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Historical recipes

British cuisine has evolved remarkably over the centuries, reflecting the country’s dynamic history and the many influences that have shaped its culinary traditions. From the basic cooking of the Iron Age to the elaborate recipes of the Victorian era, each period brought unique changes in ingredients, cooking techniques, and dining customs. The progression from simple, locally sourced foods to a more diverse and sophisticated array of dishes reflects broader societal shifts, including trade, exploration, and technological advancements.

Key moments in this culinary journey include the Roman introduction of Mediterranean herbs, fruits and vegetables; the Medieval expansion of trade with the Middle and Far East and their adoption of cooking methods from the Levant; and the Tudor era’s enthusiasm for exotic ingredients from the New World. The Industrial Revolution and the growth of the British Empire further transformed the nation’s diet, making previously rare and luxurious items accessible to the broader population. These changes not only enhanced the flavour and variety of British food but also fostered a rich culinary heritage that continues to evolve today.

By exploring the distinct eras in the history of British cuisine we can gain an insight into how different cultures and innovations have left their mark on the food we eat. Each period offers a unique glimpse into the past, showcasing the creativity and adaptability of British cooking and the ever-changing palate of the nation.

The Iron Age (800 BCE – 43 AD)

During the Iron Age, British cooking was heavily reliant on locally-sourced ingredients. People consumed cereals such as barley, oats, and wheat, supplemented with wild game, fish, and gathered fruits and nuts. Simple cooking methods such as roasting over open fires or boiling in iron pots were common. The diet was relatively basic, reflecting a self-sufficient agrarian lifestyle.

Romano-British (43 AD – 410)

The Roman conquest introduced a wealth of new ingredients to Britain including olive oil, wine, and a variety of herbs, vegetables and fruit, which significantly enriched the British diet. Roman influences led to more elaborate dishes, incorporating sauces and exotic ingredients imported from the Roman Empire, while kitchens featured more sophisticated cooking equipment including ovens and grinding mills.

Anglo-Saxon (410 – 1066)

Anglo-Saxon cuisine was characterised by its simplicity and reliance on local produce. Staples included bread, cheese and meats such as pork and beef, often preserved through smoking and salting. Herbs and wild plants were used for flavouring, and mead and ale were common drinks. Cooking was largely done over open fires, with iron cauldrons used to make soups and pottages.

Viking (865 – 954)

The Viking era saw the introduction of new ingredients due to the Vikings' extensive trade networks. Dried fish, smoked meats and various forms of preserved seafood were cooked over large communal hearths and flavourings such as mustard and dill were used. Viking feasts included roasted meats, hearty stews, bread, and cheeses washed down with copious amounts of ale.
Norman

Norman and Medieval (1066 – 1485)

During the Medieval period an expansion of trade with the Middle and Far East led to the introduction of exotic ingredients such as dried fruits, spices and, most importantly, sugar – although these were only affordable by the very wealthy. Cooking methods became ever more sophisticated, influenced by those of the Middle East, discovered during the Crusades.
Queen Elizabeth I

Tudor (1485 – 1603)

The exploration of the New World and the expansion of trade with the East introduced ingredients such as coffee, tea and chocolate as well as the potato, tomato and chilli, although the latter were not included in the diet until the eighteenth century. With the introduction of the chimney, most households were able to bake in brick ovens and pies became a popular foodstuff.

Stuart (1603 – 1714)

With the expansion of the East India Company, spices could now be afforded by the emerging middle class. Following the Restoration, cooking methods were now influenced by those of France and were disseminated in cook books, often written by women. Coffee and chocolate became fashionable with the elite and coffee houses began to be introduced in most cities.

Georgian (1714 – 1837)

Basic cooking methods changed dramatically during the Industrial Revolution as coal became the main fuel in the kitchen and iron ranges began to replace the open hearth. Due to the slave trade sugar became cheaper and most households could now afford it. In the expanding towns and cities, cafés and eating-houses provided the ability to combine the eating of meals with social interaction.

Victorian (1837 – 1901)

The nineteenth century brought significant changes to British cuisine, influenced by the expanding British Empire and the advent of modern technology. Ingredients from around the world were now sold in grocery shops alongside products resulting from the expansion of industrial food processing. Technological developments also provided cooks with time-saving kitchen gadgetry.
© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish