Bringing the Pub Home: Cooking Traditional British Pub Food at home

There's something uniquely comforting about British pub food. These hearty, no-nonsense dishes evoke the warm, convivial atmosphere of the local pub – a cornerstone of British culture. 

Whether it’s the satisfying crunch of fish and chips or the rich, savoury delight of a steak and ale pie, traditional British pub fare has a way of making us feel right at home. 

With a few simple ingredients and a bit of know-how, you can recreate these classic dishes in your own kitchen. Here’s how to bring the taste of the pub to your home.

Fish and Chips

No list of British pub food would be complete without fish and chips. This iconic dish is remarkably simple to prepare at home. Here’s how to make it:

Ingredients:

4 large potatoes, peeled and cut into thick chips

4 boneless white fish fillets (cod or haddock)

200g plain flour

300ml cold sparkling water

Salt and vinegar, for seasoning

Oil, for frying

Method:

Preheat the oven to 200°C (180°C fan) and heat the oil in a deep fryer or large pan to 180°C.

Blanch the chips in the hot oil for 3-4 minutes until soft but not coloured. Remove and drain on kitchen paper.

Mix the flour with a pinch of salt in a bowl, then whisk in the sparkling water to create a smooth batter.

Carefully dip the fish fillets into the batter, ensuring they are properly covered, then allow any excess to drip off, then carefully lower them into the hot oil. Fry for 6-8 minutes until they are golden and crisp.

Return the chips to the hot oil and fry for another 3-4 minutes until golden and crisp.

Serve immediately with salt, vinegar, and mushy peas if desired.

Steak and Ale Pie

A staple of British pub menus, the steak and ale pie is a rich, comforting dish that’s perfect for a cosy evening at home.

Ingredients:

1kg beef stewing steak, cut into chunks

2 tablespoons plain flour

2 tablespoons olive oil

2 onions, finely chopped

2 carrots, sliced

2 celery sticks, chopped

3 garlic cloves, crushed

500ml dark ale

500ml beef stock

2 bay leaves

1 sheet of puff pastry

1 egg, beaten

Method:

Preheat the oven to 160°C (140°C fan).

Toss the beef in flour seasoned with salt and pepper. Heat the oil in a large casserole dish and brown the beef in batches. Remove and set aside.

In the same dish, add the onions, carrots, celery, and garlic, and cook for 5-7 minutes until softened.

Return the beef to the dish, pour in the ale and beef stock, add the bay leaves, and bring to a simmer.

Cover and transfer to the oven. Cook for 2 hours until the beef is tender.

Increase the oven temperature to 200°C (180°C fan). Transfer the stew to a pie dish, roll out the puff pastry, and cover the top of the dish, trimming any excess.

Brush the pastry with beaten egg and bake for 25-30 minutes until golden and puffed.

Ploughman's Lunch

A ploughman’s lunch is a traditional British cold meal, typically enjoyed in pubs, featuring a variety of items that are easy to assemble.

Ingredients:

A selection of cheeses (Cheddar, Stilton, or Red Leicester)

Crusty bread

Pickled onions

Branston pickle or chutney

Sliced ham

Apples or grapes

Hard-boiled eggs

Salad leaves

Butter

Method:

Arrange the cheeses, bread, pickled onions, chutney, ham, apples or grapes, and eggs on a large platter.

Serve with butter and a simple salad on the side.

Bangers and Mash

This beloved comfort food pairs sausages with creamy mashed potatoes and a rich onion gravy.

Ingredients:

8 pork sausages

1kg potatoes, peeled and chopped

50g butter

100ml milk

2 onions, thinly sliced

1 tablespoon plain flour

500ml beef stock

Method:

Preheat the oven to 200°C (180°C fan). Place the sausages on a baking tray and cook for 20-25 minutes until browned and cooked through.

Meanwhile, cook the potatoes in a large pan of boiling salted water for 15-20 minutes until tender. Drain and mash with the butter and milk, and season with salt and pepper.

For the gravy, cook the onions in a pan over low heat for 10 minutes until caramelised. Stir in the flour and cook for 2 minutes. Gradually add the stock, stirring continuously, and simmer for 5-10 minutes until thickened.

Serve the sausages on a bed of mashed potatoes with the onion gravy poured over.

Conclusion

Recreating traditional British pub food at home allows you to enjoy these comforting dishes any time you like. Whether it’s the crispy delight of fish and chips, the hearty richness of a steak and ale pie, or the simple pleasure of a ploughman’s lunch, these recipes bring the warmth and camaraderie of the pub into your kitchen. So, roll up your sleeves, gather your ingredients, and indulge in the flavours of Britain's culinary heritage. Cheers to good food and even better company!