Jellied eels is a traditional Cockney street food item, dating back to the 18th century. Originally, it was a cheap and easy way to make a good dish, with plenty of native eels readily available in the Thames River. The eels would get chopped, boiled for approximately half an hour in herbs, then cooled - that is when the fish would produce their own gelatin, and a soft, transparent jelly would form on the cut pieces. The texture of jellied eels is delicate and soft, and while some may say it's unpleasant, their flavor is unique - mild, slightly salty, like pickled herring, but without the unusual "fishy" scent. They are commonly accompanied by white pepper and vinegar in order to further accentuate the flavors. The dish can be served either hot or cold, and according to jellied eels experts, it tastes perfect when paired with chili vinegar.
What was once a popular Victorian breakfast is nowadays a light lunch or a flavorful appetizer: the dish is called devilled kidneys, made by frying lamb kidneys in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, a pinch of cayenne pepper, and sometimes a bit of fruit jelly. It is usually garnished with freshly chopped parsley and served with fried white or sourdough bread. The dish first appeared during the 18th century, but it grew in popularity during the 19th and the 20th century.
Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors. Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack. A must-have for both the tourists and the locals, the dish is often made on Good Friday, when the islanders traditionally avoid meat.
Deep-fried pizza is a Scottish concoction consisting of a pizza that is deep-fried in hot oil (without being dipped in batter) instead of being baked in an oven. It can be found in numerous chips shops throughout the country, where it is fried in the same oil where fish and chips are prepared. This extremely caloric and unhealthy meal is often served with salt, vinegar, or chips in order to improve its flavors.
In the late 19th century a scientist named Justus von Liebig discovered that brewer’s yeast could be concentrated, conserved, and eaten. Officially, the production of this sticky, thick spread started in 1902, when the Marmite Food Company was founded in Burton-on-Trent, Staffordshire. The product was originally sold packed in earthenware pots and in the 1920s they were replaced with glass jars that are still used today. In 1908, the New Zealand company Sanitarium Health and Wellbeing bought the rights to sell Marmite, but they slightly altered its taste by adding caramel and sugar. Today a well-known international food item, Marmite is mainly consumed as a spread on various baked products or as an accompaniment to cheese or Asian congee. In New Zealand, a firm favorite is a sandwich that combines bread, Marmite, and potato chips. The Australian counterpart to the British Marmite is called Vegemite - its color is darker and the texture is thicker than Marmite.
Phall is the hottest curry in the world, originating from Indian restaurants in the Birmingham, England. It is based on lamb or chicken meat, with the addition of tomatoes, ginger, and a combination of numerous fresh and dried hot peppers. Many people say that it is painfully spicy, which isn't surprising considering that one of the peppers used in phall has a Scoville rating of 1,000,000.
Gelatin dessert is a sweet food that's made using gelatin, a protein obtained from animal collagen. This protein has the ability to gel or solidify liquids, making it a popular ingredient in various desserts. The use of gelatin dates back to ancient times. As early as the 1400s, gelatin was extracted from animal bones and used in various culinary applications in Europe. The development of pre-packaged, powdered gelatin in the 19th century made it accessible to a broader audience. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert powder, though it didn't immediately catch on. A gelatin dessert is typically made by dissolving gelatin powder in hot water and then adding sugar and flavorings such as fruit juice, artificial flavors, or other sweeteners. The mixture is then chilled until it sets into a jelly-like consistency. One of the most well-known examples of a gelatin dessert is the brand Jell-O, which comes in various flavors. Homemade versions can include additional ingredients such as pieces of fruit, whipped cream, or other decorative elements. Some vegetarians and vegans avoid gelatin since it's derived from animal sources. Alternative gelling agents like agar-agar, derived from seaweed, can be used to create similar desserts that don't contain animal products.
Although the name might suggest otherwise, vegetable roll is a beef product that is shaped like a large sausage. It is lightly seasoned with fresh herbs and spring onions. Fried or sliced and grilled, vegetable roll is a staple of Ulster Fry, but it can also be served on its own, paired with mashed potatoes and beans for dinner. This savory treat has been made since 1954 by Hull's company, but it is said that vegetable roll dates back well before that time. Many believe that it became popular in the years after the war, when rationing beef could be forgotten and meat was plentiful once again.
Plum pudding has roots in medieval English sausages when fruits, spices, and fat used to be combined with grains, meats, and vegetables, then packed into animal intestines in order to keep as long as possible. First records of plum puddings can be traced back to the 15th century, and plum was a generic term for any dried fruit – mostly currants, prunes, and raisins. Near the end of the 16th century, dried fruit became more common in England, and plum pudding started to evolve from savory to sweet. Nowadays, plum pudding refers to a wide variety of puddings such as Christmas pudding or Spotted dick.
Pease pudding is a thick, savory pudding made by slowly boiling dried yellow split peas until they collapse into a smooth, spreadable puree. The roots of pease pudding trace directly back to the Middle Ages across England. The spelling itself survives as a holdover from Middle English, where "pease" functioned as a mass noun similar to wheat or sand, centuries before the singular word "pea" was adopted. Before the widespread farming of potatoes, agricultural communities relied heavily on dried pulses to survive harsh winters. Boiling these dried legumes over an open hearth provided a cheap, calorie-dense meal that lasted for days in the pot, a practice famously immortalized in the 18th-century nursery rhyme about pease porridge sitting in the pot nine days old. During the Industrial Revolution, the heavy pudding became the daily lunch for coal miners and shipyard workers across North East England, supplying massive amounts of cheap energy for grueling physical labor. Preparation begins by soaking dried yellow split peas overnight in cold water. The split peas, once drained, are dropped into a large pot of aggressively simmering liquid. To build a robust flavor profile, this boiling liquid is usually the heavily salted, smoky broth left over from boiling a large ham hock or a joint of cured bacon. Chopped white onions, whole carrots, bay leaves, and sprigs of fresh thyme go into the pot alongside the peas. The mixture bubbles on the stove for several hours until the legumes completely disintegrate. Once the liquid reduces, the remaining solids are mashed into a thick, uniform paste, stirring in a generous knob of butter and a heavy pinch of white pepper. Altering the texture and richness is common, depending on household preferences. Some kitchens scoop the thick puree into a muslin cloth, tie it shut tightly, and boil the bundle right next to a simmering joint of meat to create a firm, sliceable loaf. Other versions involve whisking a raw egg into the cooled paste and baking it until a golden crust forms on top. Swapping the yellow split peas for green ones drastically changes the familiar pale yellow appearance to a muted green. You eat this paste either steaming hot or completely chilled. Served warm, a massive scoop makes a hearty side, resting right next to thick slabs of boiled bacon, roasted ham, or plump pork sausages. When chilled, the paste solidifies into a firm, savory spread. In the northeastern regions of England, it serves as the foundation for a massive sandwich on a soft, round flatbread known as a stottie cake. Today, it is even available in cans throughout the United Kingdom.
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For the “100 Worst Rated British Foods” list until July 17, 2026, 18,257 ratings were recorded, of which 16,105 were recognized by the system as legitimate.
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instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
