Introduction
Is British food truly deserving of its notorious reputation? Beyond the well-loved fish and chips and comforting Sunday roasts, lurks a shadowy realm of culinary creations that often elicit gasps, giggles, or outright disgust. We’re not talking about dishes gone wrong; we’re venturing into the realm of cursed British food—dishes so peculiar, so unsettling, or so utterly bizarre that they’ve become legendary for all the wrong reasons.
What exactly makes a food “cursed”? It’s a combination of factors: a jarring appearance, a challenging texture, an ingredient list that raises eyebrows, a history shrouded in hardship, or simply a name that sounds more like a Victorian ailment than a delicious treat. While opinions may vary, these dishes consistently rank high on the list of foods that make people question the sanity of British culinary traditions. Buckle up, because we’re about to embark on a culinary journey to the dark side, exploring some of the most controversial and conversation-starting dishes that the British Isles have to offer.
Fishy Business: Delights from the Deep (or Should We Say, the Deeply Disturbing?)
The sea has always been a source of sustenance for the British, but some of its offerings have taken on a decidedly…unconventional form. Take, for instance, the Stargazy Pie. Imagine a traditional savory pie, but instead of a golden-brown crust concealing a comforting filling, it’s adorned with the heads of various fish, staring skyward as if pleading for a swift end. The fish, often pilchards, poke their heads through the crust, eyes fixed on the heavens, as if witnessing some unspeakable horror in the kitchen.
Why this bizarre presentation? Legend has it that in the Cornish village of Mousehole, a fisherman named Tom Bawcock braved a fierce storm to catch enough fish to feed his starving community. The stargazy pie commemorates his bravery, with the fish heads supposedly allowing the oils to drain back into the pie during baking, enhancing the flavor. While the historical accuracy of this tale is debatable, the pie’s unsettling appearance is undeniable. It’s a dish that challenges even the most adventurous eaters, forcing them to confront their discomfort with both fish and pie simultaneously.
Then we have the quintessential East End delicacy: jellied eels. Imagine chunks of eel, simmered in spiced water until tender, then left to cool in its own gelatinous broth. The resulting jelly, often murky and translucent, encases the eel pieces in a wobbly embrace. For many, the texture alone is enough to induce shivers. The slippery, gelatinous mouthfeel combined with the distinctly fishy flavor creates a sensory experience that’s far from universally appealing.
Jellied eels originated as a cheap and readily available source of protein for the working class of London’s East End. Eels were plentiful in the River Thames, and the jellification process helped to preserve them in the days before refrigeration. While jellied eels remain a nostalgic favorite for some Londoners, they’re undeniably an acquired taste, and one that often leaves outsiders scratching their heads in bewilderment.
And finally, a breakfast staple with a pungent aroma all of its own – Kipper. This herring has been split in a butterfly fashion from tail to head, gutted, salted or pickled, and cold-smoked over smouldering woodchips.
Its distinctive smell is something you either find to be delicious or nauseating and can linger for hours after cooking, and its taste can be overwhelmingly strong. Not a great choice for some.
Meat Mayhem: When Offal Takes Center Stage
The British have a long and storied history of using every part of the animal, and some of the resulting dishes have achieved legendary status for their…unconventional ingredients. Enter haggis, Scotland’s national dish and a culinary creation that often divides opinion. Haggis is essentially a savory pudding made from sheep’s pluck—that’s the heart, liver, and lungs—minced with onion, oatmeal, suet, spices, and stock. Traditionally, this mixture is encased in the animal’s stomach and cooked until plump and tender.
While the thought of eating offal might be off-putting to some, haggis is a deeply flavorful and surprisingly satisfying dish. The oatmeal gives it a hearty texture, while the spices add warmth and complexity. Served with neeps (mashed turnips) and tatties (mashed potatoes), haggis is a true taste of Scotland, a symbol of national pride, and a testament to the ingenuity of Scottish cooks who made the most of limited resources. However, its ingredients ensure that haggis remains firmly entrenched in the realm of cursed British food for many.
Another blood-related item is Black Pudding. Made with pork blood, pork fat, and oatmeal (or barley), the Black Pudding is a type of sausage that has strong regional variations and flavors. The addition of blood as a main ingredient makes the black pudding a hard pass for some people.
For a final piece of offal, we have Faggots. Faggots are made from a ball of minced off-cuts and offal, especially pork, bound with herbs and bread crumbs. While they can be delicious, especially when made with care and good quality ingredients, the reputation of containing offal can be enough to put people off.
