Latest news with #CulinaryTradition
Daily Mail
28-07-2025
- Business
- Daily Mail
UK's fish and chip shop capital revealed - is it YOUR city?
Fish and chips is undoubtedly considered one of the UK's most iconic culinary traditions, with tourists flocking from all corners of the world to sample the classic combo. As thousands head to the coast over the summer, and for many, no trip will be complete without a generous portion of battered, flaky cod and golden chunky chips drenched in salt and tangy vinegar. Fish and chip shops are estimated to serve a staggering 380 million meals across the nation each year - but which seaside town tops the list as the UK's fish and chip capital? A study has unveiled 20 of the leading locations by anaylsing the number of fish and chip shops in each local authority area and using those figures to calculate the number of establishments per 100,000 residents. Ranking as the UK's fish and chip capital is Scarborough, with a whopping 85.35 chippies per 100,000 residents - the equivalent of one chip shop for nearly every 1,200 residents. This traditional seaside town has long drawn visitors with its picturesque harbour, sandy beaches and, with the fresh North Sea catch on its doorstep, an endless supply of tasty fish and chip offerings. East Lindsey follows in second place with 62.26 fish and chip establishments per 100,000 people - akin to roughly one chippy for every one or two miles of its sprawling 70km coastline, which is home to bustling seaside towns like Skegness. The popular seaside resort of Blackpool unsurprisingly ranks third, with 59.59 chip shops per 100,000 residents. Known for its iconic tower, picturesque pier and striking illuminations, its traditional seaside fare, such as rock candy and fish and chips, only further shapes its identity as one of the most quintessential British resorts. Hastings, renowned for its historical significance and being home to the oldest beach-based fishing fleet, ranks a close fourth, with 59.37 fish and chip shops per 100,000 residents. The town's rich maritime heritage and local fishing industry is to thank for the extensive number of chippies offering fresh and locally caught fish. In fifth place is Great Yarmouth, which is home to 57.92 fish and chip shops per 100,000 people. The town was once the centre of the global herring trade, and with fish locally sourced straight from the quay, its love for seafood runs deep, which can only spell good news to the 5 million hungry tourists visiting each year. Ranking sixth is Gwynedd, Wales' first entry on the list, with 57.23 chip shops per 100,000 residents, while Lancashire's Rossendale is the first non-coastal spot featured in the top ten in seventh place, with 47.99 chippies per 100,000 people. Markku Kanerva, a spokesperson for Suomikasinot, who conducted the survey, said: 'Fish and chip shops continue to be a cornerstone of community life throughout the UK, from Scarborough's historic coastline to Blackpool's busy promenade. 'However, this rich heritage is under threat, with almost half of UK chippies at risk of closing by the end of 2025. Hastings, renowned for its historical significance and being home to the oldest beach-based fishing fleet, ranks a close fourth with 59.37 fish and chip shops per 100,000 residents 'We're seeing traditional chip shops facing unprecedented challenges. With 62 per cent of these businesses being family-run, each closure represents not just an economic loss, but the end of skills and traditions passed down through generations.' She added: ' The average price of fish and chips is now reaching £15 or more in some areas and so affordability has become a major issue for many consumers. 'Energy costs and food inflation have put significant pressure on shop owners, with potato prices particularly affected by poor harvests.
The Guardian
10-07-2025
- General
- The Guardian
José Pizarro's recipe for courgette and almond gazpacho
Gazpacho has been part of Spanish kitchens for centuries. Long before tomatoes arrived from the Americas, it was made with bread, garlic, olive oil and almonds, which have always been part of our food culture. It began as field food, crushed by hand in mortars and eaten by workers under the sun with nothing but stale bread and whatever else they had to hand alongside. No blenders, no chill time, just instinct and hunger. This version, with courgette and basil, goes back to that idea: take what's around you and make something good out of it. Simple roots, but full of life. Prep 5 minSteep 10 min+ Cook 10 min Chill 1 hr+Serves 4-6 2 medium courgettes ½ cucumber Sea salt and black pepper 80g stale white bread 75ml whole milk 100g toasted marcona almonds 1 garlic clove, peeled 2 tsp sherry vinegar 1 handful basil leaves, plus extra to garnishExtra-virgin olive oil, to finish Coarsely grate the courgettes and cucumber into a large bowl, sprinkle with sea salt, then tip into a sieve, set it over the bowl and leave to steep for a good 10 to 15 minutes. Meanwhile, break up the bread into a medium bowl, add the milk and leave to soak. Squeeze out any excess liquid from the salted courgette and cucumber mix, then tip them into a blender. Add the soaked bread and any milk it hasn't soaked up, then add the almonds, garlic, vinegar and 500ml cold water. Blitz smooth, then taste to check the seasoning – you shouldn't need any extra salt, but a touch of ground black pepper may be in order. Add the basil leaves and blitz again. Pour the soup into a large jug or bowl, then cover and chill in the fridge for at least an hour. Once chilled, check the consistency of the soup – if you feel it's a bit too thick, add up to 200ml more cold water, to loosen. Ladle into bowls, top with a good drizzle of extra-virgin olive oil and a grind or two of black pepper, finish with a scattering of extra basil leaves and serve.
