Possibly the most curiously named dish on the menu, Toad-in-the-Hole is a favourite in pubs, bars, restaurants and taverns across the world. This is especially true of Brighton and Hove, too. Let’s take a look at this dish, but also where it comes from, and the origin of that name.
Humble beginnings
Toad-in-the-Hole was first referenced in the 18th Century when it was also called Pigeon-in-the-Hole. It was a way of stretching the cheapest meat to feed many mouths. It only became a delicacy with the advent of sausages. Today it may still feed hungry mouths with cheap meat in some homes, like all those years ago.
But nowadays, in many pubs across the UK, it is also made with the finest sausages and feeds the discerning palate, most often with a well-brewed ale or lager. Even world-class chefs like Jamie Oliver have a favourite version of this delicacy, and pubs are known to jealously guard their recipes, handed down with pride.
From poor man’s fare to darling of the pub scene
You haven’t been to a pub in the UK if you haven’t tried one of these. Steaming and fragrant and with buttery pastry, Toad-in-the-Hole has graduated from poor man’s fare to the ranks of fine dining. However, in its most popular form, simply a comforting pub dish to chase a good beer down.