Carême and later Escoffier, who both worked in London, introduced French people to a number of great British specialities. Even the most distrustful about the value of British cooking acknowledge the high quality of Scottish smoked salmon, York ham, Dover sole, Finnan haddock, Dundee marmalade and don't forget about Stilton with malt whiskey, British ales and stouts and Earl Grey tea.
British cooking is full of highly characteristic regional specialities, which sometimes have surprising names. Traditionally British country is usually of a fortifying nature, based on oats, potatoes, and meats which can make great use of fish.
Those who make light of and disparage the value of the British contribution to cooking would do well to remember Dover sole, York ham, Finnan haddock, smoked Scottish salmon, Stilton, Cheddar, Caerphilly and numerous other cheeses, Dundee marmalade, Earl Grey tea, Worcestershire sauce, chutneys, Cumberland sauce, Mulligatawny, trifles and fools, numerous puddings, Cornish Pasties, Hot Cross Buns, Chelsea Buns, crumpets, scones, cock-a-leekie, and don't forget single malt whisky, and British ales and stouts. Imagine a world without them!
