British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner, as well as fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash but did you know that it has many regional varieties within the broader categories of English, Scottish and Welsh cuisine? Each has developed their own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Arbroath Smokie, and Welsh cakes.
Scottish cuisine shares much with English cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs, and Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. Welsh cuisine has influenced, and been influenced by, other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking.
Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages. The British Empire facilitated a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs".
Modern British (or New British) cuisine is a style of British cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional British recipes with modern innovations and ingredients not native to the islands, particularly herbs and spices. Over the years, British cuisine has absorbed many cultural influences, producing hybrid dishes such as chicken tikka masala.
Recent Modern British cuisine has been very much influenced and popularised by UK Michelin chefs like the Heston Blumenthal ( inventor of molecular gastronomy), Gordon Ramsay, Marcus Wareing, Jason Asterton, Michael Roux Jr. and other TV chefs/hosts such as Mary Berry, Nigella Lawson and Jamie Oliver.