Over the past few decades, the British palate has shifted massively.
It’s out with tepid meat and two veg dinners and in with exotic flavours and cuisines from far-flung destinations. A study by Vadasz, who makes pickles and fermented food like kimchi, found that soy sauce is now the nation’s favourite condiment, leaving the likes of ketchup, brown sauce and salad cream in the foodie dust.
