots cattle breeds, the
Aberdeen Angus, descended from this lineage.
 MEDIEVAL TIMES
• France, Spain and Italy, influence their cuisine
• Fish was also very popular due to strict religious
observance
• Salt however was considered a major luxury and
would only have been used by the royal families
of the age.
• It was during the late medieval period that
records of Scotland's national dish, haggis are
found for the first time.
 16 th CENTURY
• The potato first arrived in Scotland in the
late sixteenth century and quickly became a
staple in the diet of its people.

• By 1857, the famine was over and crops of

potatoes became abundant again. They
have formed an important part of the
Scottish diet ever since and can be found in
traditional dishes such as haggis, neeps and
tatties.
 16 th CENTURY
• In the 16th century a touch of Gallic chic
came with the French cooks at Mary Queen
of Scots’ court introducing new methods
of food preparation including the
introduction of rich sauces. The French
‘escalope’ became the Scottish ‘collop’ and
‘Hetoudeau’-a boiling fowl- became the
Scottish ‘Howtowdie’.
 MODERN TIMES
• mass immigration to Scotland from Italy, China, the
Middle East, India and Pakistan has led to new
cultures influencing Scottish cuisine in amazing
ways.
• The Italians reintroduced the emphasis on fresh
produce and a love of ice creams and sweet desserts,
while those from Asia introduced better forms of
spices.
• Fish is a staple of Scotland
• Scotland’s national dish is haggis, a savoury meat
pudding, and it’s traditionally accompanied by
mashed potatoes, turnips and a whisky sauce.
• the national drink – whisky.
 MODERN TIMES
• Situated in northern Europe, Scotland is one of the four
countries which make up Great Britain along with the Isle of
Wight, the Isle of Man and the Scilly Isles, also collectively
known as the United Kingdom. . It has a border to the south
with England but is three quarters surrounded by sea with a
coastline of approximately 3,700 km along the Atlantic Ocean
and North Sea. Scottish territory also includes around 180
islands, including the Hebrides or Western Isles, the Orkney
Islands, and the Shetland Islands.

• Scotland can be divided into 3 areas....

