Exploring the Finest in British Cuisine with The Portrait Restaurant
At The Portrait Restaurant, overlooking the National Portrait Gallery in London, Executive Chef Richard Corrigan presents a refined interpretation of traditional British cuisine and classic British cuisine.
Each dish celebrates Britain’s traditional food by focusing on regional produce and centuries‑old recipes, yet polished for today’s discerning diners. This exploration highlights some of the best classic British foods and traditional British cuisine served at The Portrait, offering insight into British cuisine dishes, their origins, preparation, and presentation.
Bentley’s Bread Basket & Cultured Butter
Celebrating British Baking Heritage
A simple yet elegant starter, Bentley’s Bread Basket with cultured butter highlights the importance of classic British cuisine traditions. Bread, an essential British staple, is freshly baked and served warm, accompanied by buttery goodness. This dish draws from the time‑honoured tradition of bakeries across the UK, from village inns to London artisan shops. It’s humble, heartwarming, and distinctly British.
Artisanal Preparation
At The Portrait Restaurant, the bread is crafted daily, using locally milled flour and traditional fermentation methods. The cultured butter—spoiled slightly to enhance tanginess—is churned in-house. It’s a nod to rural British dairy farming and adds a rich depth that elevates this simple offering.
Presentation at The Portrait
Served in a wicker basket, the warm bread is accompanied by a knife and a generous slathering of butter. It sets a tone of rustic refinement and community, inviting diners to begin their traditional UK cuisine journey in comfort and style.
Goat Cheese Stuffed Crispy Olives
A Twist on British Appetisers
While olives aren’t traditionally British, this dish showcases chef creativity within British cuisine dishes. Goat cheese—rife in English pastoral regions—is encased in an olive, then encased in a light crispy bite. It bridges best British food values with continental flair.
Farm‑to‑Table Craft
Chef Richard Corrigan champions artisanal producers. The goat cheese is sourced from small farms, with the olives carefully stuffed and breaded in the kitchen. The result? A crunchy bite that reveals creamy, tangy cheese inside—goodness rooted in British agrarian tradition, harmonised with Mediterranean technique.
Sophisticated Snacking
Presented in a small earthenware dish, these crispy olives are ideal bar snacks or pre-dinner nibbles. They exemplify how classic British cuisine can embrace global influences, staying true to its roots while offering an elevated experience.
Duck Hearts, Red Onion Jam, Sage
A Nod to Offal Traditions
Traditional British cuisine often featured offal, and duck hearts honour that legacy. These lean, flavour‑packed morsels are pan‑seared and served with sweet, tangy red onion jam and fragrant sage—a herb long used in British cooking.
Technique & Flavour
The duck hearts are trimmed, seasoned, and seared to tender perfection. The red onion jam is made in small batches, simmered with vinegar and sugar to balance the meat’s richness. Sage, sprayed with olive oil, crisps just before plating, lending an herbaceous aroma.
Presentation & Accompaniment
Served on a bespoke plate, the hearts are drizzled with jam and garnished with crispy sage leaves. A drizzle of meat just complements the deep flavours. The dish is hearty and soulful—exactly what British traditional food should evoke.
White Onion Soup with Wild Garlic Pesto
Reinventing a Classic
This take on onion soup highlights traditional UK cuisine by using quintessential British ingredients—onions and wild garlic—reimagined for today’s palate while keeping the straightforward comfort loved in classic British dishes.
Preparation Techniques
Sweet white onions are caramelised slowly until their natural sugars bloom. The broth is a rich, clear meat or vegetable stock. Wild garlic pesto—homemade from seasonal leaves, nuts, and oil—is spooned over the bowl just before serving.
At-The-Table Experience
Presented with a small garnish of micro‑greens, the soup arrives warm and aromatic. Guests stir in the pesto themselves, releasing its vibrant green colour. It’s both elegant and nourishing, a lovely cross between tradition and ingenuity.
Globe Artichoke with Crab Mayonnaise
Coastal British Refinement
Highlighting traditional British cuisine, this dish celebrates Britain’s coastline. Artichokes—a lesser-used vegetable in standard British fare—are paired with crab mayonnaise, spotlighting sustainable British seafood.
Crafted from Sea to Plate
Artichokes are poached until tender. The crab is sourced from sustainable UK fisheries, folded into house‑made mayonnaise enriched with lemon and parsley. The result is bright, fresh, and clean.
Elegant Palate Opener
Served on a shallow dish, the globe artichoke sits atop the crab mayonnaise. It’s light and refined, bridging land and sea in true British cuisine style. Each forkful is crisp and summery.
