2. Jam or cream first? (Cornwall vs Devon)
There’s another cream tea related debate which rages on: when making a cream tea do you put the jam or the clotted cream on your scone first? The ultimate Cornish vs Devonian food fight, in Cornwall it’s strictly jam first, then cream. In Devon, meanwhile, cream goes on first, topped with jam. This is a classic regional rivalry, with both counties fiercely defending their method as the authentic one.
Whatever your preference, learn how to make perfectly fruity scones or throw the ultimate afternoon tea party.
3. Red or brown sauce – and on what?
We are a nation of condiment lovers, with an assigned sauce to accompany pretty much any dish you can think of. But which is the superior condiment: tomato ketchup (red sauce) or brown sauce? And which foods deserve which sauce? Every Brit will claim to have their own favourite sauce and loyalties run deep: some swear by brown sauce on bacon sandwiches, while others insist only ketchup will do. Brown sauce tends to be more popular in the north and Midlands, while ketchup rules in the south, but it’s a personal thing and people will defend their choice to the last chip.
Discover the full spectrum of British flavour with our guide to 22 weird and wonderful British condiments.
4. What belongs on a full English?
The hearty full English breakfast is a national treasure – but what actually counts as proper on the plate remains a constant argument among British people. Should it include golden hash browns, crispy fried bread, baked beans, mushrooms or the more contentious black pudding? Everyone has their own idea of what makes the perfect fry-up, with some viewing hash browns as an American interloper, while others struggle to imagine a decent breakfast without them. Black pudding tends to pop up on plates more in the north, less so in the south. Fried bread is an indulgent must for some and a greasy horror for others.
Make up your own favourite plate with our ultimate full English makeover.
5. Marmite – love it or hate it?
Marmite is famous for dividing opinion. Some think it’s a savoury spread of dreams, others say it’s an abomination. What is it about Marmite which makes it so divisive? It’s all to do with its strong, salty, yeasty flavour. There’s no middle ground – you’re either in the love it or hate it camp. No regional or cultural divide here, this one cuts across all boundaries. Marmite’s slogan says it all: “Love it or hate it.”
Firmly in the love it camp? Put it to work in these cheese & Marmite sausage rolls.
6. Chips (or crisps?) in a sandwich: genius or criminal?
Wedging a handful of golden chips (or a packet of crisps) in between two slices of bread: a stroke of British genius or a culinary crime? While some would vehemently argue that the chip butties or crisp sandwiches make the ultimate comfort foods, others think it’s just carbs on carbs and a step too far. The humble chip butty is especially beloved in the north, while the crisp sandwich has its fans everywhere.
7. White or brown bread with a bacon butty?
Should a bacon sarnie be made with soft white bread or hearty brown (wholemeal) bread? White bread is pillowy and soaks up the sauce, but some would argue brown bread is more grown-up (not to mention healthier). It’s a battle of nostalgia versus nutrition and one which is more generational than regional – either way you can expect strong opinions from both camps.
Give your bacon sarnie a flavour boost with these 5 ways with bacon sandwiches.
8. Tea: how strong is too strong?
Despite coffee’s rise in popularity we are still very much a tea-drinking nation and how strong you should take your tea remains a bone of contention. Some insist tea should be so strong ‘the spoon stands up in it’, while others prefer it weak and milky (the colour chart for tea is a classic British meme). Northern tea drinkers are generally know to like it stronger but it’s a personal preference that can cause heated debate in any household. Just ask around: how do you take your tea? Builders’ brew (dark and strong) or a delicate, pale cuppa?
9. Milk in first or after?
Here’s another tea-related debate which perturbs Brits: should you pour milk into your mug before or after the hot water? Milk-in-first is seen by some as the traditional method, while others insist milk should only ever go in after the tea has brewed. In the past it would be argued that the milk-in-first method was linked to the quality of porcelain cups (boiling water first = cracked cup). Today the choice of adding milk first or last is a matter of personal preference (either way, everyone thinks their way is right).
10. The proper way to eat a Jaffa Cake (and is it a biscuit or cake?)
One of the greatest debates in the confectionary world: is the mighty Jaffa Cake a biscuit or a cake? Furthermore, what’s the best way to eat one – all in one, nibble off the chocolate or peel it apart layer by layer? The biscuit vs cake debate even ended up in court due to tax reasons (spoiler: Jaffa Cakes should be recognised as a cake, rather than biscuit). As for eating technique, it comes down to a matter of personal ritual.
Take your love of Jaffa Cakes to a whole new level by making our homemade version.
