With its double creams, rich puddings and straightforward flavors, it can be quite marvelous. This is not to say that there aren't distinctly British tastes that cross class lines. One is a love for the first meal of the day, another is a taste for meat. The British butcher wears a white smock and a straw boater. Perhaps his most important job has been to prepare the great roast beefs that anchor the traditional Sunday lunch feast.
Roast beef is the national culinary pride.
Beef is big industry in England, and the Aberdeen Angus is one of her famous beef-producing breeds. Lamb and mutton are the second most-widely consumed meats followed by pork, farmed mostly in Ireland, at a distant third. Game has always had a central role in the British diet. This reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats. Formal feasts were built around venison, rabbit, and game birds.