Try some of the recipes here:
For something more modern, try some of the traditional British recipes here:
When in London try this:
Rules Restaurant
And these:
Michelin Starred restaurants in London
http://www.london-eating.co.uk/occasions/michelin.asp
May I highly recommend:
(all the recipes,songs and medical “cures” from the Napolean v. Britain era)
“Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O’Brian) (Paperback)”
A number of traditional British foods on the menu at Rules Restaurant (see link in post above):
House Aperitifs
* £11.95
The Rules...
with Tanquerray Gin, Dubonnet & Cremant Blanc de Blancs
* £11.95
The Buckshot Bullshot...
a Bloody Mary with a shot of Beef Consomme
* £11.95
The Grouse...
Famous Grouse, Ginger Wine & Bitters
First Course
* Starter / Main Course
Prices For:
* £7.50
Brown Windsor Soup with Welsh Rarebit
(Britain’s answer to French Onion Soup)
* £ 7.50
Game Soup with Quince Jelly
* £9.95
Stilton & Walnut Tart
* £ 9.95
Innes Farm Goat’s Cheese Fritters
with Damson Relish, Bacon & Avocado Salad
* £10.95
Roe Deer Terrine
with Cumberland Relish
* £ 10.95
Crisp Wild Rabbit
with Stornaway Black Pudding & Bacon Salad
* £11.95
Potted Shrimps
with Wholemeal Toast
* £13.50
Dressed Cornish Crab
with Lemon Mayonnaise
*
Oysters from the Duchy of Cornwall (half dozen)
* £12.95
Frenchman’s Creek Rock Oysters
* £15.95
Duchy Native Oysters
* £14.95
Foie Gras Terrine
with Smoked Wild Duck Rillettes
* £14.95/£22.00
Isle of Lewis “Uig Lodge” Smoked Salmon
Main Course
* £ 17.95
Steak & Kidney Pie or Pudding
with Savoy Cabbage
* £18.95
Steak, Kidney & Oyster Pudding
with Savoy Cabbage
* £ 17.95
*Pheasant Pie
with Creamed Morrels & Parsnip Puree
* £ 17.95
North Sea Haddock
with Chips, Pea Puree & Tartare sauce
* £17.95
*Pheasant Curry
Pilau Rice, Mango Chutney & Naan Bread
* £19.95
Venison “Osso Bucco”
with Root Vegetable Puree
* (per person) £19.95
*Roast Hen Pheasant
with Peas, Bacon & Onion Cream (for two)
* £22.00
Breast of Wild Duck
with Artichoke & Black Cherry Sauce
* £22.00
Rack of West Sussex Lamb
with Spinach
* £22.50
Grilled Sirloin Steak
with Chips & Bearnaise Sauce
* (per person) £23.95
Rib of Beef on the Bone
with Yorkshire Pudding & Dauphinoise Potatoes (for two)
* £23.95
Roe Deer Loin
with Spinach & Ruby Plums
* £23.95
Jugged Hare
with Neeps & Tatties
* £25.95
Grilled Wild Sea Bass
with Courgettes & Samphire
* £27.50
English Grey Leg Partridge
with Game Chips, Bread Sauce, Redcurrant Jelly & a Pear & Celeriac Puree
* £27.50
Roast Young Grouse
with Game Chips, Bread Sauce, Redcurrant Jelly with Sprouts, Bacon & Chestnuts
*
Snipe, Woodcock, Teal & Whole Dover Sole
subject to availability
*
*Available from October
Vegetables & Salads
* £3.75
Creamed Mash
* £3.75
Chips
* £3.75
Spinach
(steamed or creamed)
* £3.75
Honey Roast Parsnips
* £3.75
Vegetable of the Day
* £7.25
Heritage Tomato & Red Onion Salad
* £7.25
Watercress, Peashoot & Land Cress Salad
Puddings
* £7.50
Golden Treacle Sponge Pudding
with Custard
* £7.50
Sticky Toffee & Date Pudding
with Butterscotch
* £ 7.50
Queen of Puddings
* £ 7.50
Spotted Dick
with Custard
* £ 7.50
Rich Chocolate Pudding
with Chocolate Sauce
* £ 7.50
Apple & Blackberry Crumble
* £ 7.50
Bread & Butter Pudding
with Jersey Cream
* £ 7.50
Chocolate Souffle
with Pistachio Ice Cream
* £ 7.50
Treacle Tart
with Rodda’s Clotted Cream
* £7.50
Raspberry Syllabub Trifle
* £7.50
Burnt Cream
* £7.50
Selection of Ice Creams/Sorbets
made on the premises
Cheese
* £11.95
Cropwell Bishop Stilton Cheese
with Celery & Apple
* £12.95
British Cheese Plate of:
Stinking Bishop, Montgomery Cheddar, Shropshire Blue & Bosworth Ash
Pudding Wine
* Glass/50cl Jug/ Bottle
Prices for:
* £5.95, £25.95, £37.75
Coteaux du Layon St Aubin Domaine Delesvaux
(Loire) 2008
* (25cl Bottle) £43.00
Royal Tokaji Aszu 5 Puttonyos
2005
* (50cl Bottle) £ 48.00
Renee Rostaing Cuvee M’Blanc Vdp d’OC
2006
* £7.95, £32.95, £48.00
Chateau Rolland A.C. Barsac
(Sauternes) 2003
* £8.50, £37.00, £55.00
Taylor’s
1998
* £96.00
Dow’s Vintage
Thanks for the links I’ll look at them when I get home.