9 Traditional Foods
You Have To Try in Newcastle Upon Tyne

Scotch eggs are one of Britain's most popular snacks, consisting of hard-boiled eggs that are encased in sausage meat and coated in breadcrumbs. However, if desired, the eggs can be slightly runny. The combination of these ingredients is then deep-fried in hot oil until golden and crispy. Although they can be consumed either hot or cold, the eggs are traditionally consumed chilled, preferably with pickles and a fresh salad on the side. It is believed that the snack was invented in the 19th century, when people used to dip the eggs in boiling water combined with lime-powder disinfectant, in order to preserve them. The process was called scotching, and the eggs were discolored in the process. Scotch eggs were invented as a way to mask the unappealing, yet perfectly edible eggs. There are people claiming that Scotch eggs were either posh food or a humble snack in the past, but regardless of the truth, their popularity started to decline rapidly during the 1990s, when they started appearing at gas stations across the country. In recent years, there has been something of a turnaround, as Scotch eggs started to appear on Cool lists in magazines and even in Michelin-starred restaurants.Expand

Pease pudding is an English dish consisting of boiled peas with onion and carrots, which are seasoned with salt and other spices, and then cooked together with bacon or ham for extra flavor. The final result is a thick porridge with mild, yet rich flavors. Originally, pease pudding was cooked in large cauldrons which were hanging over an open fire. Today, it is even available in cans throughout the United Kingdom.Expand

Black pudding is a type of blood sausage that originates from the British Isles, though similar versions exist across Europe. It is made by combining pig’s blood with fat or suet and a filler such as oatmeal or barley, then seasoning it with herbs and spices before being encased and cooked. The dish has long been considered both a practical way to use every part of the animal and a source of nourishment. Evidence suggests that blood sausages were made in many early agrarian societies, and the version that became black pudding became firmly established in the diets of rural communities where livestock was central to survival. To prepare black pudding, the blood is mixed with binders and seasonings such as pepper, onions, and sometimes allspice or cloves, depending on regional preferences. The mixture is stuffed into casings, simmered until firm, and then cooled. It can be sliced and fried, grilled, or crumbled into other dishes. In Ireland and the UK, it is often made with oats, lending it a distinctive texture and earthy taste. Some versions from continental Europe lean more toward smooth fillings with rice or other grains, but the British Isles’ variety is especially defined by its hearty consistency and savory balance. Today, black pudding is widely eaten in many ways. It is a classic part of a full Irish or English breakfast, fried and served alongside eggs, bacon, and toast. It can also be included in more elaborate meals, such as crumbled into stews, folded into potato dishes, or paired with scallops in modern restaurant cooking. The sausage pairs well with strong flavors, including mustard, apples, and sharp sauces that cut through its richness, and it is equally at home in rustic kitchens or on fine dining menus.Expand

Eggy bread is the British version of French toast. Also known as Poor Knights of Windsor, the dish is usually prepared with a combination of crustless sandwich bread, milk, icing sugar, eggs, butter, cinnamon, and often a bit of sherry and strawberry jam. The bread slices are soaked in a whisked mixture of icing sugar, milk, sherry, and eggs. The bread is then pan-fried in butter until browned on both sides. Once cooked, the bread is sprinkled with sugar and cinnamon, then topped with strawberry jam or blackberry compote, if desired. Eggy bread is typically served as a breakfast or dessert.Expand

Pan haggerty is a traditional dish originating from Northumberland, but it’s enjoyed throughout the United Kingdom in numerous variations. The dish is usually prepared with a combination of sliced potatoes, onions, butter, salt, pepper, and shredded cheddar cheese. The potato and onion slices are layered in a baking dish, dotted with butter, and seasoned with salt and pepper. The dish is covered and baked until the potatoes and onions become tender. It is then uncovered, sprinkled with the cheese, and baked again until the cheese becomes lightly browned. Once done, pan haggerty is left to cool slightly, and it’s then served while still warm. It is believed that the name of the dish is an English pronunciation of a Celtic or French name. Pan haggerty is especially popular as comfort food on cold and rainy days.Expand

Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice. The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil, lard, or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months, while fried fish was introduced into the country by Jewish refugees. Fish and chips are a favorite takeaway dish, with numerous chippies (fish and chips shops) popping up all over the country and offering a few accompaniments and sides, such as salt, vinegar, mushy peas, curry sauce, ketchup, brown sauce, and a cup of sweet, milky tea. Traditionally, the dish is served wrapped in greaseproof paper and a layer of newspaper in order to make eating outside easier, and if you want to do as the Brits do, it is the only acceptable way to eat it. Interestingly, in Yorkshire, a cup of tea is the perfect beverage pairing for fish and chips.Expand

Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon. Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. Alongside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam. Optionally, black pudding, kidneys, mushrooms, and potatoes can be added to the fry-up, depending on personal taste and regional preferences. Although it is traditionally a breakfast dish, a full English breakfast is more than hearty enough to serve as a mid-day meal.Expand

Cauliflower cheese is a traditional dish consisting of boiled cauliflower florets doused in a sauce made from flour, milk, butter, nutmeg, and mature cheeses such as cheddar. The whole concoction is then baked in the oven and can be served either as a vegetarian main meal or as a flavorful side dish, accompanying roast meat and potatoes. It is believed that cauliflower cheese was first prepared in the 17th century, when the vegetable was first introduced to the United Kingdom. Today, the dish is also popular as a pre-made baby food.Expand

Peach Melba is an elegant dessert consisting of vanilla ice cream that's topped with poached peaches and raspberry coulis. The dessert was created by Auguste Escoffier at the Savoy in London in 1892 for Dame Nellie Melba and her Covent Garden performance in Wagner's opera Lohengrin. Originally, the dessert was presented on the back of an iced swan, and it was garnished with spun sugar, but Escoffier omitted the swan in later versions. Nowadays, peach Melba is prepared in other versions that replace peaches with apricots, strawberries, or pears, but as the creator said himself – ''Any variation on this recipe ruins the delicate balance of its taste'', so it's best to stick to the original recipe. The dessert is also very popular in Australia. Interestingly, a deconstruction of the Peach Melba was the last dish at the famous elBulli restaurant before it closed in 2012.Expand