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British Cuisine

Freshwater Bay
FDL+ Isle of Wight: A Quietly Thrilling Food Destination
The Isle of Wight, with its faded Victoriana and genteel harbour towns, is a place out of time. But its dining scene is enjoying a moment. Discover the food of this revitalised island in the English Channel.
Merlin Labron Johnson
FDL+ Merlin Labron-Johnson: "Food Tastes Better When You Connect With It"
Merlin Labron-Johnson's move from London to the small town of Bruton in Somerset has opened a new chapter in his career, and at his restaurant, Osip, a new approach to British food. Kaja Sajovic went to Bruton to speak with the chef. Read on.
Tom Kerridge
Tom Kerridge Forced to Cut Menu Due to Rising Costs
Britain's chefs, including Tom Kerridge, are being forced to cut items like salmon, beef and cod from the menu in a bid to counter soaring costs and staff shortages. Find out more.
The World's Biggest Scotch Egg
Chef Breaks Scotch Egg World Record
A chef has broken the record for the world's biggest scotch egg with an 8.3 kg whopper using an ostrich egg at its centre. Find out more.
A man in chef whites seated at a table.
Meet the New Head Chef at The Fat Duck
With a stellar CV, Oli Williamson takes the reins at the famed British restaurant, and he has sustainability at the top of his agenda. Find out more.
A composite image of a male chef.
Freshly Squeezed: 'Pie King' Calum Franklin
Chef Calum Franklin speaks about his mission to make piemaking fashionable again and his tumultuous personal journey in this latest podcast episode.
Jamaican Immigrants to Britain in 1948
British Library Calls for Caribbean Food Stories
The British Library has issued a call for people to share their Caribbean food stories for a new project exploring the cultural, social and political history of people of Caribbean heritage in Britain. Find out more here.
English breakfast
Find out why the English Breakfast could soon be extinct
A new study found that one in five Brits under 30 have never eaten a full English breakfast and the fry up could 'die with the next generation'.
Food on the Edge
Food on the Edge British Food Now
British chefs discuss British Food Now at Food on the Edge syposium in Galway