I fully agree, however I took the previous jobs to be as a highlight of the lack of experience rather than mockery for what it’s worth.

Like if the lad had been balls deep in relevant internships or something it would have given more credence.

Certainly no shade here on the jobs he did.

As for Yorkshire pudding. It’s a case of a good one is absolutely amazing, while an average one is just meh. It also needs a good gravy to dip it in. Hence why it goes so well with a roast.

Ah she’s an incredible cook and I’m reliably informed that her Yorkshire’s are legendary level. As with everything she cooks them from scratch (like even her bread is home cooked on the daily) so they were pleasant alright.

I do find her gravy a bit thin myself (again she does it from scratch like some crazy woman). I like my gravy thick AF and have no problem taking it from a tub haha. No bisto though. That’s muck IMO. Anyway I might like them more with my thick peasant gravy as you say.

Not even British and this is such a gross oversimplification. It’s like calling a french bakery full of bread.

Yorkshire pudding - name of locality of origin included. Generally only served with a “Sunday roast” dinner as a side dish. It is made from a batter and not a pastry.

Cornish pasty - again name of locality of origin included. Wide range of fillings available nothing even vaguely similar to a Yorkshire despite your poor attempt to lump it in.

Eccles is a sweet treat. The pastry is nothing like either a Yorkshire or a pasty.

You forgot the fourth section: yellow / brown with beans.

• fish fingers and beans
• beans on toast
• fry up (beans essential)
• everything in Wetherspoon’s

Only taking the piss of course.

Scotch egg is peak for me. Incredible invention. 99% sure that’s British? Introduced to me by an English man anyway.

Used to love smoked kippers as a child. Different English man introduced me to them. They strike me as a very British thing also.

Never quite got the Yorkshire with a roast thing myself but my sister lives over there and is fully converted on them. I mean they’re good like but I’d happily live without them.

Got gifted an Eccles cake by a lovely Scouser I know last year. Also delish with a mug of tea.

I do love a good pastie too (is that Greggs or am I mixing up?).

I’d bet money this is to ease out his recent (not entirely unwarranted) criticism of not allowing access to the Chinese market.