the full english gets the attention, but every part of the uk does breakfast its own way:
england: bacon, sausages, eggs, beans, tomatoes, mushrooms, and toast or fried bread. hash browns still start arguments. the north loves black pudding (bury's is the famous one). cumberland sausage comes in a coil, lincolnshire is heavy on sage, cornwall and devon add hog's pudding, and the potteries roll staffordshire oatcakes round cheese and bacon.
scotland: the full scottish brings lorne (square) sausage, tattie scones, stornoway black pudding, and sometimes haggis or fruit pudding. porridge purists take it with salt, not sugar, and aberdeen has butteries (rowies): flat, flaky and very buttery.
wales: the full welsh adds laverbread, a seaweed purée often mixed with oats and fried into little cakes, and cockles from the gower. glamorgan sausages (cheese and leek, no meat) keep vegetarians happy.
northern ireland: the ulster fry is all about the breads: soda farls and potato bread, both fried, with bacon, sausages, eggs, and black and white pudding. beans are optional and divisive.
the bacon sandwich changes its name every fifty miles: a barm in manchester, a cob in the east midlands, a batch in coventry, a stottie in the north east, a bap or a roll elsewhere. brown sauce or ketchup splits households.
from further afield: people who settled here brought breakfasts of their own. turkish cafés on green lanes do menemen, sucuk, olives and simit. many south asian families have parathas or halwa puri on weekend mornings, caribbean kitchens serve ackee and saltfish with fried dumplings, and polish shops sell kiełbasa and rye bread all over the country. shakshuka is on every brunch menu, and even kedgeree, a victorian favourite, started out as khichri in india.
truth is, most weekday breakfasts are cereal or toast and a cup of tea. the fry-up is for weekends, hotels and hangovers.
so what's breakfast like where you're from, and who does it best?
england: bacon, sausages, eggs, beans, tomatoes, mushrooms, and toast or fried bread. hash browns still start arguments. the north loves black pudding (bury's is the famous one). cumberland sausage comes in a coil, lincolnshire is heavy on sage, cornwall and devon add hog's pudding, and the potteries roll staffordshire oatcakes round cheese and bacon.
scotland: the full scottish brings lorne (square) sausage, tattie scones, stornoway black pudding, and sometimes haggis or fruit pudding. porridge purists take it with salt, not sugar, and aberdeen has butteries (rowies): flat, flaky and very buttery.
wales: the full welsh adds laverbread, a seaweed purée often mixed with oats and fried into little cakes, and cockles from the gower. glamorgan sausages (cheese and leek, no meat) keep vegetarians happy.
northern ireland: the ulster fry is all about the breads: soda farls and potato bread, both fried, with bacon, sausages, eggs, and black and white pudding. beans are optional and divisive.
the bacon sandwich changes its name every fifty miles: a barm in manchester, a cob in the east midlands, a batch in coventry, a stottie in the north east, a bap or a roll elsewhere. brown sauce or ketchup splits households.
from further afield: people who settled here brought breakfasts of their own. turkish cafés on green lanes do menemen, sucuk, olives and simit. many south asian families have parathas or halwa puri on weekend mornings, caribbean kitchens serve ackee and saltfish with fried dumplings, and polish shops sell kiełbasa and rye bread all over the country. shakshuka is on every brunch menu, and even kedgeree, a victorian favourite, started out as khichri in india.
truth is, most weekday breakfasts are cereal or toast and a cup of tea. the fry-up is for weekends, hotels and hangovers.
so what's breakfast like where you're from, and who does it best?
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