FOOD & DRINK

Created by :Yusuf Al Ayubi (1171028)Dinda Rinegar (1171044)Kumala Sari (117953)Mohammad Romadhoni (1271152)Fatimatur Rizzah (117949)

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Great moments in British food

1586 : Francis Drake brings the humble potato back from the Americans

1762 : John Montagu invents the sandwich1847 : Joseph Fry mixes cocoa butter and

cocoa powder and comes up with the chocolate bar

1861 : Mrs. Beeton’s Book of Household Management is published Boil your cabbage for 45 minutes she urged

1890 : Frenchman Auguste Escoffier arriver to cook at the Savoy Hotel and introduces the ‘bridge de cuisine’ system, a structure still used in all the top restaurants today

1950 : Elizabeth David writes A Book of Mediterranean Food, introducing olive oil, garlic and other treats to the British diet

1967 : The Roux broters open Le Gavroche; it became Britain’s first Michelin three-starred restaurant in 1982

2007 : Clare Smyth becomes the first (and only) female chef in Britain to run a restaurant with three Michelin stars (Gordon Ramsay at Royal Hospital Road)

FOODSTUFF

SANDWICHVICTORIA SANDWICH

HP SAUCE

FIVE GREAT BRITISH CHEESES

CAERPHILLYSTILTON

CROWDIE

WEST COUNTRY

FARMHOUSE CEDDAR

THREE GREAT NORTHEN FOODS

CUMBERLAND CUM BUTTER ECCLES CAKE

THREE GREAT EASTERN FOODS

CROMER CRAB

HASLET

MELTON MOWBRAY PORK PIE

Three Great South-western Foods

CLOTTED CREAM

BATH CHAPS

COLSTON BUN

Three Great London Dishes of Yore

BUBBLE AND SQUEAK

Boodle’s orange fool

London Particular

The Great Welsh Food

Braised Faggot

Glamorgan Sausage

Crempog Geirch

Three Great Scottish Foods

Mealie Pudding

SCOTCH BROTH

THREE GREAT FOODS FROM NORTHEN IRELAND

CHAMP

DULSE

YELLOWMAN

FEAST FOODS

• Shrove Tuesday (40 days before Easter) Get out your frying pan and tuck into pancakes sprinkled with caster sugar and lemon.

• Mothering Sunday (4th Sunday in Lent)A day to indulge in simnel cake, a rich fruitcake with a layer of marzipan in the middle. In medieval times they ate a light biscuit-like bread that was boiled and then baked.

• Easter (March/April)Warm, delicately spiced hot cross buns at the breakfast table on Good Friday, and then lamb as the featured meat on Easter Sunday. Chocolate eggs and bunnies are given to children.

• Christmas Day (25th December)Serves up roast goose or turkey accompanied by bread sauce, cranberry sauce, roast potatoes, gravy and vegetables (at least one should be Brussels sprouts, although they were recently voted the most hated vegetable in Britain).

BRITISH MEALTIMES

Breakfast: taken between 7am and 9am during the working week

Elevenses: 11am, a mid morning pick-me-up with coffee or tea and a biscuit

Lunch (also called dinner in the north): snatched (more often than lingered over) sometime between noon and 1.30pm. On Sundays the traditional roast will replace the more common weekday snack

Afternoon tea: not many people do it these days, but the 4pm tray of tea, dainty sandwiches, scones and cake was all the rage in high society up to the later 20th century

Dinner (more likely to be called tea in the north): the main meal of the day usually happens between 6pm and 8pm.

MARKET FORCES: four London legends

BILLINGSGATE

BOROUGH

COVENT GARDEN

SMITHFIELD MARKET

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British And Their Drinks

British drinking culture has always been led by beer. Ale has been plentiful (on tap you might say) for centuries, and the traditions of the pub have fostered its enduring popularity.

Bittersweet : A love affair with beer

French Bred : Brits and their wine

Still waters : Whisky

Mellow fruitfulness : Cider and perry

Stimulating stuff : Tea and coffee

QUEEN’S LANE COFFEE HOUSE

MALT BARLEY

KIND OF ALES

BITTERMILD

PORTER

STOUT

THANK YOUSEE YOU ..