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Food of United Kingdom

Preservation as cuisine: cured, smoked, salted, pickled, buried. Dense rye and smørrebrød, gravlax and rollmops, Icelandic skyr, the full breakfast and the Sunday roast, and New Nordic foraging.

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From Wikipedia

British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of England, Scotland, Wales, and Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts; however, its diverse culinary offerings have been significantly influenced and shaped by subsequent waves of settlement and conquest, notably those of the Romans, Anglo-Saxons, Vikings, and the Normans; waves of migration, notably immigrants from India, Bangladesh, Pakistan, Jamaica and the wider Caribbean, China, Italy, South Africa, and Eastern Europe, primarily Poland; and exposure to increasingly globalised trade and connections to the Anglosphere, particularly the United States, Canada, Australia, and New Zealand.

British cuisine on Wikipedia Text under CC BY-SA 4.0

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