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Gabriel is an Irish, modern, farmhouse, natural rind hard cheese similar to Gruyere made from un-pasteurised cow's milk.
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Galangal is a seasoning derived from the dried root of Alpinia officinarum, a plant found in China and the East Indies.
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Galantine is a dish which consists usually of a white meat, boned, well flavoured with stuffing, and made into a roll or pressed into a shape. It is served cold and has a glazed surface.
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Galimanfrey is a hotch potch made up of all the scraps of the larder.
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Galloway Goat's Milk Gems is a Scottish, modern, farmhouse, fresh cheese made from un-pasteurised goat's milk marinated in herbs, olive oil and garlic.
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Gamay is a type of grape used to produce red wine. It produces a fruity wine such as French Beaujolais.
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Gammelost is a Norwegian, traditional, farmhouse and creamery blue cheese made from goat's milk.
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Gammon1 is a cured or smoked ham. The term is often applied to the hindquarter of a side of bacon, cooked either whole or cut into large rashers (gammon steaks).
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Gaperon is a traditional French soft, white cheese made from cow's milk, garlic and peppercorns. Traditionally Gaperon was made from buttermilk, since the 20th century it is more commonly made with skimmed milk.
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Garam masala is an aromatic mixture of spices, extensively used in curries.
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Gargoyle is a tasty cask bitter from the Lichfield brewery in the Midlands.
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Gari is a sushi dish of a sliced ginger garnish.
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Garrotxa is a Spanish, modern, farmhouse natural rind hard cheese made from un-pasteurised goat's milk in a village north of Barcelona.
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Gazpacho is a Spanish soup made from tomatoes, peppers, etc., and served cold.
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GB Bitter was a cask conditioned real ale brewed by George Gales & Co of Horndean, Hampshire since 1998 replacing their earlier IPA and Best Bitter. Unusually for a real ale, the brewer recommended serving it through a sparkler so as to generate a north of England style 'head' on the beer.
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GB Mild is a smooth, malty, fruity bear brewed by the Lees family brewery in north Manchester.
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Gee Bao are Chinese steamed bread buns filled with chicken in oyster sauce, and eaten as a dim sum.
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Gefilte fish or gefullte fish is a Jewish dish consisting of fish and matzo meal rolled into balls and poached, formerly it was served stuffed into the skin of a fish.
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Genoa cake is a rich fruit cake, usually decorated with almonds.
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Geneva pudding is a desert of rice and apple puree cooked in milk.
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Georges bitter ale is a light, refreshing bitter from the Courage brewery which was formerly Georges, in Bristol.
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German potatoes is a dish of deep fried whole potatoes which have been stuffed with well-seasoned minced beef.
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Ghee is the clarified butter-fat obtained from buffalo butter. It is widely used in the Punjab area of India for cooking, and amongst Punjabi cooks outside of India.
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Gin (contarcted from geneva) is an alcoholic beverage made from malt and flavoured with juniper berries, first made in the Netherlands.
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A gin sling is a drink made of gin and water, flavoured and sweetened.
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Ginger is the reddish-brown coloured, hot-tasting root of plants of the genus Zingiber. The root is used dried, powdered or fresh as a sweet-peppery flavouring in both sweet and savoury dishes and also crystallised as a sweetmeat.
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Ginger Beer is a low alcohol style of beer flavoured with root ginger.
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Ginger Tom is a ginger-flavoured ale from the Hoskins & Oldfield brewery, Leicester.
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Gingerbread men are gingerbread cakes or biscuits fashioned in the appearance of a man. They were originally called gingerbread husbands and were frequently sold at fairs in Britain until about the middle of the 19th century.
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Gingersnap is a dark, orangey-coloured wheat beer, brewed with fresh root ginger from the Salopian brewery, Shrewsbury.
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Gipsy soup is a vegetable soup based on leeks, potatoes, cabbage and mushrooms.
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A girdle is a thin plate of iron used in Scotland for making oat cakes.