11. Toast: barely beige or golden and crisp?
A slice of toast is a breakfast staple, but how do you like it? Barely warmed through, deeply golden and crunchy or on the verge of burnt? It’s become something of a breakfast battleground on social media in recent years: some insist that pale toast is a waste of bread, others find dark toast too bitter or burnt for their liking. There’s no clear regional split here – just a lot of burnt toast arguments in kitchens up and down the country.
12. Roast dinner: what’s allowed on the plate?
A good roast dinner is just as important to Brits as a well brewed cup of tea. But what counts as part of a proper roast dinner? Is cauliflower cheese just a side dish or a Sunday roast staple? Purists will argue cauliflower cheese is a separate dish, while others can’t imagine a roast without it. What about bread sauce and stuffing with anything but roast chicken? For some, that’s sacrilege.
Create your own perfect roast with our easy roast dinner recipes.
13. Yorkshire puddings: only with beef?
Beloved by Brits all over, the fluffy and golden brown Yorkshire pud has rightfully earned its title of national treasure. But should they only be partnered with roast beef or can you get away with having them on any roast dinner? This dispute became so contentious it was even debated at The Oxford Union. If you ask any roast dinner traditionalist they’ll say Yorkshires are strictly reserved for beef only. Others will accompany them with chicken, pork or even a veggie nut roast. Yorkshire folk tend to be more strict about this rule, while elsewhere, anything goes.
Start up a discussion in your own home with our recipe for the best Yorkshire puddings.
14. Does horseradish belong with anything but roast beef (and apple sauce with pork)?
Another age-old debate surrounding the great British roast dinner: should horseradish only be served with beef, and apple sauce only with pork? Or can you dare to mix and match? Some purists see these roast pairings as sacred, while others are happy to experiment. Just be warned: mixing up the classic condiments may lead to an argument at Sunday lunch.
Create your own perfect roast dinner with our homemade horseradish and apple sauce.
15. Ketchup on a roast dinner – should it be banned?
Is it ever really acceptable to put ketchup on a roast dinner? For the majority the idea is unthinkable – an insult to the cook and the sanctity of the roast. For others (more often than not kids) it’s the only way to make dry meat palatable. This is more of a generational divide than regional – but if you want to really rile up a room of Brits, just reach for the ketchup bottle at Sunday lunch.
16. Biscuit dunking – essential or sacrilegious?
Should biscuits ever be dunked into a hot cup of tea or coffee, or is that just plain wrong? Dunking fans say the best (or only) way to enjoy a biscuit is to immerse them in tea, while others can’t stand the idea of soggy crumbs forming at the bottom of their cup. This one’s a matter of personal taste – but expect your technique to be scrutinised either way.
We’ve created the ultimate biscuit for all your dunking needs.
17. Gravy on chips – northern delicacy or soggy mess?
Roast dinner is not compete without gravy, but how about pouring over chips? Some chip shop aficionados view gravy on chips as a delicious northern tradition, while others believe the combo is a one-way ticket to soggy disappointment. It’s a tradition with roots in the north, but it’s spreading to other regions due to increasing popularity. In some areas, chips with curry sauce or mushy peas are also hotly debated.
Try the dish for yourself with one of our gravy recipes.
18. Black pudding – integral part of a fry-up?
Does a proper English breakfast need black pudding or should it be left off the plate? Some fry-up fans see black pudding as a breakfast essential, while others can’t stomach the idea of blood sausage with their eggs. This controversial component is a staple in the north and Scotland, less common in the south.
19. Stargazy pie – a step too far?
Stargazy pie is a Cornish dish, so-named for the fish heads poking through the pastry, looking skyward through the crust. A quirky tradition or just too much? For some the stargazy pie is a proud piece of local heritage, with the unique dish traditionally prepared on 23 December to celebrate Tom Bawcock’s Eve. For others the sight of fish heads gazing upwards feels a step too far for the dinner table. A Cornish classic, but likely to startle visitors from elsewhere.
Bake this traditional fish pie from Cornwall with our recipe.
20. Roll, bap, cob or bun?
The question remains: why does Britain have so many names for a bread roll? What you may call a bread roll largely depends on where you’re from and its heavily tied to regional pride: in the north, for example, bap is the preferred term, meanwhile cob proves more popular in areas of the Midlands. While roll is the generic name commonly used in the south you’ll also find barmcake and breadcake in northern areas including Manchester and Yorkshire. This debate has rumbled on for centuries and still no one can decide.
Bake your own batch with our easy bread rolls recipe.
