2. Britain Doesn't Have Good Ingredients - Part A
Of all the claims, this one is surely the dumbest.
British beef has long been considered among the world’s best. Where does Aberdeen-Angus, sometimes just called Angus come from? Yes, Britain, specifically Scotland. Much of that raised today in Britain is shipped to France, with the top Parisian chefs (and customers) paying top prices. Angus beef is America’s favourite, introduced in 1873. Sorry, folks, it’s British. Today, the breed is found worldwide and is prized for its marbled beef. The Japanese love it, too!
Welsh lamb, Queen Victoria’s favourite, is also well regarded, although the French don’t eat so much of that.
Leg of Lamb
Rabbit, introduced by the Romans, is still popular. Often cooked with the same herbs the animal feeds on. Rabbit with juniper berries is also a classic pairing.
Tamworth pigs, Gloucester Old Spot Pigs, Berkshire pigs etc. are prized around the world for their meat as are other heritage breeds.
Order seafood in Paris and it’s going to have been caught in Scottish waters- some of the best in the world. Langoustines and brown crab are particularly prized. Scottish seafood is exported to the USA, Spain, Italy and Portugal, with growing interest in Southeast Asia.
Loch Fyne, a sea loch on Scotland’s west coast has some of the most highly prized oysters. I’ve eaten them in Paris, too.
Traditional foods such as kippers (cold smoked herring) and Arbroath smokies (hot smoked haddock) may be brown but are far from bland or boring. Yes, ‘brown’ is another complaint levelled against British food right here on these forums. Many, maybe most, foods are brown; not just British.
Smokies
Haggis is neither bland, or boring. Instead it is well spiced. The same with black pudding (blood sausage).
Haggis (centre)
Coming next: A surprise!
