Regional Foods of South West England
Think of the West Country and, for most of us, the mind turns to cream teas, seaside meals and cider. This tapering peninsula is warmed by the Gulf Stream, which makes the sea more welcoming and the climate so temperate that even tropical plants survive here.
And though we love these foods of the South West, there are plenty more regional foods of South West England that are just as tasty. Find out more about the foods of South West England in our food guide.
Seafood
Seafood is big business in Cornwall. Fishing boats set out for two seas from the long coastline and return with sardines, mackerel, monkfish, grey mullet and hake, as well as shellfish, crabs, crayfish and lobsters. The stargazy pie immortalised in children’s books had pilchards’ heads peeping out through the crust of the topping. However, sadly, this evocative dish is rarely cooked today as the supply of these fish has become very erratic in the region.
Cornwall and Devon
The moors inland also host a variety of wild game such as rabbit and duck. The idea behind the ubiquitous Cornish pasty (page 50) was that the tin miners could hold it by the outer crust as they carried it to work. Therefore making it one of the earliest known fast (but certainly not junk) foods! What makes the Cornish pasty different from other pasties is that the ingredients were wrapped raw and then were subsequently cooked inside while the pastry was baked. Moving northeast we arrive in cream tea heaven... Devon, where clotted cream is served with scones and a pot of tea. The county is also known for light yet rich little buns called Devonshire splits, made using cream instead of milk. And there is a Cornish variety too!
Once you've tried a Devonshire Split, give these Cornish Splits a go and tell us what you think.
If you fancy trying out any of the recipes mentioned, use the page numbers provided for where to find the recipes in the Around Britain cookbook, which includes more regional recipes from across Britain.
Brie with Redcurrant Jelly
Give Somerset Brie a go with this Brie with Redcurrant Jelly recipe - it can be as fine as French brie!
Cheese
The next county, Somerset, is the birthplace of the most famous cheese in Britain, the Cheddar. It was matured in the caves of Cheddar Gorge from the fifteenth century. This creamy cheese can be flavoured from mild to strong and most of us reach for this variety when we need cheese for cooking purposes. It is also the basis for the ploughman’s lunch (which was never actually eaten by ploughmen, but was a clever marketing device dating from the 1960s). Cheddar’s traditional companion, an apple, is also widely used in Somerset cooking (especially with pork). Of course, it can also be allowed to ferment into cider, another excellent cooking ingredient with pork and Turkey. Somerset dairies also now produce the ‘Queen of Cheeses’, Brie, known for its smooth yet tangy taste and its lovely aroma.
Dorset and Wiltshire
If you are looking for an unusual recipe to drop into the conversation, try something from the next county to the east: Dorset. Choose between rook pie, a cheap dish for labourers, or the definitely more upmarket cygnets stuffed with beef, roasted in a flour and water paste. Dorset also has an interesting line in soups, including some made from lettuce, green peas or cabbages. Another old recipe (apparently dating from Victorian times at least) is for beef olives, which consist of thin sliced steak wrapped around a stuffing. Finally, in our journey through the West Country, we reach Wiltshire. It's the home of the lardy cake, named after the refined pig fat that gives delicious flavour to the white bread dough, sugar and dried fruit with which it is baked. If you have any pictures or videos of the South West and its delicious food, or if you have a go at making one of the regional foods of South West England, feel free to share it with us on Instagram and Facebook!
