English Cuisine Quotes

I think in England you eat too much sugar and meat and not enough vegetables.

When mighty roast beef was the Englishman's food It ennobled our hearts and enriched our blood-- Our soldiers were brave and our courtiers were good. Oh! the roast beef of England. And Old England's roast beef.

The seafood in England is sad.

Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease. England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can't make very good brie or baguettes - and the French can't make pork pies.

A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.

The English eat all sorts of birds - pigeons, ducks, sparrows - but if you tell them you eat puffin, you might as well come from Mars.

One thing that I miss because we spend a lot of time in America is English food, like cooked breakfast and Sunday dinners.

The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.

My wife and I have always been Anglophiles. We always felt we were born in another life in England. I was in the Elizabethan era, and she was from the Norman conquest.

I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.

My obsession with eating out partly comes from having spent 10 long years at English boarding schools in the 1980s, where food was pretty low on the list.

I am still adapting to London life, but England was always a country that 'interested me.

When it comes to cakes and puddings, savouries, bread and tea cakes, the English cannot be surpassed.

I think, British food, it's had a bad rap.

Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a restaurant, you've got to feed people, not make pretty little pictures on plates to make up for your lack of ability.

And roast beef and Yorkshire pudding is my personal signature dish.

I have never had the opportunity to play in England, so I know little about it.

...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out.

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins. There was enough food there to keep a starving family for a week.

Whatever laudable qualities the English may possess in their selection, preparation, and consumption of food, elegance, originality, diversity, and imagination are not among them.

They have a lot of trouble with pronunciation, because they can't move their jaw muscles, because of malnutrition caused by wisely refusing to eat English food, much of which was designed and manufactured in medieval times during the reign of King Walter the Mildly Disturbed.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

For all we know that English people are/ Fed upon beef - I won't say much of beer/ Because 'tis liquor only, and being far/ From this my subject, has no business here;/ We know too, they are very fond of war,/ A pleasure - like all pleasures - rather dear;/ So were the Cretans - from which I infer/ That beef and battle both were owing her

Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.