As many of you mentioned, it was pretty easy to deal with vegetarianism and a tree-nut allergy in England: restaurant menus were marked with vegetarian/vegan options, and many restaurants had an additional card that gave more detailed information. If anything, we encountered TOO MUCH carefulness: like, a server might caution against Elizabeth having salad, because it was too hard to know if it might have encountered a tree nut, even though they didn’t serve any salads containing tree nuts. And there seemed to be some conflation of vegetarian and vegan, so that frequently the vegetarian options would also be eggless and cheeseless, and eggs/cheese are two of the main things Elizabeth eats. But we found restaurants very flexible: if we said “Could she have this, but with an egg instead of bacon?,” no one ever said no—and in fact they tended to say yes with large willingness, as if they were glad we’d asked, even HOPING we’d ask.
Eating IN GENERAL, though, was a constant burden/stress. It felt like having a small baby, where you feed them, and then by the time you get them changed and dressed and get yourself ready to go, it’s already time to feed them again. It seemed like we were constantly, constantly dealing with the issue of needing to eat.

(The meat pie at lower left was not pretty, but was one of the most delicious things I ate in England. Now I CRAVE it. It was minced beef with cheesy mashed potatoes on top. SO GOOD.)
The MAIN issue was our group size: there are SEVEN of us, which is EXPONENTIALLY more difficult than if it were, say, just Paul and me. We don’t all of us go out to eat even at home, because seven is a big group even for fast food, let alone sit-down restaurants; and because it’s so expensive to take a group of seven out to eat, and because it’s difficult for seven people to agree on a restaurant. This is one of the trade-offs we deliberately made when deciding to have a large family: we don’t go out to eat. Also, I don’t think I have ever made a dinner reservation before: I’m not inclined toward restaurants that need them, and I don’t live in an area where many restaurants DO need them.
Take that starting point, and then imagine us in England, where we HAVE TO eat out twice a day, AND even the pizza places and casual pubs need reservations, AND everything costs much more than at home, AND it’s hard to make group decisions. Combine that with someone (me, it’s me) who gets stressed by unfamiliar things.
One of our best solutions was to split into two groups, even if we were planning to eat at the same restaurant. It was interesting to me, the different reaction we got as one group of three and one group of four. Often we were even seated at adjacent tables. But if we went in as a group of seven, the restaurant staff would get agitated/flustered.
I also found it much, much, MUCH easier to figure out our order when I was only dealing with a group of three or four, and when I didn’t have to coordinate that effort with another parent. And of course this was easier on the server as well.
And splitting into two groups helped with the vegetarian situation: all the restaurants had vegetarian options, but some of those options appealed to Picky Elizabeth and some didn’t. This way, Paul could take three of the kids to a gourmet burger restaurant they wanted to try, and I could take the two vegetarians to a restaurant that had some appealing vegetarian pasta dishes. Or Paul could take the picky vegetarian with the group going to a pizza place, while I took the easy vegetarian to a pub I wanted to try.
And splitting helped me cope mentally with the cost, since I was only seeing 3/7ths or 4/7ths of it. I KNEW the other 4/7ths or 3/7ths was happening, but my brain was soothed anyway by seeing a bill for 65 pounds instead of a bill for 150 pounds.
Oh, and another thing! Some of you had mentioned that restaurants WORKED differently in England than in the U.S., but I was too pre-trip agitated to take any of the details on board. Still, this meant I was not surprised when we found differences. But I find Unfamiliar Things stressful, so I needed a work-around to cope. Here was my work-around, which is going to seem so simple as to make some of you cross your eyes at me, but it took me significant time/effort to come up with it, so I will share it in case anyone else is in my boat: I ASKED.