The Upper Lowlands This is the area that lies just north of the
UK/Scotland border. This is an agricultural region and has
some beautiful rolling hills and greenery.
 MODERN TIMES
• The Central Lowlands This area is the most
industrial, urban, and populated, region containing
the big urban cities of both Edinburgh and
Glasgow.
The Highlands & Islands This region covers
about 50% of Scotlands' landmass and has the
wildest and most dramatic scenery. Towering
peaks, cold deep lochs, and windswept islands
make this area unforgettable. There are almost 800
(790 to be exact) Scottish islands, and only 130 are
still inhabited by man.
 MODERN TIMES
• There are only 6 officially recognized cities in
Scotland - Aberdeen, Dundee, Edinburgh, Glasgow,
Inverness and Stirling
• Scotland is home to one of the oldest universities in
the world, the University of St. Andrews, which was
founded in 1410
• The Scots have learned over the years to make the best
use of the offerings nature handed to them in
Scotland, from the rugged mountains, lakes, sea lochs
and streams, to the fertile valleys and moorlands.
• The climate of Scotland is relatively temperate in the
southern and central parts but the highlands and
islands are subject to particularly harsh winters.
 HISTORY
• Evidence shows that hunter-gatherers first came to Scotland from Europe around
7000BC. They fished in the many rivers and streams, hunted in the mountains and
on the moorland. Early settlements show cattle, sheep, and pigs were kept
alongside basic crops of oats and barley. Around 2500 Northern and central
Europe immigrants appeared and by 700 BC, those we now know of as Celts
settled here from their native Ireland forced by severe food shortages.
Scottish food was also heavily influenced by the arrival of the Vikings in the 9th
century. With them they brought different cooking methods such as smoking, and
what is now known as the ubiquitous breed of cattle the Aberdeen Angus.
In Scotland, there have also been influences from the French who for many
centuries had a close alliance with Scotland, particularly around the 16th century
when Marie de Guise Lorraine married the king of Scotland, James V and brought
French chefs and their cuisine to the Scottish Court. Oats and barley remained the
staple crop for the working mans’ food in Scotland and porridge, made
with Scottish oats, became not only a cheap food but also one which was plentiful.
• Cooking for the poor and farm workers was a cauldron over an open fire and
included porridge, stews, broths, and soups. Wheat was very hard to grow in
Scotland with the difficult climate and poor soil and the wealthy were easily
identified, as their diet would include bread and pastry and the use of spit roasting
for meat, a dish inaccessible to the poor
 STRUCTURE OF MEALS
• Breakfast is made up of egg, black pudding, lorne
slice which a kind of flat sausage, Ayrshire bacon and
sometimes potato scones although in these hectic
times a more simple breakfast is often preferred such
as porridge which is still very popular. The main meal
of the day can be either at lunchtime (any time
between 12.30 and 2pm) or in the evening and
traditionally consists of 'meat and two veg' followed
by a dessert. Rich warming soups have also always
played a vital role in Scottish cuisine. The Scots are
also well known for their teatime recipes such
as shortbread and Dundee Cake.
 POPULAR DISHES
Haggis
• a savoury pudding
containing sheep's
pluck; minced with
onion, oatmeal, suet,
spices, and salt, mixed
with stock, and cooked
while traditionally
encased in the animal's
stomach though now
often in an artificial
casing instead.
 POPULAR DISHES
Short bread
• a traditional Scottish
biscuit usually made
from one part white
sugar, two parts butter,
and three parts oat flour.
• Other ingredients like
ground rice or corn flour
are sometimes added to
alter the texture.
 POPULAR DISHES
Porridge
• a food commonly eaten
as a breakfast cereal dish,
made by boiling ground,
crushed or chopped
starchy plants—typically
grain—in water or milk.
 POPULAR DISHES
Black Pudding
• a type of blood sausage
originating in Great
Britain and Ireland. It is
made from pork blood,
with pork fat or beef
suet, and a cereal, usually
oatmeal, oat groats or
barley groats.
 POPULAR DISHES
Scotch Pie
• is a small, double-crust
meat pie filled with minced
mutton or other meat. It
may also be known as a
shell pie or mince pie to
differentiate it from other
varieties of savoury pie,
such as the steak pie, steak
and kidney pie, steak-and-
tattie pie, and so forth.
 IRISH CUISINE
• IRELAND –an island in northwestern Europe in
the north Atlantic ocean.
• Low central plains surrounded by coastal
mountains
• The island is bisected by the river Shannon, which
at 360.5km
• ESTUARY the longest river in Ireland
• Hilly , central lowland composed of limestone
surrounded by a broken border of coastal
mountains.
• Ice – smoothed rock , mountain , lakes , glacial ,
valleys , and deposits of sand , gravel and clay mark
the passage of the ice.
It was altered quality by the English Conquest of the early 17th century ,
which introduce a new agro-alimentary system of intensive grain
based agriculture.
- Large areas of land were turned over to cereal and a large portion of
the population were confined to more marginal agricultural areas.
- In the 18th century the potato became just about the only food the
poor could afford.
- Potato is the often associated with ireland and “Irish potato” has
come to mean any dense white potato with a starch content.
- Many elements of Irish cuisine were abandoned during that time ,
with the loss being particularly acute between the Great Famine of
the mid 19th century and the mid 20th
- 21st century , much of Irish cuisine was being revived. Traditional
Irish dishes include Irish stew ( made with lamb , mutton , or goat
) , bacon and cabbage (with potatoes) boxty (potato pancake) Coddle
(sausage , bacon , and potato) colcannon (mashed potato , kale , or
cabbage and butter ).
FOODS OF THE IRISH STAPLE FOOD
• Potatoes , grains (especially oats) and dairy products.
• Potatoes still appear at most Irish meals , with potato
scones.
‐ Known for the quality and freshness of its ingredients.
‐ Cooking is done without herbs or spices , except for salt
and pepper.
‐ Foods are usually serve without sauce or gravy.
‐ Irish are been accomplished cheese makers for centuries.
Makes about 50 type of home made “farmhouse” cheeses.
‐ soups of all types , seafood and meats also play important
roles in the Irish diet.
‐ soups are thick , hearty and filling whit potatoes , seafood
and various meats.
- Most common meats are beef , lamb and pork.
- IRISH Stew has been recognized as national dish for at least 2 centuries.
- Bread is an important part of Irish culture. Fresh soda bread , crusty brown bread made from
whole-wheat flour and butter milk.
- It is their national dish.
- Common beverage everyday is TEA.
- Popular alcoholic beverages include WHISKEY , BEER AND ALE.
• FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
‐ Christmas dinner is the most festive holiday meal of the year.
Christmas Dinner:
• Kidney soup
• Christmas goose (roasted) with chestnut stuffing and port sauce
• Garden peas with fresh mint
• Potato oat cakes
• Christmas cake and mince pies
All saints Day dinner
• Nettle soup
• Colcannon
• Poached plaice Fillets
• Soda bread
• Barm brack
• Carrot pudding
 MEALTIME CUSTOM
• BREAKFAST included soda bread , pancakes , porridge ,
eggs and various meat products ,
• DINNER , the main meal of the day , used to be eaten at
lunchtime. A typical dish was “DUBLINE CODDLE” a
bacon , sausage , potato and onion soup.
• Today , however , many Irish people eat lighter meals in
the morning and at midday.
• LUNCH is often a bowl of soup that is serve with freshly
baked soda bread.
• SUPPER means a late - night snack. Typical supper is a
slice of bread with butter and a glass of milk.
 IRISH CUISINE
• Celts, vikings, english colonization had
influences Irish foods
• Cattle played an important part in Irish
food from the middle ages until the
arrival of the potato in Ireland in the 16th
century.
• The meat was predominantly food for the
rich
 IRISH CUISINE
• The arrival of the Anglo-Normans in
Ireland in 1169 affected both farming and
diet in Ireland.
• Wheat, peas, and beans became staple
foods and people began preparing more
elaborate dishes.
• The potato was introduced to Ireland
that became the mainstay of the Irish
diet.
The Potato in Ireland – A Blessing
and a Curse

