This standard defines the quality and origin of the five pillars that make a Full English breakfast. Its purpose is to ensure that the ingredients are traditional and honest. By demanding specific standards for these core components we protect the meal from imported meats and ensure that the Full English remains a product of British farming.

The first pillar is British back bacon and the second is a British pork sausage with a high meat content. By British we mean meat from animals born, reared, and slaughtered in the United Kingdom. The third pillar is a fresh egg served with a liquid yolk. The fourth pillar is a British regional pudding such as black or white pudding. The fifth pillar is the fried starch which must be bubble and squeak or fried bread as these are the two traditional ways to include a starch on the plate.

We specifically exclude modern potato products like hash browns or chips from the core pillars because they are imported shortcuts with no historical link to the English breakfast. A core pillar must represent British heritage so we prioritise bubble and squeak which comes from the traditional use of leftover vegetables.

Baked beans are not a pillar because they are a supporting accompaniment. While beans are a traditional favorite they are a wet ingredient that provides moisture and balance rather than the structural identity of the meal. You can never use an extra portion of beans to replace a missing meat or starch pillar.

By protecting the identity and sourcing of these ingredients we ensure the Full English remains an honest reflection of its roots. This standard makes sure that the breakfast stays recognisable and supports British farmers and butchers for the long term.