Traditional English Food

I would do a roast chicken and a crumble and choice of custard or ice cream. However I think I would run my menu past them to check that she can eat what you have planned. I dread dinner parties with people who don’t know me well as there are lots of foods I don’t eat🙈

Jam roly ploy with hot custard

At this time of year I would definitely recommend the traditional Roast Beef and Yorkshire pudding, roast potatoes and carrots etc. and Treacle Tart and custard for pudding. Hope all goes well.

I would say that traditional English home cooking would be steak and kidney pie, steak and kidney pudding, steamed treacle (ie golden syrup) or jam pudding with custard (and extra syrup heated up in the case of treacle pudding) and lemon meringue pie.
These may not seem 'special' or 'fancy' to us, but they are delicious done well and will be very different for a visitor.

Roast beef only really shows at it's best if you are doing a very large joint - say for a minimum of 10 or 12 - which is why roast dinners are so popular as a meal out on Sunday lunchtimes at good pubs or hotels

Well I want to pop round to Flapper Girl for dinner! Joking apart, our 'stand by' Sunday lunch was roast chicken (gravy and veg as available) followed by apple pie and custard - starter of soup in winter, melon with Parma ham in summer.

Cock-a-leekie soup, followed by roast pork, boiled potatoes, gravy and apple sauce. Trifle for dessert.

A roast will be special because it will be new to your guests.
We had German friends visit and they absolutely loved our soft white sliced bread. It was special to them, but not to us.
As was full English breakfast and custard and trifle, not necessarily all at the same time.

They talk about it still …. 50 years later!

I would consider a Beef Wellington verses a roast beef, as the presentation upon a beautiful table setting, is absolutely exceptionally extraordinary.

I would keep the starter to "light" - depending upon the weather, either a salad featuring British freshly grown greens and / or a parsnip creamed soup with carrot if very chilly.

Philippines in general are veered toward rice or noodle dishes so do ask if they eat red meat ..

I work with a Philippine lady and she eats meat but very minimally .. So good point is to ask .. Also ask about allergies.

And sub or work around it ..

Dessert: Gorgeous British Cheeses with fresh fruits or a trifle featuring the colors of the British flag.

Good luck.

For dessert most visitors I have had seem to expect trifle

Philippines in general are veered toward rice or noodle dishes so do ask if they eat red meat^..

I think they eat a lot of fish and pork so for that reason I'd choose something other than roast pork.

You can buy Beef Wellington which might save all that preparation.
If serving roast beef, the cut is important as some topside can be on the tough side (even local from a farm shop and no, I didn't cook it!).

I agree about beef, which is why I prefer chicken.
Though love beef wellington as long as I don’t have to make it.

Exactly what I would have said. Roast Beef and Yorkshire Pudding....apple crumble and custard

silverlining48

A roast will be special because it will be new to your guests.
We had German friends visit and they absolutely loved our soft white sliced bread. It was special to them, but not to us.
As was full English breakfast and custard and trifle, not necessarily all at the same time.

When visiting from Germany, a German friend’s brother used to half fill his suitcase for the return journey, with crumpets!

Quite a number of SE Asians, inc relatives of dh, are lactose intolerant, so I wouldn’t serve any pudding/dessert containing cream - unless there’s an alternative.

Come to that, I wish people in general wouldn’t so often assume that everybody likes cream

Here in Scotland it would be trifle for pudding. Sherry optional. Do they take alcohol?

Shepherd's pie, in season vegetables and gravy followed by apple pie and custard.

I would do a lovely roast beef or chicken dinner, yorkshires - and yes I use them for every roast dinner including chicken - with all the trimmings. I normally do mash and roast pots with lots of lovely veg, and a rich onion gravy. A close friend of mine always does cauliflower cheese with it, and my old mum used to always put some bread and butter out, but I think that is a bit old fashioned now.
For dessert would serve sticky toffee pudding with custard or trifle.

Lentil soup
Roast beef/chicken
Trifle

Be careful with cheese. After a roast and pudding went down well, we presented a cheese course. Our lovely guests got one whiff, then looked ready to throw up. Absolutely no way could they eat (a lovely mouldy) stinking Stilton. Be warned!

As per my pp, beware of lactose intolerance! So trifle (presumably with cream and custard) would be a no-no, ditto a cheese course.