Crispy Poached Egg, Asparagus, Hollandaise
Iconic Elements of British Brunch
This dish blends the best classic British foods—poached eggs and asparagus—with luxurious Hollandaise, creating an updated take on brunch favourites seen in traditional British cuisine.
Preparing the Perfect Bite
Eggs are gently poached so the whites are delicate, the yolk runny. Asparagus spears are simply steamed. The sauce—rich and silky—is emulsified with clarified butter, egg yolks, and lemon juice.
Presentation That Impresses
The poached egg perches atop a bundle of asparagus, cascading yolk meeting sauce. It’s plated beautifully on white china, with subtle herb garnishes. It’s visually striking—approachably British, undeniably elegant.
Fillet of Beef, Crisp Potato, Spinach, Peppercorn Sauce
Quintessential British Roast Reimagined
This mainly reflects traditional British cuisine roots—meat, potatoes, greens, gravy—crafted with high-end refinement. Fillet of beef is a timeless centrepiece in classic British cuisine.
Method & Quality
Chosen from British farms, the beef is seared for crust and tenderness, then roasted to medium-rare. Crisp potato—a dauphinoise-like preparation—is crafted from sliced tubers, layered and baked to golden perfection. Spinach adds colour and balance; the peppercorn sauce is homemade with cream, stock, and cracked pepper.
Plated with Poise
Stacked neatly: crisp potato at the base, spinach, beef on top. Sauce is gently poured. It’s rich, warming, and reminiscent of Sunday roast traditions—but revised for fine dining sophistication.
Lamb Cutlets, Romesco, Piedmont Pepper
Bringing International Flair to British Lamb
Lamb is deeply embedded in Britain’s traditional food. Here, Corrigan combines British-raised lamb cutlets with romesco sauce—a Spanish pepper and nut emulsion—showing how global influences can be embraced in British cuisine.
Execution in the Kitchen
The lamb is trimmed and seared, finishing in the oven. Romesco sauce, made from roasted red peppers, nuts, olive oil, and vinegar, is prepared in-house. Piedmont pepper from Northern Italy is used for garnish and aromatic nuance.
Serving Style
The lamb cutlets are arched on the plate over a smear of romesco, dusted with finely chopped Piedmont pepper. It’s elegant and bold—comfortable in British roots yet adventurous in presentation.
Roasted Hake, Caponata, Aioli
Celebrating British Seafood Traditions
Hake, caught in UK waters, features for its mild flavour and sustainability. Paired with caponata (Sicilian eggplant relish) and aioli, this dish demonstrates traditional British cuisine’s adaptability and breadth.
Kitchen Techniques
The hake is roasted to flaky tenderness. Caponata is slowly cooked with eggplant, tomatoes, onions, capers, and olives for tang and texture. Aioli—garlic‑rich and creamy—ties the flavours together.
Dining Presentation
The hake fillet rests atop caponata; aioli dots circle the plate. It’s a visually arresting dish—vibrant vegetables, crisp fish, and creamy sauce—that reimagines British cuisine dishes in a modern light.
Steamed Dover Sole with Wild Mushroom & Samphire
A Noble British Fish Dish
Dover sole is one of the most prized UK fish. Here, it’s steamed—keeping it moist and delicate—served with wild mushrooms and seasonal samphire, aligning with classic British cuisine fine dining.
Precise Technique
The sole is steamed just to flake. Wild foraged mushrooms, sautéed in butter and herbs, complement the fish. Samphire—picked from British coasts—is quickly blanched and dressed lightly.
Elegant Table‑Side Presence
Served whole, deboned tableside, the dish is impressive and interactive. Pale fish, dark mushrooms, and bright samphire make a harmonious plate, reflecting Britons’ sea‑food respect.
Confit Duck Leg, Tabbouleh, Date Puree
Revisiting British Game Tradition
This dish is an update to the traditional British food. Duck leg confit is paired with tabbouleh and date puree—blending British duck farming with Levantine sides.
Preparation
Duck legs are salted, slow-cooked in fat until succulent, then crisped. Tabbouleh—bulgur, parsley, mint, tomato—is freshened with lemon juice. Date puree (reminiscent of British dried fruit desserts) provides sweetness.
Presentation
The duck leg lies atop tabbouleh, with a swoosh of date puree around. The plate brings warmth, texture contrast, and flavour harmony—a refined twist on traditional British cuisine.
Whole Wild Seabream, Kalamata Olives, Fennel
Coastal Catch in a British Context
Though Mediterranean in ingredients, seabream reflects Britain’s fishing heritage. Fennel and olives add brightness, showing British cuisine dishes can thrive across culinary borders.
