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⁾