Fun Fact: Why is meat served in puff pastry known as “Wellington?”

Why do we call meat wrapped in puff pastry with a pâté or other filling “Wellington?”

A. The dish is named for UNT’s second president, Arthur Wellington.

B. A chef in Wellington, New Zealand, created the dish to compete with France’s filet de boeuf en croûte.

C. Two years ago, a School of Merchandising and Hospitality Management student named Anne Wellington prepared the dish for the first time. Patrons of The Club at Gateway rejoiced and officially named the entrée by simultaneously updating their facebook statuses. 

D. The dish is named in honor of Arthur Wellesley (1769 – 1852), the first Duke of Wellington.

The correct answer is D. While a number of theories exist about the origin of beef wellington, Arthur Wellesley, right, is most often credited for creating the dish. Wellesley often asked to be served a dinner of beef, mushrooms, truffles, wine and pâté cooked inside pastry. Wellington was a British statesman and military hero, credited with defeating Napolean at the Battle of Waterloo in 1815.