A significant change is also both in number and in quality of many restaurants in Britain, especially of small Public House that have been completely transformed over the last twenty years. Many have risen from local low reputation to direct rivals of the best restaurants, are called Gastropub and very often in small countries are even the best restaurants. The term "Pub Grub" (literally "pub food"),, is now also used for sales of quality food. The merit for this U-turn goes to the CAMRA (Campaign for Real Ale - literally "Campaign for real beer"), which has helped to improve the quality of pubs and more generally of their products and, secondly the process of privatization of breweries, which led many pubs to diversify and to open the restaurant, both to survive as activity is in response to considerable demand from consumers.
Traditional Cuisine
Despite the spread of fast-food, traditional British cuisine has survived, mostly in rural areas and among those who belong to social classes higher.
The Sunday roast, typical for British families, is perhaps the greatest symbol of a kitchen linked strongly to tradition. The Sunday lunch usually includes a Yorkshire pudding (Yorkshire pudding), a kind of cake made with wheat flour and cooked in the oven, accompanied, or sometimes followed by a combination of meat and assorted vegetables served generally roasts or boiled. Combinations of meat are more common beef, lamb or pork and chicken is quite popular. The typical choice for the Christmas roast is represented by turkey, especially as a result of its widespread use after the Second World War. The game meat, such as that of deer, is particularly consumed by the higher classes; game, even if maintained in the classical tradition culinary English is not a food typically consumed by the average household.
At home many Britons prepare homemade desserts originals, as sweet rhubarb (rhubarb crumble), pudding bread and butter, spotted dick and trifle. The traditional accompaniment is the cream English. The dishes are simple and traditional, with recipes passed from generation to generation. The maximum exponent between puddings is without doubt the Christmas pudding (Christmas pudding).
The Sunday roast is a combination of roast beef, potatoes arroste, vegetables and Yorkshire pudding.
Tea are served with butter, jam and whipped cream or assorted biscuits and sandwiches. A single type of sandwich is certainly the one with marmite, a spreadable cream salty dark brown color that acquired from yeast, with very pronounced flavor. One of preparations housewives typical is the butterfly cake (literally cake butterfly). Some schools teach how to cook these cakes during cooking classes.
The tea is consumed during the whole day long and occasionally drunk even during meals. Coffee is perhaps less common in continental Europe and usually served long and with milk. The preparations Italian coffee, espresso and cappuccino, are still growing in popularity is that quality, while the tea, although still considered an essential part in the life of an Englishman, is losing its predominance. In recent years the teas were popular. During lunches or elegant formal wine is usually served while in most occasions informal lunch is accompanied by beer or cider.
The full English breakfast remains a culinary classic. William Somerset Maugham quoted: "To eat well in England, you should have breakfast three times a day.". Fortunately, today it is no longer the case.
In the Victorian, during the British Raj, the United Kingdom "borrowed" many Indian dishes, thus creating the Anglo-Indian cuisine. Some of these are still prepared today, although many of the dishes Anglo-Indians once very popular, such as kedgeree, are now almost disappeared.
Another British culinary tradition is a particularly tasty dish, such as Welsh rarebit,. Today many of the main meals end with sweet dessert, although sometimes cheese and snacks can be an alternative.
