It usually starts with a biscuit. Or, rather, what an American calls a biscuit and what a Brit thinks is a scone that’s gone horribly wrong. You've probably seen the videos. A British person sits in a booth at Popeyes or Cracker Barrel, looks at a fluffy, buttery biscuit covered in white gravy, and has a visible existential crisis. They’re expecting a digestive or a Hobnob. Instead, they get a savory salt-bomb.
The phenomenon of British trying American food isn’t just a TikTok trend; it’s a massive cultural collision that reveals how two countries separated by a "common" language are actually light-years apart when it comes to the dinner table. We’re talking about a demographic that considers "beans on toast" a gourmet midnight snack suddenly being confronted with a 2,000-calorie burger that uses glazed donuts as buns. It’s a lot to process. Honestly, the reactions are usually a mix of genuine horror and "why haven’t I been eating this my whole life?"
The Sugar Shock and the Great Bread Debate
One of the first things British people notice when they land in the States and grab a sandwich is the sugar. It’s everywhere. In the UK, bread is legally regulated in ways that would make an American baker weep. In 2020, the Irish Supreme Court actually ruled that Subway’s bread had too much sugar to even be called bread.
When a Brit takes their first bite of a standard loaf of Wonder Bread or even a brioche bun from a fast-food joint, the response is almost universal: "Why is this cake?"
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It’s not just the bread. American chocolate—specifically Hershey’s—is the stuff of nightmares for the average UK palate. There’s a scientific reason for this. American chocolate often contains butyric acid (the same compound found in parmesan cheese and, less appetizingly, human vomit), which acts as a preservative. For a British person raised on the creamy, higher-fat content of Cadbury (the real stuff, not the licensed US version), that first bite of a Hershey bar tastes literally spoiled.
Biscuits, Gravy, and the Scone Scandal
Let’s talk about the gravy. In the UK, gravy is a thin, brown, translucent liquid made from meat juices. It goes on a Sunday Roast. It does not look like wallpaper paste.
When British people try American biscuits and gravy for the first time, the visual is often the biggest hurdle. "It looks like something you’d use to tile a bathroom," is a common sentiment. But then, they taste it. This is the turning point in almost every "Brit tries US food" video. Once they get past the fact that the gravy is white and filled with sausage crumbles, they realize it’s the ultimate comfort food.
However, the "biscuit" terminology remains a point of contention. To a Brit, a biscuit is something you dunk in tea. It’s crunchy. It’s sweet. Seeing a "biscuit" served with fried chicken feels like a culinary crime.
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The Portions: A Physical Challenge
If you go to a Cheesecake Factory with someone from London, be prepared to spend twenty minutes discussing the size of the menu. It’s a book. It’s a literal novel. And the plates? They’re the size of hubcaps.
British people are used to smaller, more contained portions. There’s a specific kind of "American Food Coma" that hits a first-timer about halfway through a meal at a diner. They don't know how to pace themselves. They see a "small" soda that is actually 32 ounces and their brain short-circuits.
Common Culinary Culture Shocks
- Root Beer: Most Brits think it tastes like Germolene (a popular antiseptic cream) or toothpaste. It’s one of the few American items that almost never wins them over.
- Iced Tea: In the UK, tea is hot. If it's cold, it's a mistake. The idea of "Sweet Tea" from the South—which is basically syrup with a hint of tea—is deeply polarizing.
- Grits: "Savory porridge" is how it’s usually described, often with a look of deep suspicion.
- Ranch Dressing: This is the American MVP. Once a British person discovers that you can dip literally anything in Ranch, they usually become converts.
Why the "British trying American food" trend won't die
Why are we so obsessed with watching these reactions?
Part of it is the sheer enthusiasm. American food is loud. It’s bold, it’s unashamedly fatty, and it’s engineered for maximum dopamine release. Watching a person who grew up on boiled vegetables and mild cheddar discover the smoky, 12-hour-rendered glory of Texas brisket is like watching someone see color for the first time.
There’s also the "reverse" factor. We see it on YouTube channels like Jolly or Korean Englishman, where Josh and Ollie bring American snacks to British schoolchildren or pensioners. The cultural exchange isn't just about calories; it's about the stories we tell through food.
Realities of the Fast Food Hierarchy
When Brits come to the US, they usually have a hit list: In-N-Out, Five Guys, Chick-fil-A, and Taco Bell.
Five Guys is usually the "safe" bet because it has a huge presence in the UK now, though most fans agree the American version is superior because the potatoes used for the fries (chips!) are grown in different soil.
In-N-Out is the big one. It’s the "California Dream" in a cardboard box. Interestingly, many Brits find it a bit underwhelming at first because of the hype. They expect a life-changing event; they get a very good, very cheap burger. But the "Animal Style" fries? That usually seals the deal.
Then there’s the Taco Bell phenomenon. Mexican food in the UK has historically been... let's say "lacking." For a Brit, a Crunchwrap Supreme is a revelation of texture and spice that they simply can't find at a local High Street chippy.
Health, Regulation, and the "Aftermath"
We have to be honest here: the American food industry uses ingredients that are flat-out banned in the UK. High-fructose corn syrup is the big one. Azodicarbonamide (a dough conditioner) is another.
When British people spend a week eating their way through America, they often report feeling "heavy" or "sluggish." It’s a real physiological response to the change in processing standards. While the flavors are intense and addictive, the sheer density of preservatives can be a shock to a system used to the stricter EFSA (European Food Safety Authority) guidelines.
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The Actionable Insight: How to Do It Right
If you’re a Brit planning a food tour of the US, or an American hosting a UK friend, don't just go to McDonald's. That's a waste of a flight.
- Find a Real Diner. Skip the chains for one morning. Find a place with vinyl booths and a waitress who calls you "honey." Order the corned beef hash and eggs over easy.
- Regionality is Everything. American food isn't one thing. If you’re in New Orleans, eat a Po'boy. If you’re in Maine, get a lobster roll. The "British trying American food" experience is best when it's hyper-local.
- The "Half-Portion" Rule. You don't have to finish the plate. In the UK, it’s often considered rude to leave food. In the US, it’s expected. Ask for a "to-go box." It’s an American tradition for a reason.
- Hydrate. The sodium levels in US restaurant food are significantly higher than in the UK. Drink twice as much water as you think you need.
- Embrace the Customization. In the UK, you mostly order what’s on the menu. In the US, you can change everything. "No onions, extra pickles, sub the fries for slaw." Use that power.
The truth is, British people love to complain about American food until they actually sit down and eat it. Yes, the cheese is sometimes a weird shade of orange that doesn't exist in nature, and yes, the portions are enough to feed a small village. But there is a soulfulness to American regional cooking—from soul food to BBQ to Tex-Mex—that eventually wins over even the most skeptical Brit. Just keep the Hershey’s bars away from them, and everyone will get along fine.