Edible England
Take a journey around England and sample some local produce as you go. From Bakewell Puddings to Yorkshire Christmas Pies and from Branston Pickle to Colchester Native Oysters. Read on and find out where to go for the best tastes around.
In the oyster world the Colchester Native rules supreme. Flatter and rounder than the more common "rock" or "gigas" oyster, they are also sweeter, creamier and much more delicate.
More about Colchester Natives
As the only market town in the Peak District National Park, Bakewell is full of bustle and pretty historical monuments, none more so than the 13th Century packhorse bridge which spans the River Wye.
More about the Bakewell Pudding
The Bath Bun was invented by the eminent 18th Century physician Dr William Oliver, who founded the Bath General Hospital and variously treated many London notables who’d been drawn by the curative properties of the spa.
More about the Bath Bun
What, you may ask, does a pickle so sweet and tangy with lots of crunchy chunks, have in common with a quiet, handsome, East Staffordshire village on the banks of the Trent and Mersey Canal?
More about Branston
Somewhere in that vast block of the once industrial north, between Manchester and Burnley, Liverpool and Preston, a sustaining stew slowly evolved. It incorporated best end and middle neck of lamb, sometimes lambs kidneys as well, onions, stock, a dash of Worcestershire sauce - though that might have come latter - and potatoes, which were laid on the top of the large pot to seal in the flavours and eventually crisp beautifully.
More about the Lancashire Hotpot
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