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Gjetost is a Norwegian, traditional farmhouse and creamery semi-hard cheese originally made from goat's milk, now made from a mixture of goat's milk and cow's milk. Gjetost is traditionally eaten for breakfast in Norway.
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Gladstone is a refreshing, smooth bitter from the McMullen brewery, Hertford.
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Glogg is a hot alcoholic mixed drink, originally from Sweden, consisting of sweetened brandy, red wine, bitters or other flavourings, and blanched almonds.
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A Gloria is a cup of black coffee containing a measure of brandy. It was a French custom formerly to drink a cup of coffee with a glass of brandy in it instead of cream, after dinner.
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Gnocchi are dumplings made of pieces of semolina pasta, or sometimes potato, used to garnish soup or served alone with a sauce.
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Goat Water is a goat stew made in Montserrat.
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Godfathers is an award winning real ale from the Itchen Valley Brewery in Hampshire, England, made with four varieties of hop.
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Gold Label is England's best-known bottled barley wine. This spicy, warming brew is produced by Whitbread.
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Golden best is a fine mild from the Timothy Taylor brewery, Keighley, Yorkshire.
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Golden bitter is a fruity bitter from Archers in Swindon.
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Golden Brew is a golden, aromatic, bitter from the Smiles brewery, Bristol.
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Golden Cross is a British, modern. Farmhouse, vegetarian soft-white cheese with a mould-ripened, salted ash dusted rind made from un-pasteurised goat's milk in East Sussex. Golden Cross is based on the French Sainte-Maure cheese.
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Golden syrup is a pale yellow syrup made by the evaporation of cane sugar juice. It is less sweet than sugar and is generally used to flavour puddings.
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Goodnight kiss is a cocktail comprising cherry brandy and cider.
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Goor is a raw sugar made in India from the date-palm. Goor was eaten by the Thugs as part of their initiatory rite, pledging them to their nefarious occupation.
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Gorgonzola is an Italian traditional creamery and co-operative semi-hard, mould-ripened cow's milk cheese with blue-green veins of Penicillium mould made in the Lombardy region. Gorgonzola was originally a winter-made Stracchino cheese before becoming one of the world's finest blue cheeses, though quite how is a mystery explained by several folk tales. One story tells how an Inn keeper was surprised to find that his Stracchino cheese had turned mouldy after being stored for a few weeks in his cool, damp cellar, and that rather than throw it away the miserly inn keeper served it to travellers who, rather than complaining, enjoyed it so much they asked for more.
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Gospel Green is a British, modern, farmhouse, vegetarian, cloth-bound hard cheese made from un-pasteurised cow's milk in Gospel Green, Surrey.
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Gothic ale is a dark ale from the Enville Farm brewery, Staffordshire.
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Gouda is a Dutch, traditional creamery semi-hard cheese made from cow's milk covered with either a yellow waxed rind, or a black wax indicating a matured cheese.
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Goulash is a Hungarian beef stew with diced potato flavoured with paprika and tomato and often sour cream and red wine.
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Governor is an amber bitter from the Hull brewery.
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Gowrie is a Scottish, modern, farmhouse, natural rind hard cheese made from cow's milk.
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Grabetto is an Australian modern farmhouse fresh and natural rind hard cheese made from goat's milk. Grabetto is produced both as a fresh cheese, and aged and sold asa hard cheese.
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Graddost is a Swedish, modern creamery semi-soft, rindless cheese made from cow's milk.
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Graduate is a roasted-malt-flavoured premium bitter from the Morrells brewery, Oxford.
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Grafton Village Cheddar is an American traditional, farmhouse rindless hard cheese made from un-pasteurised cow's milk.
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Grana are Italian traditional creamery hard cheeses made from un-pasteurised cow's milk in the Po Valley region. The family includes 'Parmesan' cheese (Parmigiano-Reggiano) and Grana Padano.
