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<title data-react-helmet="true">6 of the best classic British pub dishes</title> <meta data-react-helmet="true" name="title" content="6 of the best classic British pub dishes"/><meta data-react-helmet="true" name="description" content="Burgers, Sunday roasts, pies and steak — these are the building blocks of pub cuisine. 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srcSet="https://i.natgeofe.com/n/eba42f44-300f-4da1-9a06-e35b4788c92c/PubClassicsLeadImage.jpg?w=718&h=479, https://i.natgeofe.com/n/eba42f44-300f-4da1-9a06-e35b4788c92c/PubClassicsLeadImage.jpg?w=1436&h=958 2x"/><source media="(min-width: 1025px)" srcSet="https://i.natgeofe.com/n/eba42f44-300f-4da1-9a06-e35b4788c92c/PubClassicsLeadImage.jpg?w=1280&h=853, https://i.natgeofe.com/n/eba42f44-300f-4da1-9a06-e35b4788c92c/PubClassicsLeadImage.jpg?w=2560&h=1706 2x"/><img alt="Interior of a pub" class="hsDdd vBqtr KrDt itslR SjwtZ hakZw HlUVI " data-testid="prism-image" draggable="false" fetchpriority="high" loading="eager" src="https://i.natgeofe.com/n/eba42f44-300f-4da1-9a06-e35b4788c92c/PubClassicsLeadImage.jpg"/></picture></div></div></div><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Traditional pub classics are often hearty meals such as fish and chips, shepherd’s pie and roast dinner.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by Alamy Stock Photo</span></div></div></figcaption></figure></div><div class=" " data-testid="prism-badge-tag-wrapper"><div class="IKUxI xFOBK YsVzB NuCDJ fMJDZ ZCNuU tZcZX JuzoE "><div class="jVJih nAZp " data-testid="prism-tags"><ul class="VZTD UeCOM dAmzA ltDkr qBPOY uoPjL "><li class=" "><a class="theme-iPcRv theme-HReFq mLASH egFzk qXWHA ScoIf zYXIH jIRH wNxoc OJpwZ eqFg wSPfd ofvJb bMrzT LaUnX EgONj ibBnq kyjTO lvyBv aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo SIwmX oIWqB mzm MbcTC sXtkB yayQB vXSTR ENhiS dQa-Du SVBll bpBbX GpQCA tuAKv xTell wdAqb ZqGqs LVAIE TnrRA uECag DcwSV XnBOJ cELRj SUAFz XzYk zkmjG aSyef pFen hoNVj TQOOL Haltu NafGB KpEhF jyjDy kZHqU FZKIw QddLR SKDYB UmcQM giepU cTjQC aRMla MMxXy fFMcX PbMFf hJRbU MRTyf iFJTR koyYF TkdYt DZNRX MALjb VUFMN " data-testid="prism-Tag" href="https://www.nationalgeographic.com/travel" data-pos="0"><span class="QXDKT rGjeC tuAKv iMbiE ">TRAVEL</span></a></li></ul></div></div></div><div class="kCTVx qtHut lqtkC HkWF HfYhe kGyAC " data-testid="prism-headline"><h1 class="vMjAx gjbzK tntuS xZEw mTgUP "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">6 of the best classic British pub dishes</span></h1><p class="jxTEW Poyse uieav lqtkC HkWF HfYhe kGyAC "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Burgers, Sunday roasts, pies and steak — these are the building blocks of pub cuisine. But where did the classic pub menu come from?</span></p></div><div class="QHblV nkdHX mHUQ kvZxL hTosT whbOj " data-testid="prism-byline"><div class="VZTD mLASH BQWr OcxMG oJce "><div class="kKfXc ubAkB VZTD rEPuv "><div class="TQPvQ fVlAg HUcap kxY REjk UamUc WxHIR HhZOB yaUf VOJBn KMpjV XSbaH Umfib ukdDD "><span class="tChGB zbFav ">By</span><span>Fiona Sims</span></div><div class="VZTD mLASH gpiba "><div class="jTKbV zIIsP ZdbeE xAPpq QtiLO JQYD ">January 17, 2024</div></div></div></div><div class="RwkLV Wowzl FokqZ LhXlJ FjRYD toBqx " data-testid="prism-share"><div class="JpUfa aYoBt "><ul class="MZaCt dUXCH nyWZo RnMws Hdwln WBHfo tAchw UDeQM XMkl NUfbq kqfZ "><li class="WEJto "><button aria-label="Share Story on Facebook" class="theme-EWITS mLASH egFzk qXWHA ScoIf ZXRVe jIRH NoTgg CKnnA uklrk nCmVc qWWFI nMRSd YIauu gGlNh ARCOA kyjTO xqlN aANqO aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB ihLsD niWVk AAqU fctVp ENhiS kCffO kOEGk WMbJE eVJEc TElCQ ZAqMY enocc pJSQ ABRfR aaksc 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class="PrismArticleBody DoubleColumn StartsWithInline xvlfx ZRifP TKoO eaKKC EcdEg bOdfO qXhdi NFNeu UyHES " data-testid="prism-article-body"><div class="oLzSq MvWXB fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX ebVHC "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb "><i>This article was produced by National Geographic Traveller (UK).