London is one of the most diverse cities in the world and lays claim to more styles of cuisine than many of us could name. From traditional British dishes such as fish and chips or a Sunday roast to street foods from around the globe, the UK capital has something to suit every culinary taste. With nearly nine million inhabitants and around 20 million visitors per year, it’s no surprise that London’s array of restaurants is quite so vast. The capital’s rich culinary landscape may feel as modern as they come, but it is built on centuries of history and gastronomic innovations. Here, we have gathered an intriguing array of lesser-known facts about London’s food history.
Jugs of Pimms (© coldsnowstorm/iStock)
Pimm’s Started Life as a Drink to Enjoy with Oysters
Now most commonly associated with Wimbledon or garden parties, Pimm’s was initially created as an accompaniment to oysters. The unique fruity blend was created by James Pimm in 1840 to be served alongside shellfish at his chain of five restaurants across London; it instantly became a huge hit and even received royal approval.James tried various recipes before eventually settling on his first attempt, made with gin, as his favourite, hence the product’s full name: Pimm’s No. 1 Cup. Whether or not you agree with it as a drink that pairs well with seafood, Pimm’s is now a staple of British summers and is a great drink to enjoy on a terrace overlooking the River Thames on warm evenings.
Kennington was Home to a Cheeky Gin Vending Machine in the City
The Gin Act of 1736 was brought in to tackle the growing problem of gin consumption in the city, which saw the spirit branded as “mother’s ruin”. The Act stipulated that only licensed vendors could sell the spirit in any quantity, with a license costing £50 (around £9,000 today). To help clamp down on the issue, informers were recruited to pass information to the police about illegal gin sellers.However, police were given no power to enter a locked property as part of the Act. Legend has it that, spotting a loophole in the law, Captain Dudley Bradstreet sublet a house and set up a cat statue over the window that appeared to function independently as a vending machine for gin. In reality, Bradstreet was hidden behind collecting the money and pouring the gin. Securing anonymity meant Bradstreet couldn’t be caught and made a tidy profit.
Gin drinks with an array of garnishes (© Marko Jan/iStock)
Scotch Eggs Are Not From Scotland
The humble scotch egg is a great example of an everyday food that can be elevated to fine dining standards if the ingredients are treated with the respect they deserve. It’s a real British icon, yet many people are surprised to discover where it was invented. There is some debate as to the meaty snack’s definitive origins, but one claimant to the crown is Fortnum & Mason. One of the most high-end shops in the world, the store was founded by William Fortnum and Hugh Mason on its current site in Piccadilly. Ideally situated for travellers heading west, the entrepreneurial pair created the scotch egg in 1738 to be delicious, filling and convenient for those on the move.Scotch eggs were originally made using the eggs from young hens, known as pullets, encased in forcemeat containing anchovies. This process is called ‘scotching’ and gave the scotch egg its name. That’s right – it has nothing to do with Scotland. The rise of processed foods has seen the scotch egg become a low-end snack to just grab and eat, but there are still establishments in London, like The Pig and Butcher, where you can enjoy a scotch egg as its inventors intended.
Smoked Salmon is an East London Speciality
London isn’t necessarily the first place you think of when it comes to smoked salmon. Usually preceded by the word ‘Scottish’, this fishy delight does in fact have roots decidedly further south. In the late 19th century, predominantly Jewish immigrants fleeing the pogroms in Eastern Europe came to London and began importing Baltic salmon which was smoked to keep it fresh in transit. When they realised they could buy fresh Scottish salmon from Billingsgate Market in London’s East End, they continued smoking it and retained the now familiar flavour.This eventually gave rise to London Cure – a specific type of smoked salmon cured using only salt and oak smoke – which has been given PGI protected status. This means that, as with champagne or gouda, London Cure can only be produced in London – specifically in the boroughs of Hackney, Tower Hamlets and Newham. London Cure is the city’s only PGI protected food and today there are just two smokehouses that produce it, which are less than two miles apart.
Smoked salmon (© brebca/iStock)
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London’s Oldest Restaurant is Still Serving Classic British Dishes
King George III was on the throne when Thomas Rule opened Rules restaurant in Covent Garden. It was 1798, the year income tax was introduced in the UK and Nelson defeated the French Fleet at the Battle of the Nile. Over two centuries on, Rules has had just three owners and is still going strong.Starting as an oyster bar, the restaurant now serves an extensive selection of classically based dishes, many of which show off the best of traditional British cooking. If your idea of a dream meal is potted shrimps followed by steak & kidney pie, with sticky toffee pudding for dessert, then this is the place to come. Don’t worry though, there are still oysters on the menu as well.
Borough Market has up to 1,000 Years of History
Now a foodie heaven and the subject of many a gastronomic walking tour of London, Borough Market is also one of the city’s oldest food emporiums. Nobody knows quite how old it is, with some historians suggesting the first mention of a market on the site might have been in the 12th century, and some even going as far back as pre-William the Conqueror. What we do know is that Borough Market in its current location and formation, was established in 1756.Once a vast wholesale market, located near London Bridge, it’s now a popular tourist attraction with stalls selling everything from sweet treats to hearty lunches. The focus is on independent producers, some with sustainable philosophies, and it’s one of the best places in London if you want to feel the urgent buzz of an excitable crowd.
Borough Market (© stockinasia/iStock)
London Particular is Named After a Fog
The naming of the traditional British dish of London Particular comes with a long and fascinating history. It is generally made using yellow split peas and the stock from boiling ham hock; other ingredients such as carrots, onions and celery can be added according to taste. It is, in essence, a form of yellow pea soup. This is important, as the term ‘pea-souper’ was often applied to the thick, yellow-tinged fog of Dickensian times and, more recently, the Great Smog of 1952.Another name given to the fog was London Particular, popularised by Dickens himself. As a result of ‘pea-souper’ and ‘London Particular’ both being names for the fog, people then started using London Particular as a name for pea soup – and it stuck. Nowadays, when the ingredients are in season, high-end versions of the dish are available from eateries like The Drapers Arms, a smart gastropub in Islington.
Le Gavroche Was the UK’s First Restaurant to Receive Three MICHELIN Stars
Le Gavroche, which closed its doors for the final time in 2024, brought classic French cuisine to London in 1967. The brainchild of French chefs Albert and Michel Roux, the revolutionary restaurant changed the face of the capital’s cooking for decades to come, with its immense influence still felt today. The brothers earned their first MICHELIN Star in 1974 and their second three years later.In 1982, they were awarded a third Star and became the first restaurant in the UK to achieve such a feat. The business remained in the family throughout its lifetime, passing to Albert’s son Michel Roux Jr in 1991, who ran the establishment until its last-ever service.
The dining room at Le Gavroche (© Issy Croker)
London is Home to Over 75 MICHELIN Starred Restaurants
Yes, we know this one is a little self-indulgent, but there’s no denying the sheer depth of talent in London’s dining scene. From an elegant take on traditional West African cooking at Chishuru in Fitzrovia to a choice of six Three Star restaurants, London is second only to Paris when it comes to top dining destinations in European cities. In all, the city has almost 350 eateries featured in The MICHELIN Guide, with options for every style, whim and budget.NEW City Guides:
Hero Image: Scotch Egg at the Pig and Butcher (© John Carey)
