Great British grub: 5 of the best regional delicacies

Eton Mess. Credit: iStock

Britain is as diverse as it is beautiful and none more so than with its vast – and sometimes eccentric – array of regional delicacies. Here, we pick out 5 of the best.

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Welsh rarebit. Credit: Food and Drink Photos/Alamy

Welsh rarebit

For such a simple dish – basically cheese on toast – the origin and definition of Welsh rarebit is far from straightforward, but we can assure you it’s truly delicious, which is why its eaten all over Britain.

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Scouse, Liverpool. Credit: Simon Reddy/Alamy

Scouse, Liverpool

Lobscouse – a kind of stew common acroos nothern Europe – has become so intrinsically linked to the English city of Liverpool that the local dialect is known as Scouse, while the locals themselves are affectionately called Scousers. 

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Yorkshire pudding. Credit: violleta

Yorkshire pudding

This is a savoury concoction of eggs, flour, milk and seasoning combined with roasted meat fats from the dripping pan is a staple of the Sunday lunch all over the UK. 

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Haggis. Credit: Mode Images/Alamy

Haggis, Scotland

Often thought of as Scotland’s national dish, this delicacy is made with minced meat, oatmeal, onions, salt and spices, traditionally cooked in a sheep’s stomach. What it lacks in aesthetic appeal it makes up for in taste, and is an essential experience for visitors to Scotland.

Eton Mess. Credit: iStock
Eton Mess. Credit: iStock

Eton Mess, Eton

This dessert originated at Eton College in Berkshire, England, the famous independent boarding school for boys allegedly after a plucky Labrador sat on a picnic hamper on the way to the school’s annual prize-giving ceremony, turning a pristine pud into this sloppy concoction of sugar, double cream, strawberries and broken meringue.

For the full article see the Jan/Feb (UK) and March (US) issue of BRITAIN magazine.

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