</i></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">What’s the first dish that comes to mind when you think of classic British pub food? Fish and chips? Steak and ale pie? A burger? Yes, to all the above. And chips, always chips — still one of the most popular pub foods. But how did this all come to be? And why have these dishes endured?</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">It turns out we have the Romans to thank for that, at least in part. During their time in Britain, the marching Roman armies needed to refuel with meat and cheese at various wine-filled pit-stops. They built tabernae (a type of Roman shop or stall) along their network of roads — and after the Romans departed, the tabernae were replaced with alehouses. By the Middle Ages, people were moving about in serious numbers, in need of a place to fill their bellies, and to rest their heads and their horses — welcome to the inn, with its roast meats, cheese and ale.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Jump to the 19th century and potatoes and pies were now firmly part of hostelry menus. The popularity of chip is largely due to Jewish settlers, who brought their taste for fried fish to the wider British public, opening the earliest fish and chip shops in the 1860s. And for that other hallowed pub staple, crisps, we must thank Frank Smith, founder of Smith’s Crisps, who put fried potatoes in greaseproof paper bags with a twist of salt in the 1920s.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:320px;min-height:50px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-outstream" data-testid="prism-ad"><div class="Ad fitt-article-inline-outstream ad-slot " data-slot-type="fitt-article-inline-outstream" data-slot-kvps="pos=fitt-article-inline-outstream-1"></div></div></div></div><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">By the end of the 1950s, with rationing over, pub menus were once again awash with the crispy crusts of homemade meat pies. And, like the rest of the population, pub landlords and landladies were soon seduced by the American burger bar, and impressed by two Italian brothers, Frank and Aldo Berni, who introduced many to the prawn cocktail, steak and chips, and black forest gateau via their influential Berni Inns.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">The Licensing Act of 1988 saw pubs granted all-day opening — a change that put all-day Sunday roasts and restaurant-style food on the pub table and paved the way for gastropubs, which started opening a few years later.</p><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">Meanwhile, when the smoking ban was introduced in 2007, the pub demographic changed forever, encouraging families, prompting wider choice and better food — to the extent that some pubs even began winning Michelin stars. Today, pub food has never tasted so good. Yet across the country, the same classics can still be found on the menu — even if they are served on smarter-looking plates these days.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">1. Steak and ale pie</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">“Britain does pie better than anyone else in the world and we have done since pastry was first perfected by chefs working for Tudor monarchs,” writes pub sage Pete Brown in his book, <i class=" ">Pie Fidelity</i>. Gelatinously juicy, is there a better dish to accompany your pint? Suet or puff, take your pick. And these days, you can even get gluten-free versions, such as The Native Pony — a classic steak and kidney pie in thick gravy found on the vast pie menu at <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://thepiebaldinn.co.uk" rel="noopener noreferrer" target="_blank">The Piebald Inn</a> in Hunmanby, North Yorkshire. £17.25.<!