By Emily & Josh, food lovers from Chicago ( Guest Post)
First Impressions of the UK
Emily:
As soon as our plane touched down in Heathrow, Josh and I knew this trip would be all about food. We’re both self-confessed foodies—always hunting for local dishes that tell stories. Our first time in the UK had to include fish and chips, tea with scones, haggis (yes, really!), and the one dish every British person seems to swear by: Roast Beef and Yorkshire Pudding.
Josh:
When I first heard the term “Yorkshire Pudding,” I imagined something sweet. Maybe creamy, maybe with berries. But nope—it’s a golden, crispy-on-the-outside, fluffy-on-the-inside kind of magic that pairs perfectly with roast beef and gravy. We first had it in a cozy pub in the Cotswolds, and it kind of stopped us in our tracks. More on that in a bit.
The Culinary Trail Across the UK
Emily:
We started our UK food journey in London. While there’s every cuisine imaginable here, we focused on traditional eats. We had a hearty full English breakfast in Soho, Scotch eggs in Camden, and a steaming plate of bangers and mash near the Tower of London. But our best discovery was Sunday roast in a tiny pub near Notting Hill. That was our first brush with proper roast beef and Yorkshire pudding.
Josh:
From London, we took a train to York—because you can’t understand Yorkshire pudding without visiting Yorkshire, right? There, we had the dish in its homeland, and it was everything we hoped it would be. The Yorkshire pudding came huge—almost the size of a small bowl—with rich onion gravy pooled in the center.
Emily:
Then came the Lake District. We hiked, we wandered, and we ate sticky toffee pudding (don’t skip it). But it was in Edinburgh that we tasted the Scottish twist on roast dinners—venison roast, neeps and tatties, and incredible whisky gravies. Scotland is where the roasts feel heartier and the sides a bit more rustic.
Josh:
We even found a modern twist at a gastropub in Glasgow, where the Yorkshire pudding was used like a taco shell to hold shredded beef and horseradish slaw. It’s safe to say that roast beef and Yorkshire pudding isn’t just a dish—it’s a canvas for British culinary creativity.
Roast Beef and Yorkshire Pudding: A British Institution
Emily:
Historically, this dish was a way to stretch meat further. The pudding—made of flour, eggs, and milk—was cooked under the meat so it would catch the flavorful drippings. On Sundays, families would gather for the “Sunday Roast,” and the tradition lives on in homes and pubs across the UK.
Josh:
There’s something comforting about it. It feels grounded. Rich, savory slices of beef, fluffy Yorkshire pudding, roasted root vegetables, and a gravy that ties everything together. It’s the kind of meal that makes you want to slow down and talk about your day.
How to Make Roast Beef and Yorkshire Pudding at Home
If you want to recreate our UK roast experience in your own kitchen, here’s a recipe we’ve adapted based on what we learned from a friendly innkeeper in Yorkshire and our own kitchen experiments.
Roast Beef
Ingredients:
- 1.5 kg (about 3.3 lbs) beef rib roast or top sirloin
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp coarse salt
- 1 tsp black pepper
- Optional: 1 onion and 2 carrots for roasting bed
Instructions:
- Preparation: Take the beef out of the fridge an hour before roasting to bring it to room temperature. Preheat the oven to 230°C (450°F).
- Seasoning: In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the beef.
- Roasting:
- If using, place chopped onion and carrots in the roasting tray as a bed.
- Set the beef on top and roast at 230°C (450°F) for 20 minutes.
- Lower the oven to 160°C (320°F) and roast for an additional 50–60 minutes for medium-rare (internal temp ~135°F or 57°C). Adjust time based on your desired doneness.
- Resting: Remove the beef and let it rest, tented with foil, for at least 15–20 minutes before carving.
Yorkshire Pudding
Ingredients:
- 1 cup (120g) all-purpose flour
- 3 large eggs
- 1 cup (240ml) whole milk
- ½ tsp salt
- Beef drippings or vegetable oil
Instructions:
- Batter Prep:
- In a mixing bowl, whisk together the eggs and milk.
- Gradually add the flour and salt, whisking until smooth.
- Let the batter rest for at least 30 minutes (up to 2 hours) at room temperature.
- Preheating:
- Preheat the oven to 220°C (430°F).
- Place a muffin tin or Yorkshire pudding tray in the oven with about 1 tsp of beef dripping or oil in each cup. Heat until the oil is smoking hot (about 10 minutes).
- Baking:
- Carefully pour batter into each cup, filling about halfway.
- Bake for 20–25 minutes without opening the oven door. They should puff up and turn golden brown.
- Serve immediately while hot and crisp.
Gravy (from Pan Drippings)
Ingredients:
- Pan drippings from the beef roast
- 2 tbsp flour
- 2 cups beef stock
- Salt and pepper to taste
Instructions:
- After removing the beef from the roasting tray, place the tray over medium heat.
- Add flour to the drippings and stir to form a roux.
- Gradually whisk in the beef stock, scraping up any brown bits.
- Simmer until thickened. Season to taste.
Our Final Thoughts
Emily:
There’s something deeply satisfying about Roast Beef and Yorkshire Pudding. It’s not flashy, but it’s soulful. And it made us feel closer to the culture we were just beginning to understand. The Sunday Roast isn’t just a meal—it’s an experience, a ritual, a piece of home.
Josh:
We came for the sightseeing and the history, but the food is what truly captured us. Roast Beef and Yorkshire Pudding stands out because it tells a story—of tradition, of family, of Sunday afternoons in the British countryside. And the best part is: it’s a story you can recreate at home.
Emily:
Now that we’re back in Chicago, we make this dish on lazy Sundays and invite friends over. It’s our little way of sharing the UK, one crispy pudding at a time.
Postscript: A Few Pubs to Try It in the UK
- The Eagle and Child, Oxford – Great roast with literary history (Tolkien and C.S. Lewis hung out here).
- The Star Inn, Harome (Yorkshire) – Michelin-starred twist on the traditional roast.
- The Sheep Heid Inn, Edinburgh – Said to be Scotland’s oldest pub, with solid roast and a whisky gravy you’ll dream about.
- The Red Lion, Lacock (Wiltshire) – Classic roast in a village that feels straight out of a period film.
If you’re ever in the UK, do yourself a favor—skip the chains, find a pub with creaky floorboards and locals sipping ale, and order the roast. You won’t regret it.
