British cuisine has its charms, but to the average American, some of the country’s beloved bites are baffling at best and downright disgusting at worst.
While we tuck into a lot of these things happily, visitors from across the pond often leave wondering what on earth they just ate—and vowing to never let them pass their lips again. These classic British foods are ones that Americans tend to try once… and then politely decline forever after.
1. Black pudding
Made from pig’s blood and fat, this breakfast staple has a rich, savoury flavour that Brits grow up loving. Americans, however, usually hear the word “blood” and mentally check out. Even if they brave a bite, the texture alone is often enough to end the experience. It’s one of those dishes where the concept tends to overshadow the taste, especially for first-timers.
2. Marmite
“You either love it or hate it” isn’t just a slogan—it’s a full-blown truth. Marmite’s salty, yeasty punch is unlike anything Americans usually spread on toast. One enthusiastic nibble is often met with a full-body shudder. While Brits might crave it on crumpets or in a sandwich, most Americans politely (or not-so-politely) never go back for round two.
3. Jellied eels
They’ve been a London staple for centuries, but for Americans, the combination of eel and jelly is a confusing culinary curveball. The name alone raises eyebrows, and the wobbly texture seals the deal. One taste and it’s usually game over. It’s a dish best appreciated if you’ve grown up with it, or if you have an iron stomach and a curiosity that knows no bounds. (To be fair, not all of us Brits are fans, either!)
4. Pease pudding
This thick, yellowish paste made from split peas is usually served with ham or stottie cakes in the North East of England. It’s humble, hearty… and quite hard to explain. Americans expecting something like hummus or soup are often stunned by its dry, slightly grainy texture. It’s not offensive, just confusing, and one taste is usually enough to satisfy curiosity for life.
5. Haggis
Technically Scottish, but it makes the list because Brits proudly claim it as their own. Haggis is a savoury pudding made of sheep’s heart, liver, and lungs, mixed with oats and spices. Americans, after hearing the ingredients, usually take a respectful step back. The brave few who dig in often admit it tastes better than it sounds, but not quite enough to try it again.
6. Pork pies
Cold meat in a crust sounds fine in theory, but the layer of jelly between the pork and the pastry tends to throw Americans completely off. The texture combination is… unexpected. While Brits happily munch these at picnics or with a pint, Americans are often left wondering if it’s meant to be eaten hot, cold, or at all. The mystery—and the jelly—are usually too much.
7. Branston pickle
This sweet, tangy, chunky condiment turns up in cheese sandwiches across the UK. Brits love its sharp bite and nostalgic appeal—but Americans often struggle to identify what exactly they’re tasting. The flavour is bold, the texture unexpected, and it doesn’t resemble anything typically served with cheese stateside. Most will try it once out of curiosity, then quietly stick with plain cheddar and crackers moving forward.
8. Bangers and mash (with onion gravy)
Sausage and mashed potatoes sound like a safe bet… until the sausage comes out looking pale, slightly wrinkled, and swimming in thick gravy. Americans expect something grilled and snappy, and this isn’t it. The flavours are comforting, but the visual presentation often lets it down. It’s not the worst offender, but it’s rarely love at first bite for American palates used to spice and crisp textures.
9. Treacle tart
Despite the magical-sounding name (thanks, Harry Potter), treacle tart doesn’t exactly wow on the first try. It’s made from golden syrup and breadcrumbs—sweet, yes, but also oddly dense. Americans expecting a gooey pie or rich caramel flavour usually leave confused. It’s more subtle, more filling, and more old-fashioned than they expect. A polite “that was… interesting” often follows.
10. Scotch eggs
They sound great—egg, sausage, breadcrumbs, fried. But biting into a cold boiled egg surrounded by meat often leaves Americans feeling betrayed. It’s a lot to take in all at once. The idea is solid, but the execution—especially when served cold—throws many people off. It’s one of those foods that’s more of a hit when fresh and homemade, but that’s not usually how Americans encounter it.
11. Laverbread
Wales brings us this seaweed-based delicacy, and while it’s nutritious, it’s also deeply divisive. The dark, mushy texture and salty taste are a challenge for the uninitiated. Americans tend to associate seaweed with sushi—crispy, dry, or rolled—not stewed and served with oats. One spoonful is usually more than enough for most visitors.
12. Chip butty
Chips in bread. With butter. It’s a carb-on-carb creation that Brits see as comforting and nostalgic—but Americans often just see it as bizarre. “Where’s the protein?” they ask, baffled. To Brits, it’s cheap and cheerful satisfaction. To Americans, it’s like putting fries on Wonder Bread and calling it lunch. They’ll take one bite, smile politely, and reach for a sandwich with actual filling.
13. Tinned spaghetti on toast
This one feels like a childhood memory for many Brits—but for Americans, it raises so many questions. Why is the spaghetti orange? Why is it sweet? And why is it on toast? It’s not that it tastes awful; it’s just an entirely foreign concept to Americans used to pasta being served hot, hearty, and preferably with meatballs. The novelty wears off fast.