-- --> </p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">2. Fish and chips</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">A cultural icon, this beloved dish is eaten by everyone, from posties to politicians. Its appeal lies in the fact that, even at its most basic, it’s generally good — and when really good batter is at play, it’s hard to beat, as there are few joys quite like smashing open that crispy coating. Try it with triple-cooked yukon gold chips at <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://paul-ainsworth.co.uk" rel="noopener noreferrer" target="_blank">The Mariners</a> in Rock, Cornwall. £23.<!-- --> </p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div class="natgeo-ad" data-testid="prism-ad-wrapper" style="min-width:300px;min-height:250px;transition:min-height 0.3s linear 0s" data-ad-placeholder="true"><div data-box-type="fitt-adbox-fitt-article-inline-box" data-testid="prism-ad"><div class="Ad fitt-article-inline-box ad-slot " data-slot-type="fitt-article-inline-box" data-slot-kvps="pos=fitt-article-inline-box"></div></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">3. Ham, egg and chips<!-- --> </h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">This pub classic harks back to the First World War, with egg and chips being popular with British soldiers behind the lines in French and Belgian bistros — the ham was added once meat rationing was eased. It’s Adam Symonds’s go-to pub dish. “When it’s really good it’s great, but when it’s bad it’s fine,” says the co-owner of celebrated London gastropub, The Baring. Try it at <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://theponychewvalley.co.uk" rel="noopener noreferrer" target="_blank">The Pony Chew Valley</a>, in Chew Magna, Somerset, where it appears as glazed ham, fried St Ewe eggs, skin-on fries and green bean chutney. £14.50.</p><div class="oLzSq QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX "><div><div class="InlineImage GpQCA lZur asrEW " data-testid="prism-inline-image"><figure class="kzIjN GNmeK pYrtp dSqFO " data-testid="prism-figure"><div class="lZur TmzDJ bmjsw " data-testid="prism-copyright-wrapper"><picture data-testid="prism-picture"><source media="(max-width: 374px)" srcSet="https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=374&h=561, https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=748&h=1122 2x"/><source media="(min-width: 375px) and (max-width: 413px)" srcSet="https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=413&h=619, https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=826&h=1238 2x"/><source media="(min-width: 414px)" srcSet="https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=718&h=1077, https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg?w=1436&h=2154 2x"/><img alt="Ham, egg and chips" class="hsDdd vBqtr KrDt itslR zFTjo hakZw HlUVI UbGlr " data-testid="prism-image" draggable="false" src="https://i.natgeofe.com/n/d603071b-1687-4169-aa2d-a11775af51b1/PubClassics.jpg" id="Pub Classic Ham Egg and Chips"/></picture></div><button aria-label="Open Fullscreen" class="mLASH egFzk qXWHA ScoIf XbEWk jIRH nkbp OJpwZ hUQGO wSPfd ofvJb lIDy YIauu gGlNh ARCOA kyjTO xqlN gWRci aNnIu GDslh LjPJo RpDvg YYtC rTpcz EDgo UVTAB hswTp sXtkB AAqU fctVp ENhiS xjUSk NatTH NqeUA dZTKY QMxMQ LpcJi wardV kcRqD fhCRd MYLFX RkJsE iEOQC yaNWn ZUpvj HoXXr " data-testid="prism-ImageViewer_ExpandButton" type="button"><span class="CSJky pdAzW JSFPu "><svg aria-hidden="true" class=" " data-testid="prism-iconography" height="1em" role="presentation" viewBox="0 0 48 48" width="1em" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" data-icon="view-fullscreenEnter"><path fill="currentColor" d="M6.48 11.24V16h3.04V9.52H16V6.48H6.48v4.76M32 8v1.52h6.48V16h3.04V6.48H32V8M6.48 36.76v4.76H16v-3.04H9.52V32H6.48v4.76m32-1.52v3.24H32v3.04h9.52V32h-3.04v3.24"/></svg></span></button><figcaption><div class="nMMea bNYiy Mjgpa dGwha DDmxa jgKNG RGHCC aBIU PriDW lZur " data-testid="prism-caption"><div class="HXPPJ barbu yKsXL IzgMt VcHIt uhSzI YGNMU cRAsZ xqMcl QtRul "><span class="hsDdd OOSI GpQCA lZur VlFaz " data-testid="prism-truncate"><span><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ ">Ham, egg and chips became popular as it’s a simple, easy-to-make dish that was affordable for the working classes.