The Guardian
08-07-2025
- General
- The Guardian
José Pizarro's recipe for courgette and almond gazpacho
Gazpacho has been part of Spanish kitchens for centuries. Long before tomatoes arrived from the Americas, it was made with bread, garlic, olive oil and almonds, which have always been part of our food culture. It began as field food, crushed by hand in mortars and eaten by workers under the sun with nothing but stale bread and whatever else they had to hand alongside. No blenders, no chill time, just instinct and hunger. This version, with courgette and basil, goes back to that idea: take what's around you and make something good out of it. Simple roots, but full of life. Prep 5 minSteep 10 min+ Cook 10 min Chill 1 hr+Serves 4-6 2 medium courgettes ½ cucumber Sea salt and black pepper 80g stale white bread 75ml whole milk 100g toasted marcona almonds 1 garlic clove, peeled 2 tsp sherry vinegar 1 handful basil leaves, plus extra to garnishExtra-virgin olive oil, to finish Coarsely grate the courgettes and cucumber into a large bowl, sprinkle with sea salt, then tip into a sieve, set it over the bowl and leave to steep for a good 10 to 15 minutes. Meanwhile, break up the bread into a medium bowl, add the milk and leave to soak. Squeeze out any excess liquid from the salted courgette and cucumber mix, then tip them into a blender. Add the soaked bread and any milk it hasn't soaked up, then add the almonds, garlic, vinegar and 500ml cold water. Blitz smooth, then taste to check the seasoning – you shouldn't need any extra salt, but a touch of ground black pepper may be in order. Add the basil leaves and blitz again. Pour the soup into a large jug or bowl, then cover and chill in the fridge for at least an hour. Once chilled, check the consistency of the soup – if you feel it's a bit too thick, add up to 200ml more cold water, to loosen. Ladle into bowls, top with a good drizzle of extra-virgin olive oil and a grind or two of black pepper, finish with a scattering of extra basil leaves and serve.
SBS Australia
27-06-2025
- Entertainment
- SBS Australia
Indonesian chef Michelle Santoso shares Palestinian stories through food
In her Jakarta kitchen, Michelle Santoso makes videos of herself cooking Palestinian food. And while cooking, she tells stories about the history of the dishes or the stories of the people who shared the recipes with her. Santoso, 37, didn't know much about Palestine before she began researching its cuisine. She asked herself how she could have known so little about Palestinian people, culture, and food. These questions led her to start reading about Palestinian history. What began as curiosity evolved into a way to understand and share a side of Palestine that is often overlooked––its culture of tradition, celebration, and resilience. Santoso said she wanted people to understand that Palestinians are more than just their suffering, and to see them as people who celebrate their culture and joy. Palestinians are more than just their suffering. Chef Michelle Santoso Many of the dishes Santoso prepares, like maqluba and kibbeh, come from Palestinians who have shared recipes passed down through their families. As a Chinese-Indonesian, Santoso said she knows what it feels like to stand between cultures. She is often seen as not fully Indonesian and not fully Chinese. That sense of being in-between helps her relate to Palestinians in the diaspora. But she pointed out that she can still visit her home countries while many Palestinians in the diaspora are unable to do so. Some people, Santoso said, have criticised Santoso on social media, questioning her right as a non-Arab to share Arab cultural stories. But she remains undeterred, believing that understanding the history behind food is essential to respecting culture. But beyond Palestinian culture, Santoso also shares the stories of other cultures, including her own. In her social media, she also highlights the foods of her Chinese heritage, as well as dishes from Indonesia. "It made me realise that if Palestinian food has given me the platform and the understanding that culture is important, then so is my own culture and other cultures as well," she said. Listen to the full podcast. Listen to SBS Indonesian on Mondays, Wednesdays, Fridays and Sundays at 3pm. Follow us on Facebook and Instagram , and don't miss our podcasts.
Times
21-06-2025
- Entertainment
- Times
The Times Daily Quiz: Wednesday June 18, 2025
1 Which savoury meat pudding is Scotland's national dish? 2 In court, a circuit judge should normally be addressed as 'Your …' what? 3 The Runnymede Trust is named after the field where which document was sealed in 1215? 4 Victoria Land and Oates Land are regions of which southern continent? 5 Who was famously attacked by Rod Hull and Emu on a November 1976 episode of his chat show? 6 Suitable for small gardens, what is a Qualcast Panther 30? 7 Sylvia Plath described Queen Mary's Gardens in which London park as a 'wonderland'? 8 Every year, eels leave European rivers to breed in which sea in the North Atlantic? 9 Which Canadian singer-songwriter's 1968 debut album Song to a Seagull was produced by David Crosby? 10 Klingsor is an evil sorcerer in which opera by Richard Wagner? 11 In which Asian country did the Tony award-winning musical Maybe Happy Ending have its premiere in 2016? 12 Which Unesco World Heritage site is home to Britain's smallest royal palace? 13 The critic Rosamond Bernier co-founded which Paris-based art magazine in 1955? 14 Monobob is an individual version of which winter sport? 15 Which former Labour MP is pictured? Scroll down for answersAnswers1 Haggis 2 Honour 3 Magna Carta 4 Antarctica 5 Michael Parkinson 6 Lawnmower 7 Regent's Park 8 Sargasso Sea 9 Joni Mitchell 10 Parsifal 11 South Korea 12 Kew Gardens, as in Kew Palace 13 L'oeil 14 Bobsleigh 15 Andy Burnham
