In upper-end eateries, yes, but in terms of food culture and the general standard of food? Goodness no. In general, people in Britain have forgotten how to eat well. Eating well has never been a priority for us or an integral part of our culture in the manner it is for our European cousins or in China. Walk into any bodega or small deli in NYC and you can easily walk out with a terrific, flavoursome, mouthwatering hero (sub) with change from $5. In comparison, I have a hard time parting ways with even a few pounds of my cash when I see what kind of limp, depressing excuse for a sandwich my cash will buy me.

We don’t have great street food, or any indigenous street food anyone is really purveying with any real zeal or passion. The changes that need to be made to make us a truly great food town need to permeate even the most humble of businesses, and then we can rethink our position.

I thought you made a great call on the gastropubs being London’s contribution on the international foodie scene, by the way. It’s something that has really captured the foodies of NYC (c.f. April Bloomfield at the Spotted Pig) and I hope will spread. Also, though the North may have the “best” of Britain’s South Asian cuisine, do not overlook London’s competency. Yes, NYC has great steak and Hanoi has Godly pho, but on a national level you could go to “smaller” cities like San Antonio and Hue for better examples.

Similarly, whenever I’m back in New York, I want (1) a slice of pizza, (2) Mexican food, and (3) bagels. Does it matter that all three originated in other countries? Not really. It’s just that I find much better versions of all three in New York than I do in London.

Which is all my way of saying that while the variety of cuisines in most world capitals is increasing over time (a reflection of increasing immigration), cities will always have their “specialties.” For me it’s not really about which city has better food, overall, than some other city. Rather, it’s about finding and taking advantage of the strengths of a particular city.

But just to add my two cents, sharing a roast shoulder of lamb at the Anchor and Hope tops the bill for me and for something fancier, you’d go a long way to beat L’enclume in the Lake District which for me was as good, if not better than the Fat Duck and El Bulli.

Two friends of my relocated from London to Vancouver and they’ve been using their experience with London restaurants as the standard of measure for excellence here. I never questioned this approach because I just assumed London eateries would be better than most restaurants here. In my mind the key difference that accounts for this is that London has diversity and lots of it. You cannot find a decent Moroccan restaurant here but I’ll be there are many in London. Sure proximity to Morocco makes a difference but in a world class city, I think those things matter less. You should be able to find good food–local or otherwise.

By the way, if Reynolds died in 1792, that would make him an 18th Century painter

Having just come back from two days in Barcelona (and already planning the next visit) I totally feel that in many respects that city is “superior” to London. Anyone who has ever walked through La Boqueria Market knows what I mean.

However, I agree with FoodByMark and jiaseeme. What makes me think so very highly of London from a food perspective (and theatre, and exhibitions, and events) is the sheer diversity on offer in such a concentrated space.

Perhaps that makes the question, “how good are London restaurants”, a little bit irrelevant. Food experiences are all so very subjective anyway.

Firstly, define “English” Food and your understanding of the history of English food.

As for other cuisines, London offers immense diversity in the same way New York does because they are cultural melting pots. In agreement, with jlaseeme, being able to eat quality foods within a stones throw is just one of the great things about London food.

The grass is always greener on the other side, but the grass here in London, is good and by all accounts getting better.

Have tried three versions of #steakfrites at Racine Restaurant made with beef from O’Shea’s of Knightsbridge I disagree on this rare occasion with the estimable Mr Noodles: London has some world-class steaks.