I figured it like this: not everyone knows everything! And all of us humans know that to be true, because we have all personally experienced Not Knowing Things! So it is not weird that I don’t magically know how a new-to-me system works! And the humans who work there DO know how it works, and they are being paid to deal with customers, and I am a customer! So what I would do is, I would snag a server, or someone bussing tables, or someone standing at a cash register, and I would say in my absolutely blazing American accent, “Oh, hi! This is our first time here; can you tell me how this ordering system works / how we pay when we’re ready / how we add some cake to our order?” And each time, the person would just TELL ME! And usually I was very glad I’d asked, because the system was not difficult but nor was it intuitive: at one place, for example, we had to notice that there was a number on our table, which I had not noticed, and then we needed to go to the register and tell them our table number and pay there.
For me, the key was “This is our first time here.” It FOCUSES the issue. It’s not that I’m from another country and also a newbie traveler and also kind of an anxious person overall and also over-panicking about a relatively simple situation; it’s just that this is my first time at this particular restaurant. A laidback cosmopolitan who lives just down the street might have the same question I am about to ask!
I have just realized this entire post is about the LOGISTICS of eating, with no mention of the FOOD of eating. ACHIEVING food always felt difficult, but EATING it was delightful.
I wanted to try a lot of things that sounded familiar but I’d never tried—mostly things I’ve encountered in books/shows set in England. Here are some of the things we tried: a meat pie in a pub; Victoria sponge; jam roly poly with custard; a cream tea (scone with clotted cream and jam, plus coffee or tea); sticky toffee pudding; coronation chicken; mushy peas; sausage rolls; pasties; rock cakes; Hobnobs; McVitie’s Digestives; Cheddars; Tunnock’s tea cakes; lots of Cadbury things. And I can get fish and chips at home, but I think of it as an English thing (“chips” is the hint), so I made sure to get fish and chips there.
There were a lot of things that were familiar but in unfamiliar flavors: for example, the hotels would have familiar little individual yogurts, or familiar little jams, but the yogurt would be rhubarb, and the jam would be currant. The rock cakes were available in chocolate chip (familiar) and sultana (at first glance unfamiliar, but turned out to be another word for golden raisins). (A currant is also a raisin, from a different kind of grape.)
In our experience, cheese was always better than what we’d expect. For example, we ordered “chips and cheese,” which was french fries with cheese on them, and the cheese was like a high-quality sharp cheddar just barely rouxed to make it softer. I got a meat pie with “cheesy mash” (cheesy mashed potatoes) on top, and the cheese was the same sort of very good sharp cheddar taste.
In our experience, eggs were always much wetter than what we’d expect. Fried eggs had liquid yokes. Scrambled eggs were…well, I don’t know how to describe them in a way that doesn’t sound negative. “A wet heap” is what comes to mind. They were good!
In our experience, English restaurants know their way around a potato: the chips (fries) were excellent, the jacket potatoes (baked potatoes with skin) were excellent, the mash (mashed potatoes) was excellent.
Oh! A very surprising thing to us: one evening we got take-out Chinese food, and IT DID NOT COME WITH RICE. We despaired a bit about the rice, thinking “Oh no, this is one of those cultural things and we were supposed to order it separately!”—and then looked back at the menu, where rice was not even listed. The food came with some puffed scoopy things—something in the neighborhood of rice cakes or pork rinds. We don’t know if this is typical in England or if we encountered an anomaly.
Scones, famously, were different/better than the scones I’ve had in the United States. I’ve had the U.S. dry triangles; the English scones were round and biscuity (in the United States sense of the word biscuit, not in the British sense) and soft. I had heard people rave about clotted cream and jam on scones, and the first one I had, I thought “Oh, sure, that’s nice,” but didn’t see the big deal. But then a day or two later I had the opportunity to add a cream tea (that’s the scone/cream/jam plus a coffee or tea) to my lunch, and I did. And a day or two after that I found myself questing for more, and now that we’re home I’m pining, and Paul is experimenting with making clotted cream from raw milk he bought at a local farm, and we’re both browsing scone recipes online. So apparently it just takes a little time for the addiction to take hold.
