Eating customs & traditions in Great Britain
The usual meals in Great Britain are breakfast, lunch, tea and dinner; or in simplier homes, breakfast, dinner, tea and supper. Breakfast is generally a bigger meal than you can have it on the Continent, though some English people like a “continental” breakfast of rolls and butter and coffee. But the usual breakfast is porridge or “Corn Flakes” with milk or cream and sugar, becon and eggs, marmalade with butter toast, and tea or coffee. For a change you can have a boiled egg, cold ham, or perhaps fish.
Lunch is usually served between twelve and one o’clock. The businessman in London usually finds it impossible to come home for lunch, and so he goes to a café or to a restaurant, but those who are at home generally take a cold meat, e.g., beef, mutton, veal, ham, with boiled or fried potatoes, salad and pickles, with a pudding or fruit to follow. Sometimes you may have a mutton chop, steak and chips, followed by biscuits and cheese and a cup of coffee.
Afternoon tea follows between four and five o’clock. You can hardly call it a meal, but it is a sociable sort of thing, as friends often come in for a chat while they have their cup of tea, cake or biscuit.
In some houses dinner is the biggest meal of the day. You can have soup, fish, roast chicken, chops, potatoes and vegetables, a sweet, fruit and nuts. The two substantial meals of a day, lunch and dinner, are both more and less the same. But in a great many of English homes the midday meal is the chief one of the day, and in the evening they have the much simplier supper-an omelette, or sausages, sometimes bacon and eggs and sometimes just bread and cheese, a cup of coffee or cocoa and fruit.
The two features of life in England that possibly give visitors their worst impressions are the English weather and English cooking. The former is something that nobody can do anything about, but cooking is something that can be learned. English food has often been described as tasteless. Although this criticism has been more than justifies in the past, and in many instances still is, the situation is changing somewhat. One of the reasons that English cooking is improving is that so many people have been spending their holidays abroad and have learned to appreciate unfamiliar dishes. However, there are still many British people who are so unadventurous when they visit other countries that will condemn everywhere that doesn’t provide them tea and either fish and chips or sausages, baked beans and chips or overdone steak and chips.
One of the traditional grouses about English food is the way that vegetables are cooked. Firstly the only way that many British housewives know to cook green vegetables is to boil them for far too long in too much salt water and then to throw the water away so that all the vitamins are lost. To make matters worst, they don’t strain the vegetables sufficiently so that they appear as a soggy wet mass on the plate.
It would be unfair to say that all English food is bad. Many traditional British dishes are as good as anything you can get anywhere. Nearly everybody knows about roast beef and Yorkshire pudding but this is by no means the only dish that is cooked well. A visitor if invited to an English home might well enjoy steak and kidney pudding or pie, saddle of mutton with red-currant jelly, all sorts of smoked fish, especially kippers, boiled salt beef and carrots to mention but a few.
A strange thing about England that the visitor may notice is that most of the good restaurants in England are run and staffed by foreigners-for example, there is a larger number of Chinese, Indian and Italian restaurants and to less extent French and Spanish ones.
The food and beverage department has two principal aims. The first- and the more important one- is to provide a standard of food and beverage service consistent with the expectations of the quests. The second aim is to maintain the food and beverage...
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