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Celebrating on St George's Day

Apologies to Will, particularly as it’s the anniversary of his birth and death on the same day, but St George’s Day really should be a call for celebrating what’s great in English food. Let the French scoff, but the renaissance, revival and reinvention of British food hasn’t left a corner of this sceptred isle untouched. But without a brewery with a black beer to push the day, celebrating St George’s Day has never really taken off to the same extent.

So here’s a few things I think you could get in to create your own St George’s Day feast.

* What to toast the day with? Well, if you fancy beer, then what about ordering in the Champion Beer Box from Adnams? I can’t think of a more English environment than Southwold, so this mix of their best beers would seem like a great way to get things started. Or what about a G&T, with something like SW4 gin, part of the vanguard of new London gins. There again if it has to be fizz, then I would say it has to be Nyetimber Classic Cuvee 2003, not long since pronounced best in the world in blind tastings.

* What would you pick for a starter? Dr T says he would have pork pie, but then he might have given the same answer if I had asked him about dessert. He would pick Mrs King’s above everything else. Then you could try something like London Cure Smoked Salmon, from Forman & Field, which has a long history. Or you could go for Cromer crab, or Lindisfarne Oysters. Anything except tomato soup really.

* Main course? Well, perhaps we  have to go with stereotypes, as what can top a really fabulous plate of roast beef? But of course you have to get great English beef to start with. For me, I would go local and buy from Northfield Farm, well renowned for their beef. Their beef is hung for 3 to 4 weeks and comes from either Dexters or White Park Cattle, and the flavours and textures have always been incredible. They are a welcome sight at any country or food fair in our area, and are often at Borough Market I understand.

* There are so many choices for dessert, but it feels like it should be a proper pudding. MGG would choose Sticky Toffee Pudding, and she is very fond of the Cartmel one. I’d also be tempted to buy a Bakewell Pudding, as opposed to a tart, for something very English but slightly different.

* Cheese.You know what, just go mad! So much good stuff to choose from. Get to your local farmer’s market, or try Paxton & Whitfield or Neal’s Yard for mail order for a huge variety of English cheeses, new and old.

To be honest, if you can’t be bothered to go mad with 4 courses, then I would say a few really good sausages, some great black pudding and some great bread, and you’re ready to go. A great English sausage and black pudding sandwich with a glass of Vimto and I defy you not to toast St George’s health!

Love this St George’s Day photo by Jonathan Beard Photography over on Flickr.