This selection of cold cuts, bread, cheese and pickle was supposed to be the traditional lunch taken into the fields by farm workers. There are some, however, who say the term "Ploughman's Lunch" was simply invented in the 19th Century to advertise a certain band of pickle. Whichever version of the story is true the Ploughman's Lunch was established as a traditional mid afternoon meal.

Scouse:
This is a REAL scouse recipe from REAL Scousers. This traditional Liverpool variation of Irish Stew became popular after a wave of Irish immigration to the city in the 19th Century. "Scouse" became so popular that it eventually leant it's name to the people of the city who became known as 'Scousers'. It is also claimed that the world 'scouse' is derived from a Nordic word used by early Viking invaders of the Liverpool area. Scouse without any meat is curiously known as 'Blind Scouse

English Roast Beef with Traditional Yorkshire Pudding & all
the trimmings

Cornish Pastie

The Pastie was the traditional meal of the Cornish Tin miners. It's thick pastry case provided the miners with a clean, self contained meal for lunch breaks taken underground. Originally the Pastie contained three separate courses including a dessert. As time went on however, they became best known for their rich meat and vegetable filling.

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Bangers and mash
Thick English style sausage served with mash potatoes, veg and onion gravy

The Sparta House Menu features hearty meals for those who appreciates traditional British fare