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British Food

marissaj Nov 22, 2006 06:32 PM

I know about a year or so ago there was a posting reagrding british food in Jeanie Bean (this has since closed) and stop and shop selling some english produce- is this still true?
Anyone know where i can get some british chocolate and crisps from around here (i am in monticello).... thanks so so much!

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    rockycat RE: marissaj Nov 23, 2006 12:56 AM

    The only British places I can think of are both in Manhattan. There's Tea & Sympathy on 11th St. and Meyer's of Keswick on 9th Avenue (I think). Hope that helps.

    1. m
      marissaj RE: marissaj Nov 23, 2006 01:11 AM


      1. s
        SuzyP RE: marissaj Nov 23, 2006 02:21 AM

        This is really the wrong board, but there is a place in Rhinebeck, NY that serves Brit food and sells candy bars at the check out. Its called A Spot of Tea. Very authentic. Very cute. Accross the river and north from monticello.

        1. plum RE: marissaj Nov 23, 2006 03:50 AM

          Where is Monticello? Did you mean to post in the Tristate board instead? If not, look to Queens! There are shops selling Irish and some British products in Sunnyside and Woodside both. They have sweets and crisps for sure. Look for posts on the Butcher's Block (in Sunnyside) or the 61st street deli (on 61st next to Pepino's, right at the subway stop).

          The Butcher's Block has all the British crisps, latest flavours and the old classics. The 61st Street deli changed hands and now sells more varieties of chocolates than ever. They even have Maynard's Wine Sours, which I haven't found ANYwhere else. They also have all the biscuits you know and love, although if it's just digestives you want, most Chinese and Indian shops have them.

          As far as British produce, try Myers of Keswick - although even there they haven't much. It's just not caught on here, although I did hear there was someone at the Union Square green market selling Cox's Orange Pippins.

          1 Reply
          1. re: plum
            marissaj RE: plum Nov 23, 2006 05:16 PM

            YUM!! thanks!!

          2. l
            Lizard RE: marissaj Nov 23, 2006 05:29 PM

            To keep it OB:

            The Key food on 5th Avenue and Baltic (?) has a Brit food section. Just about everywhere seems to sell Brit candies like Cadbury Flake, KitKat Chunky, and Maltesers.(Certainly the Key on Flatbush up by Prospect PL has these chocolates and more in the check out aisle.

            I think that Blue Apron has been selling Walkers Crisps, but possibly for a ludicrous markup.

            1. h
              HardKnocks RE: marissaj Nov 24, 2006 07:43 PM

              The big Stop & Shop in Glendale has a British section, as does the C-Town on Yellowstone in Forest Hills.

              However, I get most of mine by mail order because it's otherwise hard to find more than the pedestrian touristy food items. I lived in England for a long time and miss more "common" British items, as opposed to the "American idea of common British items" (what I call the "Benny Hill" food items).

              Ordering directly from Britain is cost-prohibitive (like $75 shipping for $20 worth of stuff), but there are some companies over here who import items and send them for really reasonable rates.

              Some of the best:


              9 Replies
              1. re: HardKnocks
                mrnyc RE: HardKnocks Nov 26, 2006 02:05 AM

                have you been to MYERS or T&S?

                they are most certainly brit ideas of what should be offered as they are run by ex-pats. the T&S guys seem like benny hill fans tho - heh.

                1. re: mrnyc
                  HardKnocks RE: mrnyc Nov 26, 2006 02:34 AM

                  No, I haven't. But I have found that most offerings here are either what Americans imagine Brits eat/drink, or what Brits think Americans would probably relate to as British... like Benny Hill. They themselves don't watch it anymore, but they know Americans think of it as really British, so BBC America shows it.

                  I mean, 8 years in England and I never once drank or even saw Twinings tea.

                  1. re: HardKnocks
                    mrnyc RE: HardKnocks Dec 5, 2006 01:56 AM

                    believe me, i'd bet a couple of the guys in T&S really do like benny hill - lol!

                    i think you need to try these places out before assuming anything. MYERS has a for real butcher shop and would prob order anything for you if they dont have it.

                2. re: HardKnocks
                  SuzyP RE: HardKnocks Nov 27, 2006 07:18 PM

                  I have to thank you. I was just browsing your link to shopenglandonline, and I made a discovery. My husband is from Liverpool (he worked for the Beatles in the sixties) and has always wanted me to make him scouse. Scouse is the signature dish of Liverpool.All my attempts have been failures. Nobody in his family actually admits to making scouse, and most recipe books are silent or vague on the subject. Shopenglandonline has a very plausible recipe on its site for scouse. I can't wait to try it.

                  1. re: SuzyP
                    welle RE: SuzyP Nov 27, 2006 07:24 PM

                    How does it differ from regular stews? The recipe sounds awfull lot like a lamb stew. TIA.