</span></span></span></div><div class="qinlA IpWvx oqZz tylGM lyWxS nWcVF UhTug PPcLh "><span class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ YNujN JGtjI aZFDu rkKLh ">Photograph by David Eyre</span></div></div></figcaption></figure></div></div></div><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">4. The Sunday Roast</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">There are few things more British than going out for a pub roast on Sunday. It’s a dish that’s reliable, but with plenty of scope for variety, from the choice of cut to the sauces. For those in need of guidance, Rate Good Roasts provides an annual ranking — topped last year by the Hawthorn in Haworth and Ducie Street Warehouse in Manchester. For something special, try the roast Hereford beef with horseradish cream at the <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://marksmanpublichouse.com" rel="noopener noreferrer" target="_blank">Marksman</a> in Hackney, London. Two courses on a Sunday from £38.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">5. Burger</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">It seems as though there’s a burger on every pub menu. While it’s been this way for decades, what’s changed is the variety now on offer — your pub burger now comes every which way, from a Korean beef brisket version to a wild venison and cranberry special. Head to the <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://eastonwhitehorse.co.uk" rel="noopener noreferrer" target="_blank">Easton White Horse</a> in Suffolk, where chef Vernon Blackmore dishes up the Easton cheese and bacon burger. £15.50.</p><h2 class="RxNCg ykkUm PvZ nIjPJ PMXYp LmsHF SfAHY mNgye lNbol LBPRq rBLIK ">6. Steak and chips</h2><p class="EkqkG IGXmU nlgHS yuUao lqtkC TjIXL aGjvy ">A good steak is pure primal pleasure. Add chips and a pint, or a glass of red, and you’ve got one of the most popular pub combinations. There are steak restaurants that make a song and dance, sure, but enjoying your (hopefully) charcoal grill-cooked meat in the cosy confines of a pub is hard to beat. Try the ‘steak of the day’ at top Scottish chef Tom Kitchin’s cheerful Edinburgh gastropub, <a class="zZygg UbGlr iFzkS qdXbA WCDhQ DbOXS tqUtK GpWVU iJYzE " data-testid="prism-linkbase" href="http://scranandscallie.com" rel="noopener noreferrer" target="_blank">The Scran <!-- -->&<!-- --> Scallie</a>. Market price.<!-- --> </p><div class="eTIW QrHMO fnRUo pvsTF EhJPu vPlOC zNYgW OsTsW RMeqy daRVX ISNQ sKyCY eRftA acPPc MENS nFwaT MCnQE mEeeY SmBjI xegrY rPLsU iulOd NIuqO zzscu lzDCc aHUBM IEgzD OjMNy eQqcx SVqKB GQmdz jaoD VWDdR ONJdw vrZxD OnRTz gbbfF roDbV GPGwb oMlSS gfNzt oJhud eXZcf zhVlX sUzSN "><div class="SDgng miqYR PMJVQ QtdQF WYbZw hwQoR SkUsC UlTly FxKvG BOli LbgCH nvgXD qZlJZ hdCKb " data-testid="prism-editors-note"><div class="gtOSm FbbUW tUtYa vOCwz EQwFq yCufu eEak Qmvg nyTIa SRXVc vzLa jgBfc WXDas CiUCW kqbG zrdEG txGfn ygKVe BbezD UOtxr CVfpq xijV soGRS XgdC sEIlf daWqJ fIerE gzgIi sbNwD wyNiH oGaak mIoBf HPTnC SyFCf KSVzn EMccI MTazT TWYO pxDKL syqKH AAxjg AGdf YLpQy UPQXr OWaqr MWqqQ rhuiH sYoWw jOwXI GfFUP iLdhU GuqqH UXCTR ExGxl CPrEb ">Published in Issue 22 (Winter 2023) of <i>Food by </i><i>National Geographic Traveller (UK).</i></div></div></div></div></div></div><div class="theme-e FITT_Article_main__sidebar oBTii mrzah pNwJE iWsMV vkle " 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Fish and chips? Steak and ale pie? A burger? Yes, to all the above. And chips, always chips — still one of the most popular pub foods. But how did this all come to be? And why have these dishes endured?"