Nicholas Olson



The restaurant chain Nando’s has locations all over the world. It’s a Portuguese chicken restaurant that originated in South Africa but has been enthusiastically and devotedly embraced by the UK culture. I’m not entirely sure that I comprehend it, either.

A Londoner is currently attempting to eat at every Nando restaurant worldwide. Because Nando’s is so deeply embedded in our society, the term “cheeky Nando’s” has been adopted into our vocabulary. It has sparked humor, music, art, memes, and more. Prince William like Nando’s as well.

What, then, is this natural force? Flame-grilled peri-peri chicken is offered at Nando’s. Chickens are marinated in a hot sauce called peri-peri. You can choose a moderate lemon and herb marinade or have your chicken marinated in various Peri Peri spice heat levels. The chain’s bottles of several peri-based hot sauces, which guests may serve themselves, are one of its main selling points.


Greggs began as a bakery but today focuses on the market for eating on the go. They also sell hot, savory baked products and cakes, sandwiches, and salads.

Despite their tremendous popularity, I don’t believe anyone outside the UK is familiar with them. Without understanding the pleasures of a steak bake or sausage roll, the world goes about its business in ignorance.


The kebab is yet another dish that Londoners enjoy. Kebabs are a staple in our culture and are consumed from lunch through dinner. Every civilization has some form of “drinking food.” This meal is paired with alcohol, eaten following a night out, or eaten in the morning to combat the inevitable hangover.

In London, the kebab is the meal you pick up on your way home from a night out. Most kebab businesses stay open well into the night, long after many other options have closed. So, after a night at the bar, please stop by the kebab shop to taste our culture (coated in chili sauce)!

Food in London


Many guides have been produced on what to eat while visiting London, covering everything from Sunday roast and Yorkshire pudding to the “ultimate traditional British treat,” sticky toffee pudding. However, I believe that most of these articles are deceptive for individuals who wish to eat like a native.

Even though many of the items on the list are eaten and are reasonable, we don’t typically eat them in London. They will be occasional delights for the majority of people.

Liquor, pie, and mash

Take the famous pie, mash, and liquor first. These eateries are vanishing fast. There are fewer now, and they are disappearing from the streets.

Even at their peak, East London was the only place to find a pie and mash shop. Most Londoners don’t eat traditional pie, mash, and booze. Many Londoners have never even attempted to taste it!

Breakfast in English, full

Another illustration is the renowned fry-up, sometimes known as the full English breakfast. Describe the fry-up. This substantial portion of fried proteins and carbohydrates will make your doctor cry and your funeral director grin broadly.

A fry-up typically includes sausages, bacon rashers, fried eggs, mushrooms, black pudding, some fried potato, baked beans, and grilled tomato, so we can pretend it’s a little bit nutritious, though can vary.

Are fry-ups a thing in London? Yes, and it’s well-liked! But the truth is, it’s not something that people typically eat. It’s a seldom treat. Most people do not consume this kind of food daily or even weekly. Within a year, you would either be dead or buy your clothes from a tent store.

Following Tea

For those who don’t know, it’s a lunchtime tower of cakes, sandwiches, and scones delivered with a pot of tea. I’m sorry to bust your bubble. Most of us are not eating it, for those who are familiar.

Although it may be a uniquely British tradition, it is more of a tourist attraction or a once-in-a-while special treat for most of us. I have only ever eaten this once in my entire life, to give you some context and perspective.

How London Became One of the World’s Best Food Cities

In the 1980s, no Londoner would have dared call the city a top culinary destination, and I should know since I was there. There were sporadic bright spots, such as fine-dining landmarks like the still-open Le Gavroche, but regular Brits would not have frequently entered through its green baize-lined doors. No, London in the 1980s was a metropolis of fish and chip shops or Berni Inn steakhouses serving the same old mushy peas.

But three decades later, it’s hardly recognizable: London is undoubtedly one of the most crucial restaurant towns in the world, and it is home to a host of big-name chefs who is redefining food. The Clove Cub’s Isaac McHale, Story’s Tom Sellers, and Ollie Dabbous’ four-year-old restaurant, whose seats are reserved four months in advance (any cancellations are filled with a modern twist—via its Twitter feed), are among the Noma alums. However, how did the eating scene in London change so significantly in less than 30 years?

London’s First Naked Restaurant, Bunyadi, Has Opened

Harden believed that Quaglino’s re-opening, in which the famous Art Deco restaurant received a radical makeover with the help of former interior design master Terence Conran, was even more significant (and was even name-checked in Ab Fab). In addition to defining the modern London restaurant, Conran’s emphasis on seamless service, plenty (bottomless bread baskets were a trademark), and unabashed splendor made Quaglino’s Q-shaped ashtrays the preferred, eh, souvenir of 1990s London. Together, this unexpected pairing of eateries developed a model for approachable, media-friendly cuisine that has been imitated by most of London’s best chefs.

London’s Top Small Restaurant

The new generation of cooks has also contributed to social media’s evolution. Instead of competitors, millennial kitchen sergeants like Dabbous or Isaac McHale are now allies or even buddies. It starkly contrasts the early years of excellent Britannia cuisine, when Gordon Ramsay made headlines for snatching Marco Pierre White’s restaurant reservation book in the late 1990s to boost his business. These friendly chefs understand the value of cooperating rather than competing to increase the reputation of British cuisine and London’s dining scene on a more prominent international stage.