The United Kingdom is not a culinary desert, in the British market, you can see and the European market almost completely different varieties of ingredients, this is because the United Kingdom was ruled by the Roman Empire, y influenced by the Roman culture, so the United Kingdom and most of the other Western cuisine can be said to be in the same lineage; and at the same time, because of the isolation of the overseas, have not experienced too much turmoil, and therefore the cultural inheritance of the better. Therefore, rather than being "bad" or "mediocre", British cuisine is "classical" and "traditional". A look at the culinary literature of the Middle Ages reveals that many of the ingredients and techniques of the period are still present in British cuisine today, and many of the dishes are still available.

While the British may have seasoned their fish more or less appropriately, crustaceans are thoroughly original. Oysters, clams and other shellfish are presented raw, shrimp, crab, lobster, mussels, razor clams and so on are only blanched in the water until they are cooked that is to be fished out and eaten, in addition to lemon juice and then no condiments. Two delicacies worth mentioning are oysters, which can be eaten raw or cooked, but cooking top-quality oysters is considered a waste; and mussels, which are now dominated by the French flavors of parsley and pesto, white wine sauce, and saffron, but are traditionally steamed in the UK in their most authentic form.

Game is one of the specialties of British cuisine. In the old days, the rich people of Britain loved to hunt, which gave rise to a large number of private hunting grounds in the UK, which still serve the most fresh and wild seasonal game, with deer, rabbits, wild boar, grouse, pheasants, ducks, partridges and snipes being the most common varieties. But game isn't available everywhere in the UK - you'll have to go to a specific restaurant with the right hunting grounds to get it, or buy it raw at a big market and cook it yourself.

As long as the restaurant is good enough, there will always be a cheese platter on the dessert list, which usually includes hard, semi-hard/white mold, and blue cheese, and many restaurants will also use local cheeses from local farms, which aren't necessarily brand-name, but are much more distinctive, and can be one of the quickest ways to get to know the local cuisine.