British and Irish cuisine has never been recognized as exciting or elaborate. The food of the British Isles is natural and simple food. Pride is taken in the ability to cook foods that enhance rather than obscure the natural flavors.
Four meals are usually eaten each day. Historically, breakfast might consist of oatmeal, bacon, ham or sausage, eggs, toast, grilled tomatoes or mushrooms, smoked fish and stewed kidneys. Today, however, a lighter breakfast consisting of cereal, milk and maybe eggs would be typical. A large breakfast may be eaten during holidays or on the weekend. Lunch is typically small and eaten away from home, often purchased from street vendors or at the pub.
Tea is consumed at all meals, and as a beverage throughout the day. Tea breaks are often taken at about 2:00 p.m. and at about 5:00 p.m. When tea is served, sandwiches, biscuits or cookies may also be served. High tea includes potted meats, salmon cakes, ham salads, fruits and pastries, such as short breads. If high tea is served, the evening meal may be skipped or reduced.
On Sundays, the midday meal is usually larger than the traditional evening meal throughout the week. The main meal typically consists of meat as the primary component with a vegetable, potato or rice and perhaps bread and butter. Desserts are typically puddings.
When invited to a meal or meeting, punctuality is recommended. It has been suggested by some that the British and Irish have formalized tardiness and that arriving 10-20 minutes late is acceptable. For some this is true, but there has been a greater focus on efficiency and quality in recent years and timeliness has become more normative. Arriving early is not acceptable.
Most business entertainment is done in hospitality establishments. Gifts are acceptable. This is particularly true if invited to someone’s home. Avoid white lilies, as they are associated with death. Manners are considered very important, particularly with the older generation. A proper first time greeting is “How do you do?” A response is not expected. It is proper to introduce yourself by first and last name only. Titles are reserved for medical doctors and royalty. It is increasingly common to use first names, but wait until invited to do so.
Prior to a meal, it is common to socialize for 20-30 minutes, during which an aperitif may be served. It is proper and expected to have conversation during the meal. Business is typically not discussed during a meal. Avoid discussing royalty and national politics, and do not ask someone “What do you do?” This would be considered an invasive question. It is proper to start eating when all have been served or the host starts. The fork is held in your left hand with the tines facing down and the knife in your right throughout the meal. When done the silverware is placed side by side on the plate, angled to the left side of the plate. It is interesting to note that this is the same silverware position Germans use to indicate that they wish to have more food. If the silverware is resting on the rim of the plate on either side or in a crossed manner, this means that you are taking a rest from eating. Generally, conservative North American etiquette rules apply. After the meal, an after dinner drink may be offered.
| Milk Products | Dairy products are very common. Cream, fresh and sour are often used. Cheese is often eaten daily. Puddings are a common item. |
| Meat, Fish, Poultry and Protein Alternatives | All varieties of beef cuts and variety meats are important. Lamb, pork and game meat is also used widely. Large and small poultry and game birds are incorporated. Fish and seafood are also common. |
| Fruits and Vegetables | A variety of berries are popular.
Fruit is eaten fresh or perhaps with a little cream. Potatoes and root vegetables are essential. Most common fruits and vegetables are used. |
| Breads and Cereals | Staple grains: Oats and barley in the
north, wheat in the south. Rice and rye are also important. |
| Cooking fats | Butter, lard and bacon drippings are historical fats; vegetable oils and margarine are increasingly prominent. |
| Beverages | Beer and tea are the common social beverages. Coffee and hot chocolate are also served. Wine and spirits are consumed as well. |
| Seasonings | A variety of herbs and spices are
available, but typically used sparingly. Various jellies and chutneys are used as condiments. |
| Other | Almonds, chestnuts and filberts (hazelnuts) as well as walnuts are frequently used. |
| Cooking methods | Roasting, baking, broiling frying and
stewing are common. Drying, smoking, curing and pickling are widespread. Potting is prevalent. Puddings are important. |
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Last Updated: February 17, 2006