Sunday roast: Mash, veggies, beef, yorkshire pudding (like a chunk of bready goodness). \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Not enough gravy.<\/p><\/div>\n

What are the roots of this negative British culinary reputation? \u00a0I actually had this conversation today with someone. \u00a0Likely this stems from war time when the country was rationing every ounce of nourishment and had no capacity to focus on cooking. \u00a0I would imagine hunkering down in an air raid shelter during WWII, no one was thinking, “Man, that was a bland dinner.”<\/p>\n

So I’m here to say, British food is misunderstood. \u00a0It’s delicious and I’ll be having a lot more while I’m here in London this year. \u00a0And don’t forget that Indian, one of the best cuisines of all time, is in fact considered British cuisine. \u00a0 \u00a0Cheerio.<\/p>\n\n\t\t