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CUISINE

Although it has consistently excelled in its desserts and puddings, in terms of its savoury dishes, British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables (so called "meat and two veg") that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. Whilst this reputation has never been wholly deserved, as high quality fare has always been available to those who know where to find it, it is undeniable that in general food served in Britain often fails to reach the same general level of excellence that can easily be found across English Channel in France.

During the Middle Ages, British cuisine enjoyed an excellent reputation; its decline can be firmly traced back to the late 18th century when the majority of the British population began to move away from the land, and was compounded by the effects of rationing during two World Wars (rationing finally ended in 1954). However, in Britain today there is more interest in food than there has ever been before, with celebrity chefs leading the drive toward raising the standard of food in the UK.

In 2005 British cuisine reached new heights when 600 food critics writing for Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world with the number one spot going to The Fat Duck in Bray, Berkshire and its chef Heston Blumenthal. Despite the move toward better quality fare, a general ignorance of good food persists amongst the general population who, over the last 30 years or so, with their increasingly busy lifestyles, have become used to pre-packaged "ready meals" that require little preparation time. Use you England cell phone rentals to make a reservation at the world class restaurants.

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