Good English cooking is superb and there are some restaurants specializing in old English dishes. In general, the north of the country tends to offer more substantial and traditional food, at more reasonable prices than the south. Every region, however, will have its own specialty. For those who want variety, London and the larger cities offer every type of ethnic food imaginable, Chinese and Indian being particularly popular and good value for money. Things to know: Table service in restaurants is usual but there are self-service snack bars. Set-price lunches, especially on Sundays,
with a choice of about three dishes, are particularly good value, as is pub food. The British pub is nothing short of a national institution and even the smallest village in the remotest corner of the country will usually have at least one. There are about as many beers in England as there are cheeses in France and the recent revival of real ale has greatly improved the range and qualities of brews available. Look out for the sign ‘Free House’ outside a pub, meaning that beer from more than one brewery will be sold there. Wine bars and cocktail bars are now common in the larger cities and towns, and the latter will often have a ‘happy hour’ (when prices are reduced) in the early evening. Under 18s will not be served alcohol and children under 16 are not generally allowed into pubs, although they may sit in the garden. Licensing hours vary between towns, but many pubs, especially in main centers, are open typically 1100-2300; the visitor should not be surprised, however, if they find a pub closing for a period in the afternoon. On Sunday, hours are 1200-2230. Private clubs often have an extension into the early hours. A new law came into force in November 2005 under which pubs can apply for licenses allowing 24-hour opening. MPs have also voted to ban smoking from all pubs and private members’ clubs in England. The change will take effect from 1 July 2007. Regional specialties: • Roast beef and Yorkshire pudding. • Game or venison pies. • Apple crumble (slices of cooked apple with sweet crumble). • Spotted dick (suet pudding with currants and raisins). • Syllabub (a medieval dish consisting of double cream, white wine and lemon juice). • English cream tea, particularly in south-coast seaside resorts, consisting of scones, jam, butter, clotted or double cream and, of course, tea. • Regional varieties of baking such as Bakewell tart, a pastry base covered with jam, almond filling and topped with icing; and breads of all description. • Cheddar and Stilton are the most famous British cheeses. Regional drinks: • Beer - bitter and lager are the most popular, but stout, pale ale and brown ale are also widely drunk. • Cider. • Tea. • Gin. • Pimm’s, a refreshing gin-based drink, usually mixed with lemonade, fruit and mint, and especially popular in summer. • English wines are becoming increasingly popular. Tipping: A service charge (usually 12.5 per cent) might be included in the prices stated on the menu but it is more likely to be added to the bill at the end. This is technically an optional charge but it would be very unusual to ask for it to be removed. Where ‘service is not included’, a tip of at least 10 per cent is expected, although 12 to15 per cent is becoming more common. Diners should check the bill thoroughly, as tipping is not required on top of a service charge. Tipping is not usual in bars and pubs if ordering at the bar.
Nightlife The main cities, London in particular, have a vast range to choose from: theater (including open-air in the summer), opera, ballet, concerts, films, restaurants, nightclubs and discos, as well as, of course, pubs. The weekly magazine, Time Out, publishes a comprehensive guide to events in the capital.
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