Favourite culinary delicacy of conquerors of the British lands and location of the state on the island became the main factors which played a significant role in formation of English cuisine.
At that time, while England turned into the British Empire, the traditional cuisine gradually absorbed features and secrets of the Indian, American and Chinese dishes. India presented to British cinnamon, a curry, a saffron, and North America shared red potatoes.
In the Middle Ages bread was the main product of any table. The truth the taste and appearance depended on a grade of grain and the income of family.
Fish was not less important ingredient in a diet of any Englishman. There was even a decree that in certain days (Wednesday, Friday and Saturday) consumption of meat is strictly forbidden. Besides during a religious post the population together with meat couldn't use eggs and dairy products. As a result the population of England in the Middle Ages generally ate fish.
During the same period in the country the active distribution of sheep breeding began. And goats were the only source of meat and milk. If the simple people used only goat's meat and veal, then prosperous British gave preference to beef, is more rare to mutton. Among clergy the bird and a game were popular.
Modern English cuisine is based on meat, vegetables, grain, fish and ceased to use in large numbers of seasoning and spice.
Special attention needs to be paid to richness of the range of snack. Among them triangular sandwiches from white loaf reckon with a cucumber without which any buffet reception in the world doesn't do as the most popular. From first courses the British prefer cream soups or broths, but to a table they move extremely seldom. From seafood preference is given to squids, lobsters, and from fish the population likes to use a herring and a cod.
The main love of British is a meat. More often it is baked or cut on steaks and fried in oil. As a garnish for meat it is accepted to serve potatoes in sauce or vegetables in marinade.
For many traditional English cuisine is associated with a pudding, porridge and, of course, tea. And puddings give not only to tea, but also for lunch. Giving of a Christmas plum-pudding is interesting: it is plentifully watered with rum and set fire.
As for tea, drink it at any time, diluting with milk with sugar. From intoxicated drinks prefer gin, malt liquor, rum, whisky and port wine.