Execution
Seabream is roasted whole for crisp skin. Fennel slices are lightly braised; Kalamata olives are brined and pitted. Together, they form a balanced, vibrant mix.
Serving & Experience
Presented whole, the fish is filleted at the table. It’s dramatic and communal. Each element is harmonious, pairing the fish’s natural flavour with sweet anise fennel and salty olives.
Goat Cheese Soufflé, Castelfranco, Pine Nuts
Indulgent Vegetarian Option
Goat cheese soufflé celebrates dairy tradition in traditional British cuisine. It’s airy, rich, and paired with Castelfranco radicchio and pine nuts—vegetarian delight meets British elegance.
Preparation
The soufflé is carefully whipped, baked to rise, golden on top, creamy within. Castelfranco is served fresh, crispy, with toasted pine nuts adding a nutty crunch.
Presentation
Served straight from the oven, the soufflé towers beside a small salad. It’s perfect for vegetarians and cheese lovers, proving the best British food can be meat‑free and decadent.
Chips & Tenderstem Broccoli
British Sides Refined
Classic side dishes: Chips—thick-cut fried potatoes, beloved in the UK—and Tenderstem broccoli, steamed and seasoned with chilli and garlic.
Preparation
Potatoes are cut thick, double‑fried to golden crispness, salted. Broccoli is steamed then tossed in olive oil, garlic, and chilli, brightening flavours.
Presentation
Chips are piled in a bowl; broccoli is neatly arranged on side plates. Both are vibrant, flavourful additions to mains—true traditional British cuisine comfort foods elevated for the table.
Pudding & Cheese: Chocolate Tart, Soft‑Serve Ice Cream, Cheese Selection
Classic British Desserts & Cheese
Dessert and cheese round out the best British food experience. Chocolate Tart is rich and indulgent; Soft‑Serve Ice Cream brightens the palate; Selection of 3 Cheeses carries forward Britain’s proud cheesemaking legacy.
Preparation & Source
The tart is baked with chocolate ganache. Ice cream is churned daily, flavoured with lemon, strawberry, and pistachio. The cobble cheese board includes Colston Bassett Stilton, Somerset Brie, Somerset Cheddar—locally curated.
Serving
Desserts arrive on porcelain, garnished and plated. The cheese is presented on a wooden board with quince jelly and oatcakes. It’s refined, communal, comforting—closing the meal on a high note.
Sunday Roast Menu: Cumbrian Blue Grey Beef & Herdwick Lamb with All the Trimmings
The Quintessence of What is traditional British food
Sunday roast is perhaps the most iconic of traditional British cuisine. At The Portrait, the Sunday roast features roast meats, Yorkshire pudding, roast potatoes, honey carrots, greens—authentic British cuisine dishes at their best.
Meats & Technique
Choose Cumbrian Blue Grey Beef, Herdwick Lamb, or Corn‑fed Anjou Poussin. Each is roasted to perfection. Potatoes are crispy, puddings rise, and vegetables are glazed with honey or simply seasoned.
Presentation & Atmosphere
Served family‑style with sharing platters or plated individually. The roast is traditional in spirit yet delivered with modern finesse—celebrating Sunday lunch as a social British institution.
Why Portrait Defines Best British Food & Classic British Cuisine
- Ingredient‑led simplicity: Chef Corrigan celebrates seasonal British and Irish produce—meat, fish, and vegetables.
- Honouring heritage: Many dishes (roast, soufflé, puddings, soups) directly reflect traditional UK cuisine.
- Polished technique: Classic British flavours trained through refined cooking—soufflé, confit, pastry en croûte, poaching, roasting.
- Balanced diversity: From meat to vegetarian, coastal to inland traditions—it’s a full survey of British cuisine excellence.
A Final Word on What is English Cuisine & What is traditional British cuisine
English cuisine, part of the wider British cuisine, is rooted in hearty, local, seasonal, and honest cooking. Our Menu interprets this by sourcing native ingredients and honouring place‑based cooking traditions—beef, lamb, fish, cheese, potatoes, bread—while applying refinement in technique and presentation. Here, traditional British cuisine is redefined: familiar yet fresh, comforting yet elegant, timeless yet modern.
In summary, The Portrait Restaurant serves the best classic British foods by revisiting staples of traditional UK cuisine, giving each a fresh, seafood- or farm-forward twist. From starters like cultured breads and goat cheese olives to showpieces like steamed sole and Sunday roast, every dish echoes British heritage refined for the modern table.
Experience British food at its finest—reserve your table today at The Portrait Restaurant