We work with journalists, producers, and media around the world to explain the history, heritage, and contemporary relevance of the full English breakfast. Over more than a decade we have given hundreds of interviews, appeared on television and radio, and contributed to major travel and culture features. This page highlights a representative selection of that coverage.
Our Chairman appeared on BBC Television’s Terry’s Great Food Trip with Sir Terry Wogan, discussing the history and cultural place of the full English breakfast in British food heritage.
We provided research and commentary for the Wall Street Journal’s feature on the full English breakfast, including insights into its ingredients and cultural significance.
https://www.wsj.com/articles/full-english-breakfast-dont-ask-the-english-a2d3350e
On BBC Radio, our Chairman spoke with Tim Wheeler about the origins of the full English breakfast, its traditional components, and how understanding of the dish has evolved over time in Britain.
youtube.com/watch?v=dsGjPa_PLuo
In an interview on Irish national radio with Sean Moncrieff, we discussed traditional ingredients and the place of heritage dishes like bubble and squeak in the modern full English.
newstalk.com/podcasts/highlights-from-moncrieff/banishing-hash-browns-from-the-full-english
We contributed background material to a feature as a guest publication on the popular prime time television program Have I Got News For You, with Charlie Brooker, Paul Merton and Ian Hislop.
We spoke with The Times about traditional breakfast ingredients, their historical role in the full English breakfast, and the Society’s view on authenticity and continuity within the tradition.
thetimes.co.uk/article/britain-says-no-to-hash-browns
National newspapers such as the Daily Mail have quoted the Society on discussions around what is considered traditional in a full English breakfast, contributing to broader public debate.
dailymail.co.uk/English-Breakfast-Society-calls-potato-treat-removed.html
We talked to the team over at The Indpendent about why the nation is turning their back on the hash brown in their English breakfasts and embracing bubble and squeak.
independent.co.uk/life-style/food-and-drink/full-english-breakfast-debate-b2311518.html
We talked to the team at the London Economic to explain why we thought that hash browns do not belong in a traditional full English breakfast, special thanks to journalist Jack Peat.
thelondoneconomic.com/hash-browns-should-not-be-included-in-traditional-full-english
We explained to the team over at the Daily Mirror why we thought the hash brown is a lazy American replacement for traditional bubble and squeak in an English breakfast,
mirror.co.uk/news/weird-news/expert-says-hash-browns-full-29486255
We spoke with the team at The Sun about the renewed prominence of black pudding and bubble and squeak, and why these traditional components were reappearing on English breakfast menus.
thesun.co.uk/fabulous/food/21614561/full-english-fry-ups-return-trendy-brekkies-ditched/
In Country Life, we contributed expert commentary on why the traditional full English breakfast remains one of Britain’s most celebrated traditional meals.
http://www.countrylife.co.uk/food-drink/frying-pan-return-full-english-breakfast-167853
In BBC Travel, the Society helped illustrate why the full English breakfast is widely regarded as an iconic British culinary tradition, reflecting regional habits and social history.
bbc.com/travel/story/20150611-does-england-make-the-worlds-most-delicious-breakfast
In The Telegraph, we assisted in compiling a guide to notable establishments across Britain where a traditional full English breakfast is prepared and served with respect for the classic form.
telegraph.co.uk/best-places-to-eat-an-english-breakfast.html
The Washington Post featured an English Breakfast Society Fellow in a travel story on the woes and joys of operating a traditional British bed and breakfast.
washingtonpost.com/lifestyle/travel/behind-the-scenes-being-an-innkeeper
BBC Vietnam have featured the Society’s insights on the global interest in the full English breakfast, examining how the dish is perceived, and adapted, outside the UK while retaining its core identity.
bbc.com/vietnamese/does-england-make-the-worlds-most-delicious-breakfast
In this article on the nine great rivalries, *CNN Travel* covers the long-standing and much-remarked rivalry between the full English breakfast and the continental breakfast, exploring its cultural roots.
cnn.com/travel/article/great-rivalries/index.html
The Oxford Mail has included Society commentary in features examining traditional breakfast ingredients, local opinion, and shifting public food preferences around the traditional breakfast.
oxfordmail.co.uk/news/Dont_sully_your_full_English_with_any_hash_browns/
Britain’s most widely read daily newspaper covered the Great Hash Brown Controversy of 2023, speaking with the Society about the traditional fry-up and the historical place of potato within it.
thesun.co.uk/full-english-breakfast-hash-browns-expert/
Feeding at the bottom of our list is a piece by food writer Felicity Cloake, which indirectly characterises our support for British farmers as xenophobic, framing it within a critique of culinary nationalism.
theguardian.com/war-has-been-declared-on-the-humble-hash-brown
In addition to the media coverage that we listed above, we have been featured in hundreds of foreign news outlets over the years, far too many to list here. We are a non-profit Society staffed by volunteers, if you like the work we do, appreciate our efforts and want to support our cause, please buy us a coffee using the button below. Here at the English Breakfast Society, we love our caffeine!
Page updated on Thursday 15th Jan 2026
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