Traditional East End dish of minced beef pie, creamy mashed potatoes, and parsley “liquor” sauce. 1)
Stewed eels set in their own jelly, once a cheap Thames-side staple of Cockney cuisine. 2)
Shortcrust or suet pastry pies filled with stewed eel, historically sold at taverns. 3)
A thick pea and ham soup named after the pea-soup fogs (smogs) of Victorian London. 4)
Shellfish snacks once sold from street stalls, especially in the East End and seaside suburbs. 5)
Sweet, spiced yeast buns filled with currants and glazed, first made in the 18th century at the Chelsea Bun House. 6)
A bright red smoked sausage, popular in London’s fish and chip shops. 7)
A hearty plate with bacon, sausages, eggs, mushrooms, beans, and fried bread, perfected in London cafés. 8)
Smoked herring, once a staple of Billingsgate Fish Market breakfasts. 9)
A Victorian London tea-time favorite, reflecting the city’s strong tea culture. 10)
A light currant-studded bun topped with sugar crystals, once a popular snack sold in city bakeries. 11)
Chewy, boiled-and-baked bagels filled with hot salt beef and mustard, a legacy of London’s Jewish community. 12)
While a drink, London Dry Gin is one of the capital’s most iconic culinary exports. 13)
Tiny fried fish served as a snack in Thames-side taverns, popular with Victorian diners. 14)
Reflecting London’s multiculturalism, this Cantonese classic is a Chinatown staple that has become part of the city’s food identity. 15)