During the Middle Ages and through the Renaissance period, English cuisine enjoyed an excellent reputation, though a decline began during the Industrial Revolution with the move away from the land and increasing urbanisation of the populace. The cuisine of England has, however, recently undergone a revival, which has been recognised by food critics with some good ratings in Restaurant’s best restaurant in the world charts.[300] An early book of English recipes is the Forme of Cury from the royal court of Richard II.
Traditional examples of English food include the Sunday roast, featuring a roasted joint (usually beef, lamb, chicken or pork) served with assorted vegetables, Yorkshire pudding and gravy. Other prominent meals include fish and chips and the full English breakfast (generally consisting of bacon, sausages, grilled tomatoes, fried bread, black pudding, baked beans, mushrooms and eggs). Various meat pies are consumed, such as steak and kidney pie, steak and ale pie, cottage pie, pork pie (usually eaten cold) and the Cornish pasty.
Sausages are commonly eaten, either as bangers and mash or toad in the hole. Lancashire hotpot is a well-known stew originating in the northwest. Some of the more popular cheeses are Cheddar, Red Leicester, Wensleydale, Double Gloucester and Blue Stilton. Many Anglo-Indian hybrid dishes, curries, have been created, such as chicken tikka masala and balti. Traditional English dessert dishes include apple pie or other fruit pies; spotted dick – all generally served with custard; and, more recently, sticky toffee pudding. Sweet pastries include scones (either plain or containing dried fruit) served with jam or cream, dried fruit loaves, Eccles cakes and mince pies as well as a wide range of sweet or spiced biscuits.
Common non-alcoholic drinks include tea, the popularity of which was increased by Catherine of Braganza, and coffee; frequently consumed alcoholic drinks include wine, ciders and English beers, such as bitter, mild, stout and brown ale.