},"type":"p","style":{}},{"id":"html1","cntnt":{"mrkup":"It turns out we have the Romans to thank for that, at least in part. During their time in Britain, the marching Roman armies needed to refuel with meat and cheese at various wine-filled pit-stops. They built tabernae (a type of Roman shop or stall) along their network of roads — and after the Romans departed, the tabernae were replaced with alehouses. By the Middle Ages, people were moving about in serious numbers, in need of a place to fill their bellies, and to rest their heads and their horses — welcome to the inn, with its roast meats, cheese and ale."},"type":"p","style":{}},{"id":"html2","cntnt":{"mrkup":"Jump to the 19th century and potatoes and pies were now firmly part of hostelry menus. The popularity of chip is largely due to Jewish settlers, who brought their taste for fried fish to the wider British public, opening the earliest fish and chip shops in the 1860s. And for that other hallowed pub staple, crisps, we must thank Frank Smith, founder of Smith’s Crisps, who put fried potatoes in greaseproof paper bags with a twist of salt in the 1920s."},"type":"p","style":{}},{"id":"html3","cntnt":{"mrkup":"By the end of the 1950s, with rationing over, pub menus were once again awash with the crispy crusts of homemade meat pies. And, like the rest of the population, pub landlords and landladies were soon seduced by the American burger bar, and impressed by two Italian brothers, Frank and Aldo Berni, who introduced many to the prawn cocktail, steak and chips, and black forest gateau via their influential Berni Inns."},"type":"p","style":{}},{"id":"html4","cntnt":{"mrkup":"The Licensing Act of 1988 saw pubs granted all-day opening — a change that put all-day Sunday roasts and restaurant-style food on the pub table and paved the way for gastropubs, which started opening a few years later."},"type":"p","style":{}},{"id":"html5","cntnt":{"mrkup":"Meanwhile, when the smoking ban was introduced in 2007, the pub demographic changed forever, encouraging families, prompting wider choice and better food — to the extent that some pubs even began winning Michelin stars. Today, pub food has never tasted so good. Yet across the country, the same classics can still be found on the menu — even if they are served on smarter-looking plates these days."},"type":"p","style":{}},{"id":"html6","cntnt":{"mrkup":"1. Steak and ale pie"},"type":"h2","style":{}},{"id":"html7","cntnt":{"mrkup":"“Britain does pie better than anyone else in the world and we have done since pastry was first perfected by chefs working for Tudor monarchs,” writes pub sage Pete Brown in his book, <i>Pie Fidelity</i>. Gelatinously juicy, is there a better dish to accompany your pint? Suet or puff, take your pick. And these days, you can even get gluten-free versions, such as The Native Pony — a classic steak and kidney pie in thick gravy found on the vast pie menu at <a href=\"http://thepiebaldinn.co.uk\" rel=\"noopener noreferrer\" target=\"_blank\">The Piebald Inn</a> in Hunmanby, North Yorkshire. £17.25. "},"type":"p","style":{}},{"id":"html8","cntnt":{"mrkup":"2. Fish and chips"},"type":"h2","style":{}},{"id":"html9","cntnt":{"mrkup":"A cultural icon, this beloved dish is eaten by everyone, from posties to politicians. Its appeal lies in the fact that, even at its most basic, it’s generally good — and when really good batter is at play, it’s hard to beat, as there are few joys quite like smashing open that crispy coating. Try it with triple-cooked yukon gold chips at <a href=\"http://paul-ainsworth.co.uk\" rel=\"noopener noreferrer\" target=\"_blank\">The Mariners</a> in Rock, Cornwall. £23. "},"type":"p","style":{}},{"id":"html10","cntnt":{"mrkup":"3. Ham, egg and chips "},"type":"h2","style":{}},{"id":"html11","cntnt":{"mrkup":"This pub classic harks back to the First World War, with egg and chips being popular with British soldiers behind the lines in French and Belgian bistros — the ham was added once meat rationing was eased. It’s Adam Symonds’s go-to pub dish. “When it’s really good it’s great, but when it’s bad it’s fine,” says the co-owner of celebrated London gastropub, The Baring. Try it at <a href=\"http://theponychewvalley.co.uk\" rel=\"noopener noreferrer\" target=\"_blank\">The Pony Chew Valley</a>, in Chew Magna, Somerset, where it appears as glazed ham, fried St Ewe eggs, skin-on fries and green bean chutney. £14.50."