What makes a dish exclusive to one particular country? Is it a
specific ingredient, the way it’s presented, or the spices and herbs we
use to flavour it?
Take scrambled egg for example. Cook it classically British
and you’ll sprinkle in some salt and pepper and serve on a thick slice
of toast or alongside a hearty cooked breakfast. Fly to China and this
common dish will often be served with fresh tomatoes, spring onions and a
swirl of soy sauce, transforming the whole meal.
So, how do foods evolve?
In the past, unique dishes were often created when two
cultures overlapped, yet with the invention of the internet and
increased global trading, foreign flavours are now a lot easier to
source and purchase.
Recently there has been a significant rise in the number of
‘fusion’ restaurants popping up around the UK, combining traditional
British dishes with flavours from across the globe. Some of these meals
create perfectly balanced and inspired dishes where others become pure
novelty — occasionally creating clashing, not merging flavours.
This can lead to dishes such as bacon and banana pizza, or
fizzy cola ham — unusual, adventurous tastes. Sometimes, however, it can
mean a brash jumble of ingredients which lead to bold but potentially
We know that creating the flawlessly fused meal takes time,
patience, knowledge and experience — something we aim to recreate in
every new combination we forge. We take your core ingredient and add to
it flavour, allowing us to create a perfect dish that we’re proud to
Clay, X. (2013) ‘Fusion food: the fine art of mixing it’ The Telegraph, 5 November 2013 [online], http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10424916/Fusion-food-the-fine-art-of-mixing-it.html, (Accessed 15 October 2013).