British cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means "unfussy dishes made with quality localingredients, matched with simple sauces to accentuate flavour, rather than disguise it."[1] However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producinghybrid dishes, such as the Anglo-Indian chicken tikka masala, which the BBC has called "Britain's true national dish".[2]

Northern Irish cuisine

The cuisine of Northern Ireland is largelysimilar to that of the rest of the island of Ireland. In this region, the Ulster Fry is particularly popular and the Old Bushmills Distillery, one of the world's oldest whiskey producers,[8] is basedin Bushmills, County Antrim.

Scottish cuisine

Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with British cuisine, buthas distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is knownfor the high quality of its beef, potatoes and oats. In addition to foodstuffs, Scotland produces a variety of whiskies.

Welsh cuisine

Welsh cuisine has influenced, and been influenced by,other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meattraditionally associated with Welsh cooking.

English cuisine

English cuisine is shaped by the climate of England, its island geography and its history. The latter includes interactions with otherEuropean countries, and the importing of ingredients and ideas from places such as North America, China and southern Asia during the time of the British Empire and as a result of immigration.