• The dependence on potatoes as a staple

food, however, also proved a curse for the
Irish with the Potato Famine in Ireland.
• It destroyed one-third of Ireland's potato
crop in 1845 and triggered widespread
famine.
• More than one million people died as a
result of the potato blight.
 FOODS OF THE IRISH
• Irish food is known for the quality and
freshness of its ingredients. Most cooking is
done without herbs or spices, except for salt
and pepper. Foods are usually served
without sauce or gravy.

• the staples of the Irish diet have traditionally

been potatoes, grains (especially oats), and
dairy product.
 FOODS OF THE IRISH
• The Irish have also been accomplished
cheese makers for centuries. Ireland makes
about fifty types of homemade
"farmhouse" cheeses, which are considered
delicacies.
• Since their country is surrounded by water,
the Irish enjoy many types of seafood
• The most common meats are beef, lamb,
and pork.
 FOODS OF THE IRISH
• Irish stew has been recognized as the
national dish for at least two centuries
• Bread is an important part of Irish
culture. Fresh soda bread, a crusty
brown bread made from whole-wheat
flour and buttermilk, is a national dish
of Ireland.
 FOODS OF THE IRISH
• The most common everyday beverage in
Ireland is tea. Popular alcoholic beverages
include whiskey, beer, and ale. Coffee
mixed with whiskey and whipped cream is
known throughout the world as "Irish
coffee.“
• all animal products, including milk, butter,
and eggs, were not to be consumed during
Lent.
 FOODS OF THE IRISH
• For Christmas, people throughout
Ireland eat spiced beef, and a fancy
Christmas cake full of dried and
candied fruits for dessert.
 TRADITIONAL DISHES
• Barmbrack Soda Bread

Bacon and Cabbage Colcannon

Coddle

Irish Stew

Boxty
 WELSH CUISINE
• The Welsh cuisine reflects its Celtic
inheritance. In Wales, some laws in the
10th century permitted the cultivation of
only two vegetables, the leek and
the cabbage.
• The oat is an essential ingredient in Welsh
soups and even cakes, because until the
increment of the coal mines, Wales was
mostly an agricultural country.
 WELSH CUISINE
• lamb is the meat most often associated
with Wales, in the past this was a meat
eaten only on high days and holidays: the
pig was the staple meat for the family.

• Bacon, along with the two Welsh staple

vegetables leeks and cabbage, goes to
make the traditional Welsh dish cawl, a
broth or soup.
 WELSH CUISINE
• The Welsh cuisine is rich in
cheeses, Lamb and Pork meat and tasteful and
healthy seafood. Fish meat is also an important
element of the Welsh cuisine due to the fishing
industry developed.
• It is known that Bacon is one of the most
popular dishes in Welsh and the “Cawl”, a
soup that in the ancient times was cooked over
an open fire, is the most popular Welsh dish.
 WELSH CUISINE
• Only in Wales, and some parts of
Scotland and Ireland, is an edible
seaweed known as laver gathered and
processed commercially.
• Caerphilly is a mild crumbly white
cheese which originated in South
Wales and is probably the best known
Welsh cheese.
 WELSH CUISINE
• The Welsh love teatime!
Traditional bara brith ( the famous
speckled bread of Wales), Teisen lap (
a shallow moist fruit cake) teisen
carawe (caraway seed
cake), tease sinamon (cinnamon cake)
and teisen mêl(honey cake) are
favourites for the tea table.
 WELSH CUISINE
• Staple fruits of the land include oats,
barley, wheat and vegetables, including the
famous Welsh leek – an enduring symbol
of Wales.
• Welsh food is also a glorious combination
of tradition and diversity – the heritage of
Welsh cooking blended with influences
from immigrant populations from Italy and
the Middle East.
 WELSH CUISINE
• Welsh tea, traditionally a late afternoon
ritual, would consist of bara brith,
‘speckled bread’, a sweet fruit bread
and Welsh cakes. Welsh rarebit is a luscious
traditional supper.
• Wales is well known for beer.
• The “bakestone” is one of these traditional
cooking methods.
 WELSH CUISINE
• The Welsh cuisine is an important part
of the Welsh culture, that’s why there
are several food traditions and festivals
over the year.
• Lampeter Food Festival is one of the
most popular Food Festival in Wales.
Lampeter is a beautiful region of
Wales, with many big farms.
THANK
YOU!!!