},"type":"p","style":{}},{"id":"645cf7f1-edd3-4899-a811-7aa402672157","cntnt":{"cmsType":"image","ariaLabel":"image","align":"contentWidth","belowParagraph":true,"envNme":"prod","flags":{"hideTitle":true},"qryStr":"userab=ng_pw_copy-287*variant_a-1126&forceMode=fitt","mrkup":"","placement":"inline"},"type":"inline","style":{}},{"id":"html12","cntnt":{"mrkup":"4. The Sunday Roast"},"type":"h2","style":{}},{"id":"html13","cntnt":{"mrkup":"There are few things more British than going out for a pub roast on Sunday. It’s a dish that’s reliable, but with plenty of scope for variety, from the choice of cut to the sauces. For those in need of guidance, Rate Good Roasts provides an annual ranking — topped last year by the Hawthorn in Haworth and Ducie Street Warehouse in Manchester. For something special, try the roast Hereford beef with horseradish cream at the <a href=\"http://marksmanpublichouse.com\" rel=\"noopener noreferrer\" target=\"_blank\">Marksman</a> in Hackney, London. Two courses on a Sunday from £38."},"type":"p","style":{}},{"id":"html14","cntnt":{"mrkup":"5. Burger"},"type":"h2","style":{}},{"id":"html15","cntnt":{"mrkup":"It seems as though there’s a burger on every pub menu. While it’s been this way for decades, what’s changed is the variety now on offer — your pub burger now comes every which way, from a Korean beef brisket version to a wild venison and cranberry special. Head to the <a href=\"http://eastonwhitehorse.co.uk\" rel=\"noopener noreferrer\" target=\"_blank\">Easton White Horse</a> in Suffolk, where chef Vernon Blackmore dishes up the Easton cheese and bacon burger. £15.50."},"type":"p","style":{}},{"id":"html16","cntnt":{"mrkup":"6. Steak and chips"},"type":"h2","style":{}},{"id":"html17","cntnt":{"mrkup":"A good steak is pure primal pleasure. Add chips and a pint, or a glass of red, and you’ve got one of the most popular pub combinations. There are steak restaurants that make a song and dance, sure, but enjoying your (hopefully) charcoal grill-cooked meat in the cosy confines of a pub is hard to beat. Try the ‘steak of the day’ at top Scottish chef Tom Kitchin’s cheerful Edinburgh gastropub, <a href=\"http://scranandscallie.com\" rel=\"noopener noreferrer\" target=\"_blank\">The Scran & Scallie</a>. Market price. "},"type":"p","style":{}},{"id":"0a5b22e0-9829-4367-82a3-afaa466ba794","cntnt":{"id":"0a5b22e0-9829-4367-82a3-afaa466ba794","cmsType":"editorsNote","note":"Published in Issue 22 (Winter 2023) of <i>Food by </i><i>National Geographic Traveller (UK).</i>"},"type":"inline","style":{}}],"cid":"drn:src:natgeo:unison::prod:ab3b5a6a-f43e-41f9-99b7-4664fbfdd0b5","cntrbGrp":[{"contributors":[{"displayName":"Fiona Sims"}],"title":"By","rl":"Writer"}],"mode":"richtext","dscrptn":"Burgers, Sunday roasts, pies and steak — these are the building blocks of pub cuisine. 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But where did the classic pub menu come from?"},"config":{},"usesArticleObject":true},{"name":"Byline","props":{"contributors":[{"name":"Fiona Sims","role":"writer","labelOverride":"By"}],"logoRadius":true,"publishedDate":{"date":"2024-01-17T17:00:00.000Z","postFormat":"MMMM D, YYYY","preFormat":"MMMM D, YYYY"},"shareProps":{"title":"6 of the best classic British pub dishes","url":"https://www.nationalgeographic.com/travel/article/best-british-pub-dishes","pageType":"Story","source":"NatGeo","shareButton":"inline","size":"l","networks":["facebook","twitter","email","link"],"description":"Burgers, Sunday roasts, pies and steak — these are the building blocks of pub cuisine. But where did the classic pub menu come from?"}},"config":{},"usesArticleObject":true},{"name":"Divider","props":{"className":"natgeoDivider"},"config":{},"usesArticleObject":true},{"name":"Body","props":{"body":[[{"type":"inline","content":{"name":"EditorsNote","props":{"body":"<i>This article was produced by National Geographic Traveller (UK).