Pudding Problems: Sweet Treats with a Side of Strangeness
Even the sweeter side of British cuisine isn’t immune to the curse. Take, for example, Spotted Dick. Yes, you read that right. Spotted Dick is a steamed suet pudding studded with dried fruit, usually currants or raisins, and traditionally served with custard. While the pudding itself is relatively innocuous—a comforting and slightly sweet treat—its name is undeniably unfortunate. It’s a phrase that elicits snickers and double takes, and it’s a prime example of how a dish’s name can contribute to its “cursed” status.
Next we have the Welsh dish Laverbread. Despite the name, this isn’t actually bread, it’s a cooked seaweed purée. The dish is traditionally made by boiling laver seaweed for several hours before mincing or pureeing it. The resulting paste can then be served as a dish on its own or as an ingredient in other foods.
And finally a well known British spread that causes arguments – Marmite. This savory spread is made from yeast extract, a byproduct of the brewing process. Marmite has a very strong, salty, and umami flavour. It’s often described as having an “acquired taste” – you either love it or you hate it. So much so, that this phrase is used in their marketing.
Colonial Creations: Blending Cultures, Blending Flavors (Sometimes Too Much)
The British Empire’s vast reach influenced culinary traditions around the world, and some of those influences found their way back to British shores, resulting in dishes that are…well, let’s just say they’re not for everyone. Kedgeree, for instance, is a dish of cooked rice, flaked fish (traditionally smoked haddock), hard-boiled eggs, curry powder, butter or cream, and parsley. It’s a curious combination of flavors and textures, a fusion of British and Indian influences that can be either comforting or confusing, depending on your palate. Kedgeree is believed to have evolved from the Indian dish “khichri,” a simple rice and lentil dish. While kedgeree can be a delicious and nutritious meal, its unusual combination of ingredients and somewhat bland appearance often relegates it to the realm of “cursed” British food.
And lets not forget Coronation Chicken. This dish is a combination of cooked chicken, mayonnaise, curry powder, and sometimes dried fruit (raisins or apricots). It was created for Queen Elizabeth II’s coronation banquet, and can still be found in sandwiches and salads. While some like the combination of sweetness with spicy mayonnaise, some can find it a strange mix.
Why These Foods Persist (Despite the Groans)
So, why do these seemingly “cursed” British foods continue to exist? The answer lies in a complex interplay of history, resourcefulness, nostalgia, and regional pride.
Many of these dishes have deep historical roots, often originating as affordable and readily available sources of sustenance for the working class. They represent a time when food was scarce, and cooks had to make the most of every ingredient. These foods are a link to the past, a reminder of the hardships and ingenuity of previous generations.
Resourcefulness also plays a key role. Dishes like haggis and faggots are examples of how British cooks traditionally used every part of the animal, minimizing waste and maximizing flavor. This nose-to-tail approach to cooking is not only sustainable but also results in unique and flavorful dishes that reflect a deep respect for the ingredients.
For many Brits, these “cursed” foods evoke a sense of nostalgia. They’re the dishes that their grandmothers used to make, the flavors of their childhood, and a connection to their family heritage. Even if they wouldn’t necessarily choose to eat them every day, these foods hold a special place in their hearts.
And finally, there’s the element of regional pride. Many of these dishes are associated with specific regions of the British Isles, and they represent a unique cultural identity. Whether it’s haggis in Scotland, jellied eels in London, or laverbread in Wales, these foods are a source of local pride, a way of celebrating the unique culinary heritage of each region.
Conclusion: Cursed or Misunderstood?
British food may be the butt of many jokes, but the dishes we’ve explored are more than just culinary oddities. They’re a reflection of British history, culture, and resourcefulness. They’re a reminder that food is more than just sustenance; it’s a connection to the past, a celebration of regional identity, and a source of comfort and nostalgia.
So, are these foods truly cursed? Perhaps not. Maybe they’re simply misunderstood. Maybe they require a more adventurous palate, an open mind, and a willingness to embrace the unusual. Or maybe, just maybe, they’re a delicious reminder that even the strangest-sounding dishes can have a story to tell. Ultimately, the decision is up to you. But next time you encounter a “cursed” British food, take a moment to appreciate its history, its ingredients, and the cultural significance it holds. You might just be surprised by what you discover.
