Gravy Stirring Up British Taste Buds with a Gourmet Twist
Roast dinners, family gatherings, and hearty meals—gravy evokes nostalgic memories for many in Britain. Unlike intricate French sauces, it remains simple and unpretentious. While dishes like potatoes and pies have seen modern reinventions, gravy has largely stayed the same—until recently.
A wave of culinary nostalgia is breathing new life into this classic staple, giving it an elevated makeover. In London, upscale eateries like Burger & Beyond and Nanny Bill’s serve it as a dipping sauce for burgers. At Nessa in Soho, chef Tom Cenci pairs it with brioche and black pudding, while Shaun Rankin’s Michelin-starred Grantley Hall in Yorkshire presents it as "beef tea," accompanied by bread, bone marrow butter, and dripping.
A particularly bold experiment came from Hackney Gelato and KFC, who collaborated on a limited-edition gravy-flavored ice cream. Described by its creators as having "rich hints of peppercorn and chicken," the novelty divided opinions. One TikTok reviewer quipped, "It stinks—is this for cats?"
Regardless of personal tastes, food writer Gurdeep Loyal notes that gravy is experiencing "a culinary revival." He explains, "Well-made gravy enhances rather than overwhelms—transforming from an everyday condiment to a dish’s highlight."
Rankin shares this view, saying, "Gravy should carry more meat flavor than the meat itself. That’s its magic—it concentrates taste." His dish, Bread, Butter, Dripping, Beef Tea, draws from childhood memories: "My mum would take the roast from the oven, and I'd dunk bread in the juices. This dish brings those flavors together."
As Loyal’s new book, *Flavour Heroes*, suggests, it’s all about intensifying taste. Gravy, much like custard and pies, taps into nostalgia while enhancing texture and depth. "For years, crispiness dominated—think breadcrumbs and crunch," says Loyal. "Now, the trend is the opposite—indulgence in richness. Drenched, soggy bites deliver more flavor to the taste buds."
Chef Stevie Parle sums it up plainly: "Gravy isn’t jus or a glaze. It’s gravy." At his London restaurant, Town, it’s served with potato sourdough—deeply savory, thick, and layered with meaty richness.
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