</i>","header":null},"context":{},"config":{"align":"full"}}},{"type":"p","content":["What’s the first dish that comes to mind when you think of classic British pub food? Fish and chips? Steak and ale pie? A burger? Yes, to all the above. And chips, always chips — still one of the most popular pub foods. But how did this all come to be? And why have these dishes endured?"]},{"type":"p","content":["It turns out we have the Romans to thank for that, at least in part. During their time in Britain, the marching Roman armies needed to refuel with meat and cheese at various wine-filled pit-stops. They built tabernae (a type of Roman shop or stall) along their network of roads — and after the Romans departed, the tabernae were replaced with alehouses. By the Middle Ages, people were moving about in serious numbers, in need of a place to fill their bellies, and to rest their heads and their horses — welcome to the inn, with its roast meats, cheese and ale."]},{"type":"p","content":["Jump to the 19th century and potatoes and pies were now firmly part of hostelry menus. The popularity of chip is largely due to Jewish settlers, who brought their taste for fried fish to the wider British public, opening the earliest fish and chip shops in the 1860s. And for that other hallowed pub staple, crisps, we must thank Frank Smith, founder of Smith’s Crisps, who put fried potatoes in greaseproof paper bags with a twist of salt in the 1920s."]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"kvps":{"pos":"fitt-article-inline-outstream-1"},"type":"fitt-article-inline-outstream","className":"fitt-article-inline-outstream"},"className":"natgeo-ad","placeholders":{"compact":{"size":[320,50]},"regular":{"size":[320,50]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"p","content":["By the end of the 1950s, with rationing over, pub menus were once again awash with the crispy crusts of homemade meat pies. And, like the rest of the population, pub landlords and landladies were soon seduced by the American burger bar, and impressed by two Italian brothers, Frank and Aldo Berni, who introduced many to the prawn cocktail, steak and chips, and black forest gateau via their influential Berni Inns."]},{"type":"p","content":["The Licensing Act of 1988 saw pubs granted all-day opening — a change that put all-day Sunday roasts and restaurant-style food on the pub table and paved the way for gastropubs, which started opening a few years later."]},{"type":"p","content":["Meanwhile, when the smoking ban was introduced in 2007, the pub demographic changed forever, encouraging families, prompting wider choice and better food — to the extent that some pubs even began winning Michelin stars. Today, pub food has never tasted so good. Yet across the country, the same classics can still be found on the menu — even if they are served on smarter-looking plates these days."]},{"type":"h2","content":["1. Steak and ale pie"]},{"type":"p","content":["“Britain does pie better than anyone else in the world and we have done since pastry was first perfected by chefs working for Tudor monarchs,” writes pub sage Pete Brown in his book, ",{"type":"i","content":["Pie Fidelity"]},". Gelatinously juicy, is there a better dish to accompany your pint? Suet or puff, take your pick. And these days, you can even get gluten-free versions, such as The Native Pony — a classic steak and kidney pie in thick gravy found on the vast pie menu at ",{"type":"a","content":["The Piebald Inn"],"attrs":{"href":"http://thepiebaldinn.co.uk","rel":"noopener noreferrer","target":"_blank"}}," in Hunmanby, North Yorkshire. £17.25."," "]},{"type":"h2","content":["2. Fish and chips"]},{"type":"p","content":["A cultural icon, this beloved dish is eaten by everyone, from posties to politicians. Its appeal lies in the fact that, even at its most basic, it’s generally good — and when really good batter is at play, it’s hard to beat, as there are few joys quite like smashing open that crispy coating. Try it with triple-cooked yukon gold chips at ",{"type":"a","content":["The Mariners"],"attrs":{"href":"http://paul-ainsworth.co.uk","rel":"noopener