                    1. re: welle
                      SuzyP RE: welle Nov 27, 2006 07:49 PM

                      It doesn't, really. My husband claims there's a certain taste that makes it scouse, and I assume its from the seasonings. More of this, less of that--who knows? The recipe from shopengland uses lots of leeks and shallots, where I have always used onions, and only uses rosemary and sage. I won't know anything until I try it on my husband. Or maybe he's been messing with my head all along.

                  2. re: HardKnocks
                    marissaj RE: HardKnocks Nov 30, 2006 11:50 AM

                    which glendale? union turnpike or myrtle ave?


                    1. re: marissaj
                      HardKnocks RE: marissaj Nov 30, 2006 04:29 PM

                      The newish one on Union Turnpike.

                      1. re: HardKnocks
                        marissaj RE: HardKnocks Dec 3, 2006 01:39 AM


                  3. m
                    marissaj RE: marissaj Nov 25, 2006 11:01 PM

                    For anyone who is interested, i have noticed British Delights are far cheaper than most other places and are having a sale.... i was looking for a store where i could get some stuff that day!

                    1. sadie RE: marissaj Nov 28, 2006 09:59 PM

                      Fairway also has a British foods area; not extensive - Heinz beans, Cadbury, Marmite etc. - but worth looking at!

                      1. chompchomp RE: marissaj Nov 29, 2006 03:09 PM

                        if you are actually looking in the Outer Boroughs, Marlow and Sons on Broadway in Brooklyn next to Diner has a great British commissary with all sorts of lemon curds, McVitties, Cadbury, Ribena and the like. in addition to all their other wonderful food...

                        1 Reply
                        1. re: chompchomp
                          marissaj RE: chompchomp Nov 30, 2006 11:43 AM

                          thanks so much...

                        2. m
                          MrsT RE: marissaj Dec 3, 2006 03:28 PM

                          Blue Apron has a ton of British chocolate. Cadbury, Mars bars (w/o the nuts), Yorkie, and more.

                          1 Reply
                          1. re: MrsT
                            marissaj RE: MrsT Dec 4, 2006 12:48 PM

                            great.. thanks!

                          2. j
                            JDavisIbanez RE: marissaj Dec 16, 2006 01:32 PM

                            If you are near a Wegman's supermarket, you might try them. The store near Dulles, VA has a fair selection of British foods...no Walker's though.

                            1. rob133 RE: marissaj Jan 23, 2007 03:57 PM

                              Scouse - Everyone believes that their mother (or granmother) makes the best scouse - I believe I make the best Scouse!!

                              Stewing beef / lamb
                              Swede / Turnip at a push
                              Chicken stock
                              White Pepper
                              Tin of Carrots

                              The easiest recipe in the world. Simmer the beef or lamb and skim of the fat. Add onion, carrot, celery, swede, meat and stock and simmer for a few hours, add the potato's and tin of carrot's and give it another couple of hours. yoiu want to get a nice thick stogy stew, where all the veg and meat have melted into the stock.

                              It will taste even better the day after, always serve with Red Cabbage or pickled beetroot.

                              The key ingredients to making it? chicken stock, the tin of carrots and simple seasoning of nothing but salt and WHITE pepper.

                              If any other scouser's read this I'm sure there versions will be along the same lines but have a few minor variations.

                              And as for what makes Scouse Scouse? Nothing other than its an old time stew that was made a lot in Liverpool and developed the name....

                              1. Monkey Man Jake RE: marissaj Jan 24, 2007 07:06 AM

                                Squeezy Marmite! I've been buying Marmite; I've become an addict. But I reallly want the squeezy variety. It looks awfully handy.

                                1. p
                                  pastoralia RE: marissaj Jan 24, 2007 09:29 AM

                                  How about where to find a good Cornish pastie? The one's at Myers and Tea and Sympathy don't hold a candle to the ones I had in London.

                                  1. rob133 RE: marissaj Jan 24, 2007 10:08 AM

                                    I think the only real answer is either to head back to England, or make them yourself!

                                    I've started to experiment with sasauge rolls. im not quite there yet but I'm getting towards what I'd call a decent sasauge roll. The pastry is easy (either homemade or Petherdge Farms puff is decent enough), the filling is still a little bit of a challenge. american sasauges have to much meat filling in them - you need to add some filler (breadcrumbs whatever) to get the texture right. Hopefully the next test will come up with something that I can use agian.

                                    As for Cornish pasties, you want a slightly shorter pastry crust and the important thing would be to not pre-cook the meat and veg as you want all the jiuces inside the pasty!

                                    1. p
                                      pastoralia RE: marissaj Jan 24, 2007 11:24 AM

                                      But if you don't precook the meat (let's say it's beef) won't the pastry burn by the time the meat is cooked? Forgive me--I'm more of a cook than a baker so I don't know what I'm doing.

                                      1. rob133 RE: marissaj Jan 24, 2007 11:44 AM

                                        The meat will cook through , just make sure the meat is chopped fairly small.

                                        I think a cornish pasty should always be beef and it is usually a moderate heat for 20/30 minutes and then a low heat for about the same length of time

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