Celebrating VE Day with Classic British Food and Drink

Victory in Europe Day, or VE Day, marks the formal end of World War II in Europe on 8 May 1945. It’s a day of remembrance, gratitude, and celebration—a moment to reflect on the resilience of a generation and the joy that followed years of hardship. 

One way we can honour this occasion today is by recreating the flavours of that time, paying tribute to the foods that brought comfort and community to wartime Britain.

Wartime Cooking: Making Do and Mucking In

During the war, rationing defined everyday meals. Ingredients like butter, sugar, eggs, and meat were in short supply, leading home cooks to get creative with limited resources. Communities pulled together to grow vegetables in "Victory Gardens", and recipes were adjusted to stretch rations and reduce waste.

Traditional VE Day Foods to Try at Home

Recreating a VE Day spread offers a tasty nod to history, blending nostalgia with simple, comforting flavours. Here are some traditional dishes and drinks that capture the spirit of the time:

Woolton Pie

Named after Lord Woolton, the Minister of Food, this hearty vegetable pie became a symbol of wartime ingenuity. Made with root vegetables, a white sauce, and topped with a mashed potato crust, it’s still a delicious meat-free option today.

National Loaf

This government-mandated wholemeal bread replaced white bread during the war, as it was more nutritious and used less refined flour. It’s dense, filling, and ideal for serving with a good wedge of cheese or jam.

Eggless Sponge Cake

With fresh eggs scarce, bakers turned to clever substitutes. Vinegar, bicarbonate of soda, and dried egg powder made it possible to still enjoy a slice of sponge cake. Add a dollop of jam and you’ve got a classic treat.

Carrot Bicuits

These naturally sweet biscuits used grated carrots to replace sugar. Surprisingly tasty and easy to make, they’re a nod to how creative wartime bakers became.

Drinks of the Era

Beer

While many luxuries were hard to come by, beer was never rationed and remained a symbol of celebration. Raise a pint of traditional British bitter or mild ale to toast the end of war in Europe.

A Proper Cuppa

Tea was vital to morale, and despite rationing, it was carefully managed to ensure everyone could enjoy their daily brew. Whether black or with a splash of milk, a warm cuppa was—and remains—a national comfort.

Hosting a Modern VE Day Tea Party

Why not bring friends and family together for a VE Day garden party or afternoon tea? Hang up some bunting, put on a playlist of 1940s hits, and serve a spread of wartime-inspired treats. It’s a chance to honour the past while enjoying the simple pleasures of good food and good company.

Final Thoughts

VE Day is more than a date in the history books—it’s a celebration of resilience, togetherness, and hope. Through the food and drink of the time, we can connect with those who lived through it and reflect on how far we’ve come.

Have you tried any wartime recipes or hosted your own VE Day celebration? Share your stories and photos in the comments or tag us on social media!

Discovering the Cheeses of Belgium

That's Food and Drink is researching and writing about the cheeses of the various countries of Europe. This blogpost is one of these.

Belgium, often celebrated for its chocolate, waffles, and beer, also boasts a remarkable array of cheeses that reflect its rich cultural heritage and diverse landscape. 

While Belgian cheese might not enjoy the same global fame as French or Italian varieties, it certainly holds its own with a distinctive charm and flavour profile. 

Let’s embark on a delectable journey through the cheeses of Belgium, exploring their unique characteristics and the regions they come from.

A Brief History of Belgian Cheese

Cheese-making in Belgium dates back to medieval times when monks in abbeys began crafting cheeses not only for sustenance but also as a means of generating income. The tradition flourished over the centuries, incorporating influences from neighbouring countries and adapting to local tastes and agricultural practices. Today, Belgium produces a wide variety of cheeses, from soft and creamy to hard and aged, each with its own story and taste.

Notable Belgian Cheeses

Gouda

Region: Flanders

Characteristics: While Gouda is originally Dutch, the Belgian variant is highly esteemed. It is a semi-hard cheese made from cow’s milk, with a mild, slightly sweet flavour that becomes more complex as it ages.

Uses: Perfect for melting in sandwiches, grating over dishes, or enjoying on its own with a slice of bread.

Herve

Region: Liège, Wallonia

Characteristics: Herve is a unique, soft, washed-rind cheese with a pungent aroma and a strong, tangy flavour. It is one of the few Belgian cheeses to have an Appellation d'Origine Protégée (AOP) status.

Uses: Traditionally served with bread and beer or used to add a robust flavour to various dishes.

Brussels Cheese (Brusselse Kaas)

Region: Brussels

Characteristics: This fresh cheese has a crumbly texture and a mild, slightly sour taste. It is usually enjoyed young and does not undergo significant ageing.

Uses: Often used in salads, as a spread, or eaten with fresh herbs.

Passendale

Region: West Flanders

Characteristics: Named after the village of Passendale, this semi-soft cheese is known for its mild, nutty flavour and creamy texture. It has a natural rind and is made from cow’s milk.

Uses: Great for cheese platters, sandwiches, and cooking.

Boulette d’Avesnes

Region: Hainaut

Characteristics: This distinctive cheese is shaped like a cone and has a reddish colour due to the addition of paprika and other spices. It offers a spicy, tangy taste and a firm texture.

Uses: Often served with beer or used to add a spicy kick to dishes.

Limburger

Region: Limburg

Characteristics: Known for its strong smell, Limburger is a soft, creamy cheese with a robust, earthy flavour. It is made from cow’s milk and is often enjoyed after a few months of ageing.

Uses: Traditionally paired with rye bread and onions, or used to enhance the flavour of hearty dishes.

Pairing Belgian Cheese with Belgian Beer

Belgium’s beer culture is world-renowned, and pairing its cheeses with local brews is a culinary delight. The robust, complex flavours of Belgian ales, lambics, and trappist beers complement the rich, varied tastes of the cheeses perfectly. For instance, the tangy Herve cheese pairs beautifully with a fruity lambic, while the creamy Passendale is delightful with a crisp Belgian blonde ale.

Visiting Belgian Cheese Markets

To truly appreciate Belgian cheese, a visit to one of the many cheese markets is a must. Cities like Brussels, Bruges, and Antwerp host regular markets where you can sample a wide range of local cheeses, often accompanied by expert advice from cheesemongers. These markets provide a wonderful opportunity to immerse yourself in Belgian culinary traditions and discover new favourites.

Conclusion

Belgium’s cheeses are a testament to its rich agricultural tradition and the artisanal skills of its cheese makers. From the aromatic Herve to the creamy Passendale, each cheese offers a unique taste of Belgian culture. So, next time you savour a Belgian beer or plan a visit to this charming country, don’t miss the chance to explore its delightful cheeses – they’re sure to add a delicious dimension to your experience.