Menu: United Kingdom

Food in the United Kingdom is a fusion of Scottish, Irish, Welsh, British, and numerous international cuisines. From a selection that diverse and complex, there was almost no way to pick what to make. SO,  I let you decide what our menu would be. I put up a poll with a bunch of choices… closed my eyes, and hoped for the best.

I was so glad that you chose coronation chicken and cream scones because it allowed me to do what I always wanted to do: have a very British Tea.  It also helps that the chicken dish was made for the queen, and scones are enjoyed throughout the Kingdom.

For those that can’t get enough of the food in this region, I also want to point out the Irish recipes we made early on, including the amazing Guinness Chocolate Cake with Bailey’s Buttercream.

The following recipes and meal review will be posted throughout the week:

Coronation Chicken Finger Sandwiches [Recipe]
Imagine having an entire dish dedicated to you and you alone… This week, you can enjoy the same curried chicken salad that the Queen of England enjoyed at her coronation in 1952.  A bold pairing of curry, mango chutney, and more. (Vegetarians can also enjoy this by substituting egg for the chicken.)

Cream & Current Scones [Recipe]
While there are many variations, the best scones made with currants, cream, and a whole lot of love.  Serve with spoonfuls of strawberry preserves and, if you can find it, clotted cream.

The picture is of Ava with our friends Annie and little Bea. 


  1. Just a note, the four countries that make up the UK are Scotland, Northern Ireland, Wales, and England, not Britain. Collectively, England, Scotland, and Wales make up Great Britain (thus making the full name of the country “The United Kingdom of Great Britain and Northern Ireland”), but “England” and “Britain” are not one-to-one interchangeable.

    • Brian S. says

      But the word “Britain” is a salute to the inhabitants in ancient Roman times, before the invaders from north Germany came in. They achieved a level of living unsurpassed for a thousand years.

      • hopflower says

        It is something that everyone insists on calling it not a tribute to anyone.

    • Sasha Martin says

      But can I call the food British as I have done, or are you saying I have to say English? Sorry if I’m muddling things up!

      • If you’re going to acknowledge the food as Scottish, Irish and Welsh, the remaining cuisine is English. British would imply all 4 combined.

      • You can call it British, but really it is English! Scotland, wales and Northern Ireland have their own specialities 🙂 Sctoland you could do oat cakes, haggis etc., Wales have Rarebit and Laverbread etc. etc. But it’s the phrasing of “Food in the United Kingdom is a fusion of Scottish, Irish, Welsh, British” That Ann is talking about.

    • hopflower says

      Correct and thank you. We are English, or Scottish or Welsh first; then British under the Union.

  2. Brian S. says

    When I was at Oxford, dinner was a hurried affair but tea was a big deal, lovely pastries served and all the undergrads drifting in, talking of Proust and Plato and the Rolling Stones.

    • Oh yes…the hats!!…Now they are immortalized. .
      One Spring afternoon in London, I trekked to HERODs Department Store looking for a hat…All they had were expensive bird’s nests – that’s what they looked like…

    • Brian S. says

      And except for tea, back in those days all the food was horrible. Indifferently cooked, meat always overcooked. And yet if you read Chapter 17 of Virginia Woolf’s masterpiece “To the Lighthouse”, there’s a dinner party where all the guests are uncomfortable because of various conflicts. And then out comes the main dish, beef with an exceptional sauce. And the taste, so subtle and delicious, makes everyone friends having a good time. Of course, says the hostess, the sauce is French, because British cooking is abominable. But still everyone appreciated it. Nevertheless there were a lot of English people who said that bad cooking was a mark of national excellence; French people were effeminate enough to like good food and that is why English armies always triumphed. King Edward VII, around 1905, was a gourmet but he refused to eat frog’s legs until the chef renamed them “thighs of young nymphs”.

      • hopflower says

        British cooking is not abominable. I know; I was raised on it.

    • Sasha Martin says

      I’d love to hear more about what you remember from the teas 🙂

      • Brian S. says

        Well I wrote this as part of an essay on Proust.

        It was the summer of 19__. I was at Oxford. I was sixteen. Now Oxford is a big industrial town, a bit gritty, but my college was on the fringes, and out there it was countryside. There were even a few gas lamps by the roadside, and when you walked out beyond, the woods and flowers were far older even than those antiquated lamps, and you got the feeling that you’d escaped from time. When I think of that summer, I think of the sun, pouring down like a blessing, dappling the grassy meadows, setting leaves aglow on a long hedge by whose side a dirt path meandered. I liked to walk that path, and I remember a girl who went with me from time to time. We boated down the narrow stream they call a river, through the fields, through the woodland hugging the water, out past farmhouses and sleeping villages, and I used to row even though you’re supposed to use the punt pole, and I remember the splash of the oar and the little band of water droplets gleaming like transitory diamonds.

        Now there was a whole band of older boys I tried to join. They would come trooping in to tea, all in a group, and since I was young and naive and American, they seemed impossibly elegant, their friendship unattainable, bathed in sunlight, golden. And that summer all they seemed to talk about was Proust. They were all reading it, and from what I could see it deeply moved them. So that was my first impression of Proust, and the name became a sort of magic totem to me, and whenever I think of it, even now, so many years later, it is inextricably tied up with that band of laughing jeunesse dore, and with sunlight on the hedges.

        • Sasha Martin says

          And where is the girl now, I wonder… I can almost hear the water flow between your words. Great!

  3. This Cream Scones recipe brought me back to Oxford, 1974, where as an American graduate student studying English Literature, I’d come for an obligatory homage to the authors I loved. Tired and lonely, I stopped in a little tea shop for “Cream Tea,” featuring scones, strawberry jam, and the one ingredient that made it even more sublime–Devonshire clotted cream. Gloppy good with cream and jam, those scones alone were worth the trip.

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