Portland's "Best" British Food

It sounds like a paradox, but stick with us.

By Martin Skegg July 1, 2013 Published in the July 2013 issue of Portland Monthly

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1. Cod and chips at The Frying Scotsman

Lightly battered fish, chunky chips, a gruff Scotsman—and you can even get a side of mushy peas. Perfect. 

2. Scotch egg at The Rose and Thistle 

The humble hard-boiled egg, enveloped in sausage, coated in bread crumbs, and deep fried, is enjoying a renaissance as an artisanal food. RAT’s strikes the right balance of soft egg to crispy exterior.

3. The London Pasty Company 

Jane Hayes, originally from Bolton, experimented until her pasties “tasted like home”—steak, potato, carrots, onion, and corn baked in a short crust pastry. Add HP Sauce to be really British.

4. Welsh Rarebit at the Moon and Sixpence 

A traditional tavern dish that oddly also made it into Escoffier. This Brit pub serves the classic aged-cheddar-and-ale sauce baked on a baguette. Dangerously good.

5. The Neal’s Yard board at Cheese Bar

Neal’s Yard Dairy is London’s premier British cheese retailer. Expect wonderful aged cheddars, tangy Stilton, and creamy Wensleydale. Wash down with a Somerset cider.

6.  Sunday roast at Raven and Rose
Probably the closest you’ll get to a traditional British roast in this town: typically a choice of roast meat, potato, and Yorkshire pudding. 

UNRANKED: Spotted dick, Available in the “ethnic” aisles at some Fred Meyer outlets. You figure it out.

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