noreferrer","target":"_blank"}}," in Rock, Cornwall. £23."," "]}],{"type":"inline","content":{"name":"Ad","props":{"ad":{"type":"fitt-article-inline-box","className":"fitt-article-inline-box"},"className":"natgeo-ad","placeholders":{"compact":{"size":[300,250]},"regular":{"size":[300,250]}},"initSelf":true},"context":{},"config":{"gridDisplayMode":"none"}}},[{"type":"h2","content":["3. Ham, egg and chips"," "]},{"type":"p","content":["This pub classic harks back to the First World War, with egg and chips being popular with British soldiers behind the lines in French and Belgian bistros — the ham was added once meat rationing was eased. It’s Adam Symonds’s go-to pub dish. “When it’s really good it’s great, but when it’s bad it’s fine,” says the co-owner of celebrated London gastropub, The Baring. Try it at ",{"type":"a","content":["The Pony Chew Valley"],"attrs":{"href":"http://theponychewvalley.co.uk","rel":"noopener noreferrer","target":"_blank"}},", in Chew Magna, Somerset, where it appears as glazed ham, fried St Ewe eggs, skin-on fries and green bean chutney. £14.50."]},{"type":"inline","content":{"name":"Image","props":{"link":{},"caption":{"title":"","credit":"Photograph by David Eyre","source":"","text":"Ham, egg and chips became popular as it’s a simple, easy-to-make dish that was affordable for the working classes.","lines":3,"showMoreText":"Read More","showLess":false},"image":{"id":"Pub Classic Ham Egg and Chips","showCopyright":"Please be respectful of copyright. 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The Sunday Roast"]},{"type":"p","content":["There are few things more British than going out for a pub roast on Sunday. It’s a dish that’s reliable, but with plenty of scope for variety, from the choice of cut to the sauces. For those in need of guidance, Rate Good Roasts provides an annual ranking — topped last year by the Hawthorn in Haworth and Ducie Street Warehouse in Manchester. For something special, try the roast Hereford beef with horseradish cream at the ",{"type":"a","content":["Marksman"],"attrs":{"href":"http://marksmanpublichouse.com","rel":"noopener noreferrer","target":"_blank"}}," in Hackney, London. Two courses on a Sunday from £38."]},{"type":"h2","content":["5. Burger"]},{"type":"p","content":["It seems as though there’s a burger on every pub menu. While it’s been this way for decades, what’s changed is the variety now on offer — your pub burger now comes every which way, from a Korean beef brisket version to a wild venison and cranberry special. Head to the ",{"type":"a","content":["Easton White Horse"],"attrs":{"href":"http://eastonwhitehorse.co.uk","rel":"noopener noreferrer","target":"_blank"}}," in Suffolk, where chef Vernon Blackmore dishes up the Easton cheese and bacon burger. £15.50."]},{"type":"h2","content":["6. Steak and chips"]},{"type":"p","content":["A good steak is pure primal pleasure. Add chips and a pint, or a glass of red, and you’ve got one of the most popular pub combinations. There are steak restaurants that make a song and dance, sure, but enjoying your (hopefully) charcoal grill-cooked meat in the cosy confines of a pub is hard to beat. Try the ‘steak of the day’ at top Scottish chef Tom Kitchin’s cheerful Edinburgh gastropub, ",{"type":"a","content":["The Scran ","&"," Scallie"],"attrs":{"href":"http://scranandscallie.com","rel":"noopener noreferrer","target":"_blank"}},". Market price."," "]},{"type":"inline","content":{"name":"EditorsNote","props":{"body":"Published in Issue 22 (Winter 2023) of <i>Food by </i><i>National Geographic Traveller (UK).</i>","header":null},"context":{},"config":{"align":"full"}}}]],"blockquote":{"disableQuotationMark":true,"simple":true},"dateline":null,"datelineSeparator":"—","wordCount":931,"className":"PrismArticleBody DoubleColumn StartsWithInline"},"config":{"gridDisplayMode":"none"},"usesArticleObject":true}],"endComponents":[{"name":"ContentPromoGrid","props":{"cards":[{"type":"floating","headline":"15 of the best places for a roast dinner in the 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