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Grana Padano (Parmesan cheese) is an Italian traditional co-operative hard cheese made from un-pasteurised cow's milk in parts of the Piedmont region, Lombardy, Emilia Romagna, Veneto and Trentino.
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Granary bitter is an amber-coloured beer with a bitter, fruity character, from the Reepham brewery near Norwich.
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Grataron D'Areches is a French washed-rind goat's milk cheese made from un-pasteurised milk in the Savoie region.
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Gratte-paille is a French, soft, white cheese made from cow's milk.
Gratte-paille was invented during the 1970's at a creamery at Seine-et-Marne.
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Graviera is a Greek, traditional farmhouse and co-operative hard cheese, copied from Gruyere, made from cow's, goat's or sheep's milk in the Dodoni, Naxos and Crete regions.
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Green Beer is a term applied to a young beer which has not had time to mature.
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Green monster is a cocktail comprising a mixture of lager and cider coloured and flavoured with blue curacao.
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Grenache is a type of grape often used to make rose wine, it is a component of French Chateauneuf-du-Pape, Cotes du Rhone and most other appellations from the south of France.
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Greveost is a Swedish, modern creamery semi-hard natural rind cheese made from cow's milk. Greveost is a modern, mild, commercial cheese based upon Emmental.
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Grey-bread is an old name for bread made from rye or oats, rather than wheat.
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Grilling is a method of cooking in which the food is placed beneath a source of heat, called a grill. The term is often erroneously applied to broiling in which the heat is applied below the food.
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Grippsland Blue is an Australian, modern farmhouse blue cheese made from cow's milk of the Friesian breed.
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Gris de Lille is a French, washed-rind cheese made from un-pasteurised cow's milk in the Nord-Pas-de-Calais region. Gris De Lille is a strong flavoured, pungent cheese which has earned it the alternative name of Puant de Lille or Puant Macere, puant being the French word for stinking or obnoxious.
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Groaning malt was a strong ale traditionally brewed for the gossips who attend at the birth of a child, and for those who come to offer congratulations to the father.
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Grog is a nautical term for rum and water. It derived its name from admiral Edward Vernon who wore grogram breeches and was hence called 'Old Grog'. In 1745, in an effort to combat drunkenness and scurvy, he ordered his sailors to dilute their rum with water and add lemon juice and sugar, and hence the mixture became known as grog.
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Grouse Beater is an orange-brown coloured, light, aromatic, flowery real ale brewed by Theakstons in their seasonal ales range, around August. Grouse Beater is a mid-gravity bitter with character manifesting itself as an initial sweetness balanced by a moderate hop bitterness. Grouse Beater is dry-hopped with Fuggles to give it a delicate aroma reminiscent of heather flowers.
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Gruyere is a Swiss, traditional, co-operative and creamery natural rind hard cheese made from un-pasteurised cow's milk at Gruyere.
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GSB is a dry, fruity bitter from the Elgood brewery near Wisbech.
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Gubbeen is an Irish, modern, farmhouse, vegetarian, semi-soft washed-rind cheese made from cow's milk from the Friesian, Kerry and Brown Swiss breeds.
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Gueuze is a ripe blend of old and new Belgian lambics which causes a secondary fermentation to occur resulting in a distinctive sparkling beer with a fruity, sour dry taste.
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Guinness is an Irish stout brewed in Ireland and other parts of the world. It has a smooth texture due to the nitrogen dispensing system used in the draught beer.
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Guinness Extra Stout is a bottled stout made with unmalted roasted barley and heavily hopped to give a very bitter taste.
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Gunpowder is a liquorice-black mild from the Coach House brewery, Warrington.
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Gunpowder tea is a fine variety of green tea (often from China), each leaf of which is rolled into a pellet. Most Gunpowder tea is produced in Pingshui in Zheijian Province, China. After it has been withered it is steamed and rolled into small pellets without breaking the veins in the tea leaves. These are then dried. The pellets look remarkably like gunshot or gunpowder giving the tea its name. It produces a soft honey or coppery liquor with a herby smooth light taste.
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